100% Hydration 💦 Sourdough with freshly milled red fife 🌾and rye malt

100% hydration sourdough fresh out of the oven. 20% freshly milled Red Fife, and 5% freshly milled toasted malted rye. The hydration of this loaf gives it a super long shelf life and that beautiful open moist interior. The key to getting this hydration is to autolyse at lower hydration and then slowly add the extra water during the mixing process. Developing the gluten at a lower hydration will give a stronger dough.
Recipe:
Levain: 200g flour, 200g water (30C), 40g starter. Let rise for 10 hours.
Autolyse: 800g flour, 500g water
Final Mix
Levain + Autolyse
Extra Water (14C): 300g
Salt 22g
Diastatic Malt: 6g
Combine autolyse and levain and mix until ~90% gluten development. Very slowly add the remaining water bit by bit, waiting for each addition to be absorbed. Once all of the water is in add the salt and mix until fully
incorporated. DDT 26C. Do not let the dough go above 28C during mixing. 1-2 folds during the first 90 minutes of bulk fermentation. 3-4 hour total bulk fermentation. Divide, rest, shape. Retard overnight (12-48 hours). Bake straight from the fridge.
#sourdough #sourdoughrecipe #highhydrationdough

[SnoozeAddict]

Yum! Where's the butter? Pass me a slice please! Thanks!

[samsuh]

i was told you should for it to cool before cutting. it seems fine when you cut it though. why are we told to wait?

[mansourali]

Hello Chef
Which type of mixing was used for this bread ?!