Hyper-hydration Bread Dough Challenge! Video 1 125% hydration or higher?

Hyper Hydration Sourdough Bread playlist:

This hyper-hydration dough challenge was started by Guy Frenkel in the group Perfect Sourdough on Facebook. In this video I will be mixing the pre-ferment into the final dough.

The new Mockmill has been instrumental in our being able to get the high hydration as it grinds/mills a finer flour than any other mill I've used. With a finely ground flour, you don't have to sieve to get a nice bonding of gluten, so your bread crumb can be more open. We took this to the extreme as you will see in the videos. There are five videos altogether. This bread achieved 125% hydration with virtually all whole grain flour (except 5 grams of starter).

See the links below to find more information on sourdough and where to find me: 

Most of all, have fun baking!! Teresa L Greenway

[tclmac]

Wow, what a cool challenge.

Question... 100g flour + 100g water + 5g sourdough starter

Why is this 120% hydration? How does it work? Thanks.

Tai

[maggiebe]

Hiii! These look awesome I would love to try and make it do you have the formula?? Thank you :)

[alexanderpalmer]

Haha I love that americans need a scale to measure 100 g of water, if you only had dls ;)