100% hydration sourdough #sourdoughbread #hydration

I had fun playing with this super high hydration dough. I needed a very strong flour. I found this at my local Harris Farm with a 14% protein content.
Now all I need is patience. And coil coil and coil.
(I'll post the process on YouTube. You'll see soup turn into a jello like dough. Fun 😊!)

This dough would be nice for ciabatta. It's really silly to shape like this... Anyway.

The crumb is very moist, soft and squishy.

Now I have your attention, I wanna talk about flour. Again.

Are you baking bread at home solely for your health benefits? If so, you need to choose your flour carefully. If not, don't mind me.

When was the last time you checked the label on the flour bag? If it is not Organic, there's a chance it has some trace of Roundup (glyphosate). It's not on the label, but you can ask the flour company.

If you think a bag of flour contains only flour, you are mistaken.
Some of those flours sold as 'Artisan Bread Flour' read like a cake mix.
(They are often fortified with Niacin, Iron, Thiamin, Riboflavin and Folic Acid. Also, often Diastatic Malt is already included because the flour is formulated for a better result. )

If you are conscious about reducing emissions, use local flour. For example, let's look at this flour, Manitoba Oro. The wheat is grown in Canada, shipped to the mill in Italy then shipped to many different countries.

It is totally up to you. I'm not judging! I love trying different types of flour from different parts of the world. But for daily use, I use Organic Australian.

I just feel that information is completely hidden and never been discussed.

Anyway,

I don't think the higher hydration does not necessarily mean the better bread. You can use any flour with the right hydration and it should bake up beautifully.

The true skill of the bakers is to bring out the potential of the flour. Let's keep at it and find our best version of bread.

[lm]

wow. your breadmaking skills are amazing

[Nimsbaking]

I realised its hard to find the description for shorts. So I put it here....

I had fun playing with this super high hydration dough. I needed a very strong flour. I found this at my local Harris Farm with a 14% protein content.
Now all I need is patience. And coil coil and coil.
(I'll post the process on YouTube. You'll see soup turn into a jello like dough. Fun 😊!)

This dough would be nice for ciabatta. It's really silly to shape like this... Anyway.

The crumb is very moist, soft and squishy.

Now I have your attention, I wanna talk about flour. Again.

Are you baking bread at home solely for your health benefits? If so, you need to choose your flour carefully. If not, don't mind me.

When was the last time you checked the label on the flour bag? If it is not Organic, there's a chance it has some trace of Roundup (glyphosate). It's not on the label, but you can ask the flour company.

If you think a bag of flour contains only flour, you are mistaken.
Some of those flours sold as 'Artisan Bread Flour' read like a cake mix.
(They are often fortified with Niacin, Iron, Thiamin, Riboflavin and Folic Acid. Also, often Diastatic Malt is already included because the flour is formulated for a better result. )

If you are conscious about reducing emissions, use local flour. For example, let's look at this flour, Manitoba Oro. The wheat is grown in Canada, shipped to the mill in Italy then shipped to many different countries.

It is totally up to you. I'm not judging! I love trying different types of flour from different parts of the world. But for daily use, I use Organic Australian.

I just feel that information is completely hidden and never been discussed.

Anyway,

I don't think the higher hydration does not necessarily mean the better bread. You can use any flour with the right hydration and it should bake up beautifully.

The true skill of the bakers is to bring out the potential of the flour. Let's keep at it and find our best version of bread.

[nakaharasunako]

Beautiful! Love the scoring and the rise of your loaf. 😍

[lettus]

This was mesmerizing, I'm just a beginner and I struggled so much with the 80% hydration dough I tried to make, this gives me so much assurance to just trust the process.

[babadukk]

Gorgeous! Would love footage of you squishing a slice to show texture.

[ЛюдмилаПавловна-бм]

Браво, мастер! Я всегда удивляюсь, как легко Вы работаете с таким жидким тестом.

[markharrisllb]

Flipping heck, I get as far as 85%, fridge my banneton rise and then freeze whilst my oven and pizza stone warm up so 45 mins is hand it still collapses as I score it. I don’t think you realise how talented you are.

[GardenloveHomestead]

That looks amazing. Just baked my 2nd loaf but it didn't get the air pockets. It smelled amazing and tasted amazing but I want the air pockets

[MyAlbertC]

I'm coming over with my coffee ☕️ and stick of butter. 😮😊

[carolbaughan]

I want the recipe! What great technique!

[Guest-eyct]

wow that’s impressive 😮 it turned out beautifully! meanwhile I struggled at 75% 😂 I couldn’t get high enough flour protein. great work!

[marionhenry-rhodes]

Wow, super hydrated! I'm sure I would have a disaster getting that dough to form. I'd probably end up like a kid covered in mess 🙈

[jaroslavkorbel]

Amazing. How does your bread hold shape when you put it in the oven? Mine just turns into a blob and I get a flatbread.

[thegoodgeneral]

Gorgeous!!

edit: do the cicadas remind you of Japan? They don’t sound like the same type but I’m curious!

[SaraTHTM]

that is some white flour wowza. is that bleached?

[snakeotter]

How do you get it not to stick to your fingers. I feel like my sourdough always really really sticks to my fingers?

[Eidolon]

Mine stuck to the banneton. Probably didn't flour it enough. How much do you flour the outside of the dough when pre-shaping it?

[isaz]

What hydration percentage is the best loaf of bread?

[alejandrogarcia-swic]

Mostly of this videos skip from ultra sticky to non sticky. How long took you the first step to get to second?

[carloseduardosierra]

Que harina utiliza ud ?de alta proteina de 13% o 14% ??