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Artisanal bread – high hydration

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In my Kamado Cooking discussion posting http://www.kamadoguru.com/topic/30755-friday-fresh-baked-bread/   I stated this recipe was an 80% hydration, in recalculating it was more like 93% (oh my..), I will have to pay closer attention to the details when I make my next batch.  For those who subscribe to Cook’s Illustrated, I’m basically following their baguette recipe, but I’m making 2 loafs vs the 4 baguettes in the recipe.


Ingredient listing:

460grams (16.2 oz,  ~2 Cups) of Sour Dough Starter, I use this as poolish (approx. 6.2 oz flour & 9.9oz water) Sorry for mixing grams and ounces, bad note-taking on my part..

1 3/4 to 1 7/8 cups (8.7oz) King Arthur All-purpose flour

1/4Cup ( 1.3 oz)  King Arthur whole wheat flour (sifted to remove the bran)

1.5 teaspoon salt

1 package Hodgson Mill 5/16oz Active Dry Yeast

1 teaspoon (4 grams) diastatic malt powder

1/2 cup ( 4 ounces) water


1.  Mix all the ingredients in a stand mixer for about 10 minutes, transfer to a lightly oiled bowl, and let rest at room temp for about 30 minutes.

2.  Use the Stretch and fold kneading technic.  Grab a corner of the dough, gently lift/stretch and fold the dough back toward the center of the bowl.  Turn a ¼ turn, and repeat 7 times, you will be stretching and folding a total of 8 times, then wait 30 minutes.


3.  Repeat Step 2 for a total of 4 times.


4.  Transfer dough to a light floured counter or baker’s board.  Gently pat into a square, try not to deflate and divide in two.


5.  Shape the bread - It’s too hard to explain in words how I shape the bread, so take a look at this video https://www.youtube.com/watch?v=fdNRogR10nM   I basically shape my bread this way, but I don’t roll it out into a long baguette shape, I keep it relatively short 12-14” or so. 


6. Gently move the bread to parchment paper, and place it on the back for a baking sheet, or pizza peel. Let rest 45-60 minutes, then use a Lame to score the top of the bread, don’t score to deep, or you may deflate the bread.


7.   Fire up the Kamado, I use the deflector-spacer-pizza stone setup, and heat the kamado to 500-550F.


8.   Cook until done…. To about 205F, or about 25-30 minutes, the bread should be nice and golden brown.


9. Let the bread rest for about 15-20 minutes before cutting.


10. Enjoy. Best eaten the same day.


Note - Originally I though my hydration was around 80%, in fact it was likely closer to 93%.  I miss-calculated my poolish/sourdough starter as being 50:50 flour to water, when in fact it was much closer to 5:8 flour to water. I was using 1 cup flour (approx. 5oz) to 1 cup of water (8oz), which is definitely not 50:50.


Next time I plan to:

  1. Take better notes, and measure in only grams or ounces (not mixing them)
  2. Actually measure my flour and water when feeding my sour dough
  3. Autolyze – Briefly mix the flour and water, and starter, let rest 20-30 minutes before adding the remaining ingredients
  4. Ferment over night, after step 3 you can place the dough into the refrigerator for a 24 (up to 72) hour slow ferment.   If you do this step, pull out the dough and let rest for at least 45 minutes to come to room temp before proceeding w/ step 4










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