https://gianhiltbrunner.ch/tags/noodles/Recent content in Noodles on Gian HiltbrunnerHugoen-us© Gian HiltbrunnerTue, 21 Jan 2025 20:00:00 +0100https://gianhiltbrunner.ch/posts/tokyo-style-noodle/Tue, 21 Jan 2025 20:00:00 +0100https://gianhiltbrunner.ch/posts/tokyo-style-noodle/<p>This is my go-to noodle recipe for most ramen bowls, adapted from Michael T. Satinover&rsquo;s &ldquo;The Book of Ramen.&rdquo; The 38% hydration ratio gives it a firm, springy texture with excellent bite. I use Manitoba flour (due to its high gluten content) and typically cut these at 1.6 mm, though you can adjust to your preference.</p> <p>I have included options for both <strong>38% (Standard)</strong> and <strong>35% (Low)</strong> hydration below.</p> <p><strong>Note on Equipment:</strong></p>