100% Hydration. Amazing Sourdough. Crystal Bread. | by JoyRideCoffee

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100% hydration Sourdough Crystal Bread.

Many people say that it is very difficult to make this very high hydration bread. Through this video I tried to show that the method is quite simple. Others refuse to make such bread on the grounds that butter or jam does not sit on it. But this is a totally special bread that is not commonly eaten with butter. But taste is amazing.

I mixed 325g of water with 325g of Manitoba Casillo (13% protein) and let them to autolyse for an hour. Then I kneaded by hand (Rubaud method) with 65g starter. After 30 minutes of rest I kneaded again by hand with 7.5g salt.
I did 5 coil folds (30 minutes between) after which I had to leave home. The total bulk at room temperature 22-23 deg. C (calculated from the moment I put the starter in) was 8 hours and 30 minutes. When I returned in the evening, I put the pyrex dish in the fridge at 4 degrees Celsius until the next morning (12h) when I divided it into two parts and let it to rest on two baking sheets for an hour until the oven was heated. I baked them on the baking steel at 250 degrees Celsius for 10 minutes with steam and then 20 minutes at 210 degrees Celsius without steam. It is absolutely fascinating to see how the same flour behaves in extreme hydration conditions: low and high. Both full of amazing flavors.

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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Good job. Truly impressive how you master handling a dough like that. One day I will master it too 🤓

the_bread_code

Treat your lover the way this guy treats the 100% hydration dough.

robbedontuesday

I have watched countless YT videos on bread making and you make the most beautiful bread.

bbeng

Maravilloso👏👏👏 cuanta paciencia, cuánto amor y dedicación, salió bárbaro. Muchas gracias x compartir esta nueva técnica para mí🙋🏽‍♀️🤩🇦🇷

mariarosapereyra

What amazes me is how you did manage to cut the bread without destroying each slice 🙌Impressive job.

AnOtterCoffee

The flour power is sometimes amazing. Very delicate and so beautiful in the same time!

HungryShots

So lovely well done it is a masterpiece of a loaf of bread thank you very much for sharing God bless you

dennisdecosta

Holy Hell, this is some next level stuff. Your handling looks professional, the best I’ve seen on YouTube yet.

thegoodgeneral

What a great vid! Great job on keeping it simple. When you added the starter was it on the young side, couldn’t quite tell.

fredspompinato

Finally a recepe that worked for me! My first airy bread!!! Thank you os much, from Tel Aviv!

shaiaxelrud

The amount of talent here is insane. Bravo.

danmartin

Epic. This would be the pinnacle of my skill set if I was ever able to make this. Hats off to you.

PhiKK

I just watched video by _King Arthur Flour_ making the same recipe and I think he was heavily influenced by your video in his research. Always inspiring to watch your work.

sittingstill

Just am baking from yesterday. I used a pizza cutter roller type to separate dough clean cuts . My oven is too hot at 490 / 250 Celsius but I am baking it on a cast iron grill pan for the barbecue a 1 inch thick rectangle . Next one will try around 475 degrees as the cast iron really holds the heat. Thanks for your amazing work and the process.

patriciaarrance