85% Hydration Sourdough Bread
Вставка
- Опубліковано 19 сер 2024
- Hey guys! Today I'm making another sourdough loaf and this time it's 85% hydration! This makes the bread much fluffier and softer.
RECIPE (makes 1 loaf)
Levain:
18g starter
36g water
18g bread flour
18g whole wheat flour
Dough:
350g water
405g bread flour
45g whole wheat flour
90g levain
9g salt
25g water
Schedule:
Mix levain, set 2.5 hour timer
Autolyse, set 2.5 hour timer
Add levain, set 15 minute timer
Add salt and water, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 2 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer
impressive, thats a nice loaf of bread!
Bravo! Wonderful oven spring! I just finished my 85% loaves and am pleased that we did everything virtually the same way. It is what works!
Great video
You are the best. I love watching your technique…….I wish if I can do one like yours
Thanks! You can do it!
perfect ! great video, thank you !
Nice job. Looks yummy
❤
My 5th bread still collapses, and I'm not giving up. Now I want to try your recipe and steps and hopefully, this time will succeed! Thanks for sharing your video!
Thanks for following my recipe! If your bread is still collapsing, you can try reducing the water content of the bread. For this recipe, reduce water from 375g to 325g.
In the sample schedule the baking temperatures are not updated. Just bake at 260°C for 20 minutes covered and 240°C uncovered.
Amazing mouth watering recipe Thanks for sharing such a great recipe ❤❤ gift of a subscriber with big like ❤❤
Thanks for the compliment!
Looks good... I've never tried anything over 75%, and a little scared to do this... Have you ever used dough improver or dough conditioners?
I've never tried using dough improvers or conditioners before cause my flour is quite strong and it normally holds up pretty well. The strong flour I use is from a Korean brand called Beksul and it's 13% protein.
@@shermanthefisherman I see. I'm good w flour as I'm using King Arthur, Sir Lancelot, which I think is 14%. So a conditioner would improve bad flour, but not do much for good flour?
@@cliffcox7643 yeah I just searched it up cause I haven't heard of using dough improvers or conditioners and it's normally only used in commercially made breads. I think for making loaves such as this you don't really need to use it.
@shermanthefisherman I agree. I'm still gonna experiment 1 time by using the King Arthur improver. Thank you for your inputs, and education.
Interesting! You didn’t do a bulk fermentation at all! Yet the dough seemed to have fermented enough as I don’t see any large pockets in the finished loaf. At what temperature was the dough during the S&Fs?
The dough was at 24°C. Also the bulk fermentation began when I added the starter and salt to the autolyzed dough, and lasted around 5 hours. Thanks for watching!
Hi, may I know what was the ambient temperature during the bulk fermenting stage.😊
@@Facts..Checker 28°C, hope this helps!
Thank you for your reply. ❤
Hi! Just curious, how do you decide when to use the slap and fold method versus the coil fold method? In your main sourdough bread recipe video, I noticed you only used the coil fold. Are there any significant benefits to one method over the other?
In my opinion I think they both achieve the same things, I just choose which one I feel like doing on that day. Thanks for watching!
However I do find it easier doing the stretch and fold method for wetter doughs.
It takes a lot of skill to wait that two hours before cutting it.
Probably the most difficult part of baking sourdough 😂
Sorry! Where did you get bread lame? Thank you
I got it on Amazon from a brand called Mure & Peyrot. Thanks for watching!
After the first shaping at 3:50, do you bench rest for 30 min or just shape? When you put into the pan, do you spray the loaf, or add ice cubes to make more steam?
I bench rest it, uncovered for 30 minutes before shaping. I don't add anything to the pan to make more steam. Hope this helps!
@shermanlau4107 yes very helpful.. why do so many recipes say cover w damp tea towel? I'm still new to this. One month in snd used up 25lbs of flour and made a good boule.
@@cliffcox7643 covering it keeps it moist but for shaping I like to have a drier exterior so I just leave it uncovered.
@shermanlau4107 I see. I've done it both ways, and agree with you. I want almost a skin. TY.
Can you please make a video how you feed your starter ? How to maintain it. I just got my starter from the mail, and I don't know when should I start using it to bake :(
Sure! I just fed my starter so I'll feed it tomorrow morning and record the process.
Hello I just uploaded it, hope it helps!
Hi can I use it with fresh milled flour?
What do we say per this recipe to the use of a spiral mixer to devolve the gluten?
That would work fine too! Probably just reduce the number of stretch and folds to 3.
@@shermanthefisherman Thank you. I meant develop gluten, although I have had a couple of vodka and cranberry. The phone has let me down incorrecting my typos.
@@solarpony haha I kinda figured it out
@@shermanthefisherman I detected that lol and thanks