Drying was an eye opener. In 250g there is 187g of water. No wonder the last batch was so wet!
Reducing the water to 615g in the base dough meant that the final dough would have a hydration of 80%. Much easier dough to work with. Based on the spent grains water content I estimate that the part 2 batch was about 85% hydration, which explains why it was so hard to finally shape.
Both loaves came out of the oven looking good, with good oven spring . The first loaf got away from me! My wife grabbed it for a gift before I could photograph it.
|Nice oven spring|
Here is the second loaf on the cooling rack.
|Chewy crust, soft crumb.|
Ahh! Fresh bread with just a smear of butter.