High Hydration Sourdough Bread | Master the method
Тәжірибелік нұсқаулар және стиль
Want to learn how to bake high hydration sourdough bread? Check out this video!
Instagram @malmobread, / malmobread
Music by @nattgitarr, / nattgitarr
High hydration is a popular topic among people sharing the interest of baking naturally leavened #sourdough bread. With a lot of water juicy bread with an open crumb can be achieved. It looks good, tastes great and rocks your world when you knock it off.
It is just this tiny thing - sticky #dough is not the easiest to deal with at start. Add a lot of whole grain to that and you will probably end up with a sadly looking flat piece of #bread you wish you never attempted baking. Thankfully there are methods at hand to deal with these troubles. For me this kind of bake was not possible when I started out baking about a year ago. Fortunately, thanks to social media and people sharing their skills, I have now mastered a few methods that makes all the difference. Combine these methods and boom - you got yourself a great bread which also is really pleasing to bake. I want to share some of these methods with you.
DOUGH RECIPE
Starter:
Mature starter (no feeding 5-6 days), 100% hydration, fed two times (1:6:6 + 1:5:5) before bake. Flour used is 50% whole grain wheat.
Dough:
200g freshly milled Emmer, whole wheat
200g Öland wheat, whole wheat
600g bread flour
870g water
25g salt
200g active sourdough
In total:
1100g flour, 970g water (88%), 450g whole grain (41%).
All mixing was made with the Rubaud method. Room temperature during bake was 22°C.
Method:
Add flour and water, mix 1 min. Wrap/cover bowl and autolyse for 1h 40 min. Add active sourdough, mix 2 min. Add salt, mix 6-7 min. Wrap, pause 35 min. Final mix 3 min. Transfer dough to tight container, I like to use a square shaped. Perform coil folds until you get a nice tight package, cover container and let the dough rest. After 1h perform new series of coil folds (shown in video). Pause 1h 15 min. Spray work surface + hand with water. Laminate dough as shown, keep dough covered. Bulk (time from adding salt) in total 4 hours. At end of bulk the dough surface should appear somewhat bubbly. Carefully transfer the dough to the work surface minding not to degas the dough. Split in half. Preshape dough as carefully as possible, aim for good surface tension. Cover dough(s) with linen cloths. Bench rest 55 min. Perform final shaping, again minding not to degas the dough. Prepare banneton(s) with dusted linen cloths. I use a 50/50 mix of rice flour/bread flour when dusting. Transfer dough to banneton and close/reinforce seams as shown in video. Wrap banneton and place in fridge at 3°C. Retard dough until you wish to bake, this time 21 hours. A longer proof gives the final loaf a more complex flavour. Cold dough also makes scoring a lot easier. Anyhow, when ready to bake preheat your oven, with a dutch oven in place, to 250-260°C. Gently empty the chilled dough onto parchment paper and score your favourite design. Check out @breadjourney for inspiration. Transfer the scored dough to your dutch oven, cover with lid and place in oven. Lower temperature and bake at 240°C 10 min and 230°C 15 min. Remove lid (and parchment paper if you like) and finish bake at 220-230°C until the crust turns golden brown. A deep colour enriches flavour (and looks awesome 😎). Transfer to cooling rack and wait at least 45 min before cutting into the loaf. I tend to wait 3-4 hours (or over night) before opening the bread. Open prematurely release previous moist and interferes with the final ripening of the loaf. So hold back just a bit, it’s worth the wait! 🌾
Good luck!
A special thanks, for sharing their skills and techniques, goes to:
Full Proof Baking: / @fullproofbaking
Trevor J Wilson: / @trevorjwilson
Anna Gabur: / @breadjourney
Пікірлер: 38
Absolutely marvellous ! Love the gluten formation too.
Beautiful!
I paused the video and kept staring at the bread. It's a piece of art, and as a plus, it is edible:)
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Basak, thank you! Yes, win win - beauty and food, great combo 🥳
Wow just wow! This is goals. I hope to perfect a loaf like that one day.
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Alyssa Hartwick Thank you ❤️ Of course you will! Good luck and don’t give up 👏🏻🌾
That's an awesome tutorial ! Thanks !
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Nicolas, I'm glad that you like it!
Beautiful bread baby!!! 🥰
Dude... This is epic.
I've been baking bread for quite a while and this was still very cool to watch. The bit with the string and scoring, impressive. I will attempt it but have doubts about my ability to finish a loaf with such precision.
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Brian, I am glad to hear. Just keep scoring and you will be fine. I find that holding the blade by hand increases my precision, maybe something to try out. Good luck!
really thanks!
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Glad you liked it! Check out @malmobread on Instagram for more bread.
very good one, hard to master but very good results... extremley ligth bread and clear sour taste.
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Gonzalo, did you try it? If so I am honoured 😄👊🏻
Very informative, even without the audio. I am on my 5th attempt for a decent sourdough bread !! Instruction is very important to me at this time !!!
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Helena, it takes time for all of us! Keep going and don’t let go! Always something new to try and make better even for the very best bakers. It feels like I have just got started myself 😂
I love how you included your baby. She’s beautiful. God bless her
@rasmusmalgerudbjorgell7329
4 жыл бұрын
That is really sweet of you, thank you! 😊 She is 18 months today 👶🏻
Great video! Meticulous description and perfect result!! This means you've got "meraki" in you (meraki is a greek word difficult to translate but the idea is the love and commitment for sth)
@rasmusmalgerudbjorgell7329
5 жыл бұрын
Niki, thank you! How kind of you! It takes some commitment that’s for sure 😅 I still have much to learn but I am really glad to hear that the result is already pleasing ❤️
@utkua
4 жыл бұрын
from Turkish: merakli, (meak->curiousity, li - > one who has) curious person, also the one who never get satisfied with his expertise, constantly seeks new knowledge.
Absolutely stunning 😍
@rasmusmalgerudbjorgell7329
3 жыл бұрын
Thank you Crystal 🙏🏻😊
@crystalwaller1526
3 жыл бұрын
@@rasmusmalgerudbjorgell7329 absolutely ❤
Your baby! Lol!!!
Amazing just the video I was looking for! Please do one with Rye Bread Sourdough!
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Angello, thank you! I will think on that. More to come also at @malmobread
@angellohector
4 жыл бұрын
@@rasmusmalgerudbjorgell7329 Brilliant! I look forward to it! Will check out your insta! I've subscribed! One more question...what is the hydration of the actual starter as it looks more thicker than mine (less than 100% hydration?)...thanks!
@bjorgell
4 жыл бұрын
@@angellohector Mine is also at 100% hydration. If the starter is feeded often it tends to be thicker and stronger then if feeded more seldom. I prefer feeding two times a day a few days prior to a scheduled bake. Good luck!
Wow 88%, I’m struggling with 68%! Lol
When you stretch it out for laminating, do you let it sit stretched out like that? Or do you fold it up right away
@rasmusmalgerudbjorgell7329
4 жыл бұрын
Brian, I typically fold it up right away. Leaving it stretched out usually makes it stick more to the surface which can cause holes when folding it over itself.
хороший мякиш
Why does mine look waaaay more hydrated than that, at 80%?
@ToraJutsu01
4 жыл бұрын
How wet was the water you used?
Next time please disable God Mode.