83-84% hydration is where the dough really seems to get wetter and even more sticky. This is also the first recipe that's scaled down 20%. To 400g total flour, instead of 500g. One percent water is 4g instead of 5g. I am troubleshooting oven rise and the presence of the "ear" - I think my dough was too large for my dutch oven.
|Sourdough Starter||16 g||20%|
|King Arthur AP Flour||80 g||100%|
|King Arthur AP Flour||280 g||87.50%|
|Whole Wheat Flour||16 g||5%|
|Rye Flour||16 g||5%|
|Salt||7 g||2%||Levian||176 g|