I subscribe to King Arthur Baking’s newsletter and occasionally they distribute a new recipe, or technique that I cannot resist trying. Well, this is one of those times. They included a video that demonstrated the techniques required to handle very high hydration breads. This one is 100%, which means 1:1 water to flour ratio and I could never have made this bread without their technique, (which worked perfectly.)
QC says it’s like eating air.
While KAF’s videos demonstrating the bowl and coil folds I decided to make my own. (Theirs are better quality, mine may be truer to life.)