This cookie is set by GDPR Cookie Consent plugin. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Advertisement". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Let it rest on the prepared baking tray until doubled in size and then bake… As easy as A, B, C.Īll videos used on this page to demonstrate the different methods and techniques were created with an 80% (super wet) hydration dough. So if you make a large batch of this dough, you can simply cut a chunk off, shape it into a loaf. This type of dough can be refrigerated for up to 1 week. The longer it rests, the better it tastes. Not only does this improve the gluten-strands but it also creates a beautiful “sourdough” taste. If you are using commercial yeast, you will have a bulk proof of about 2 – 3 hours at room temperature and then you will rest the dough in the fridge for a further 12 – 24 hours before use. FOR SOURDOUGH BAKERS: remember to add the flour and water of the starter to the formula to calculate the hydration level.Ī high hydration (that is not kneaded) needs to proof longer (at cooler temperatures) than lower hydration breads so that the gluten-strands can develop by allowing the flour to absorb all the water. The hydration percentage will be 325 divided by 500 and multiplied by 100 and that equals a 65% hydration level.
To calculate the hydration levels of a bread recipe all you need to do is add all the flour together and all the water (and other liquid ingredients) together and get the percentage thereof: For example, If the recipe reads: 300g Bread Flour, 200g Cake Flour, 275g Water and 50g Oil, you will have a total of 500g flour and 325g oil. There is only one method, called the stretch and fold method, that you will have to do before you let it rest overnight, which I will explain by means of videos. Therefore we give high hydration dough’s, time to rest so that the gluten-strands can develop as if it was needed. The more water we use, the sloppier the dough and that makes it impossible to knead by hand. A normal yeasted bread that you have to knead will be around 60% hydration. Now that refers to the amount of water compared to the amount of flour we use in a recipe. When it comes to bread baking, you will always hear us talk about the hydration levels. You are probably thinking how is this possible? How can you not knead a yeasted bread? Well, the short answer is: water and time. This is a super-easy way to always have a fresh loaf of bread ready for any occasion.
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