86% High Hydration Sourdough Bread｜Natural Fermentation｜Levain

Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
Only ferment with Levain, which is a fermented mixture of flour and water.
This is a video of making sourdough bread with very high moisture content.
After completion, Crumb's texture is very sticky.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation｜1 loaf : 414 g
B's(%): 85%, Tr(g): 170g Water (before salt, 150g water + after salt, 20g water)
B's(%): 20%, Tr(g): 40g Levain
B's(%): 100%, Tr(g): 200g Bread flour (Strong flour)
B's(%): 2%, Tr(g): 4g Salt

■ Process | Room temperature: 24 ℃
1. Add 150g (24℃) of water into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour, and mix evenly until no flour is visible.
4. 40 minutes of rest at room temperature | Autolyze
5. After adding salt, add 20g of water and mix evenly by hand. (Dough Temperature : 26℃)
6. After 2 hours of rest, the first fold (folding)
7. After that, fermentation at room temperature : 1 hour
8. Fold the dough lightly and round it
9. Rest at room temperature for 40 minutes
10. After shaping,
     panning the dough in Banneton.
11. Second fermentation: After 2 hours and 30 minutes at room temperature, refrigerated fermentation (2℃, 1 hour)
12. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13. Cut the second fermented dough surface with a knife(use coupe knife).
14. Put the dough into the preheated lodge 10-inch combo cooker floor
15. Cover the lid of the lodge 10-inch combo cooker.
16. Put it in the oven
17. After baking for 20 minutes, block the Bottom heat line.
     After 35 minutes of baking, remove the lid of lodge and continue baking for 5 minutes
     (40 minutes baking in total)

■ Caution: Always be careful when using the oven or lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

#Sourdough
#Sourdoughbread
#TartineBread
#Levain
#HighHydrationSourdoughBread
#HomeBaking
#NoKneadBread

[williamekasala]

This is the BEST yet; that is, I’ve owned and operated 3 bakeries and began 50 years ago making pizzas…this is the best!

[supplepaws]

I had to rewatch this video like 3 times because I'm absolutely shocked. I've seen videos of progressively higher and higher hydration, and usually the higher you go, the more you have to interact with the dough; kneading (of dozens of different types) and folding and tension building, lamination, folding, shaping, rolling, stitching, etc etc etc. You interacted with this dough less than i've ever seen *ever* for a sourdough and got the most beautiful bread i've ever seen. How. How you do dis? Is it witchcraft?

[JoshChristiane]

Absolutely superb bread, some of the best crumb structure I've seen on Youtube. You are clearly a master baker, never seen somebody bake bread in a toaster oven before either.

[scoop]

I think this is THE BEST tutorial ! No music, no talking. Sooo easy to concentrate on the process. Thank you !

[s.a.joignant]

Hello, I am coming back to tell you that I made this recipe 2 days ago. It worked! The bread was really nice! I would like to thank you for this recipe that is a bit complicated (many steps) but it really works! Considering I am not great in baking goods and I've followed the recipe like I could, without having the same equipment as you. Thank you so much! I will finally be able to make a good quality bread at home!

[Dreareoxo]

I love the size of this loaf. I cannot wait to try this tomorrow. I hope I can replicate your technique! I think I’ve always been afraid to use too much flour, I love how you rolled the whole dang thing in flour. Well done!!

[jeanmacgeek]

Magnifique voilà une vidéo extra pas de Bla-Bla mais du vrai pain comme on le faisait dans le temps dans la boulangerie de mon père !!!

[vrobaldo]

Hi there, friend!! I have two questions about this wonderful recipe: 1) after the 2:30 hrs. for bulk fermentation, can I refrigerate overnight and get the same nice result? 2) Can I add cheese and caramelized onions to this recipe and if so, how much of each? I would truly appreciate your reply on these! A wonderful video!! Thank you:)

[joefalcone]

Thank You for all your hard work & dedication. You are truly a master bread baker. I've been baking bread for 15 years and I respect your talent.

[artbythecreek]

I followed your instructions with a double batch, same times and temps using Manitoba flour. It came out looking beautiful, singing. I have to wait for it to cool to see if there are holes. Thank you. Update. The crumb structure was lovely, pillowy; the best I’ve ever managed. Thank you.

[DennisGrahamJR]

First, the ASMR in this video is redonkulous. That said, I just started my sourdough journey this week and this is the 4th sourdough bread recipe I've tried. And, IT ROCKED! It literally came out just like you see in the video. The result is a loaf with a thin crust with great color and chew. The interior was airy and light just like Mukgling made. I couldn't be happier.

[AnesSaad]

I am beginner at sourdough baking. I did few loaves. Some were good and went to trash. I moved to a new house with three house mates. The kitchen is small and I don't feel comfortable with cooking. This was my excuse to stop baking. After watching your videos, first time today... I found all the inspiration I need. I felt I need start baking right now.. I know the taste of a well done loaf of bread. It is amazing how complex and rich the flavour you get from such simple ingredients. Thank you very much for these amazing videos. Keep backing.. keep inspiring..

[ProfessorJones]

Very impressive handling of such a high hydration dough. It's difficult for me but I'm working on this.

[MorkaiAU]

Squelchy dough ASMR is what 2020 absolutely needs right now.

[mjj]

I am starting my sourdough journey and have seen tones of videos but your breads are the best....airy, light, great fermentation, crust....perfect!
Can't wait for my first loaf

[erickguz]

dramatic...what a beautiful loaf of bread... super crusty, wonderful air pockets - yum!

[soyeonkim]

으아- 너무 맛있게 드시는거 아닌가요-
저렇게 먹고 싶어서 스타터를 열심히 키워도
결과물을 얻을 수 없고ㅠ
저 맛을 눈으로만 봐야 하는 비애....😭

[CandiBenson]

I’m a bread addict and just started making sourdough. Your channel has it all, the process AND the sounds of the crunchy crust and view of the soft and stretchy inside. WOW!! My mouth is watering. 😋😂

[zaqsxwus]

The most beautiful thing is the bread and the scent, it is a very nice job I will be working on it soon

[tim]

Thanks for this excellent video. I've been baking sourdough for the last 11 months using it. Heading well towards 200 loaves now. Thanks again!