Ideas for experiments to conduct

[hendricius]

Just wanted to create this issue to share some interesting experiments we can conduct. See PR https://github.com/hendricius/the-bread-code/pull/96 for details where I added the section.

Some experiments that would be interesting on hydration:

• [ ] 50 % hydration vs. 60% hydration
• [ ] 70% hydration vs. 80% hydration
• [ ] 80% hydration vs. 85% hydration
• [ ] 90% hydration vs. 95% hydration
• [ ] 100% hydration vs. 105% hydration

Flour types:

• [ ] All purpose flour vs. cake flour
• [ ] All purpose flour vs. strong flour
• [ ] Yeast wheat vs. spelt
• [ ] Yeast wheat vs. rye
• [ ] Yeast wheat vs. yeast einkorn
• [ ] Yeast wheat vs. yeast emmer
• [ ] Sourdough wheat vs. spelt
• [ ] Sourdough wheat vs. rye
• [ ] Sourdough wheat vs. einkorn
• [ ] Sourdough wheat vs. emmer
• [x] Sourdough einkorn vs. emmer https://github.com/hendricius/the-bread-code/pull/108
• [ ] Sourdough einkorn vs. rye
• [ ] Sourdough einkorn vs. wheat
• [ ] Sourdough emmer vs. rye
• [ ] Sourdough emmer vs. wheat
• [ ] Rye sourdough starter vs. wheat sourdough starter and rye bread
• [ ] Rye sourdough starter vs. wheat sourdough starter and wheat bread

Stretch and folds:

• [ ] No stretch and folds vs. 3 stretch and folds
• [ ] 3 stretch & folds vs. 6 stretch and folds
• [ ] 6 stretch & folds vs. 10 stretch and folds

Autolyse:

• [ ] 1 hour autolyse vs. no autolyse at all

Yeast:

• [ ] Yeast vs. sourdough
• [ ] 0.5% yeast vs. 1% yeast vs. 1.5% yeast vs 2% yeast
• [ ] 1% sugar in dough vs. no sugar in dough
• [ ] Dry yeast vs. active yeast

Baking:

• [ ] Baking with steam vs. without steam
• [ ] Baking half time steam vs. full time steam
• [ ] Baking with dutch oven vs. baking with steam
• [ ] Baking at max temperature vs. slowly getting to 90° core temperature

Proofing:

• [ ] Proof yeast for 1 hour vs. no proofing
• [ ] Proof yeast for 1 hour in the fridge vs. at room temperature
• [x] Proof sourdough for 3 hours at room temperature vs. proofing 10 hours in the fridge https://github.com/hendricius/the-bread-code/pull/101

Scoring:

• [x] Scoring a X at an angle vs. vertically https://github.com/hendricius/the-bread-code/pull/96
• [ ] Scoring a X at an angle vs. no scoring
• [ ] Scoring with 1 angled central cut vs. scoring a X at an angle
• [ ] Scoring with 1 angled central cut vs. scoring with central cut vertically

Just some ideas. Feel free to suggest more.