85% Hydration Sourdough Bread

Рет қаралды 5,315

Ай бұрын

Hey guys! Today I'm making another sourdough loaf and this time it's 85% hydration! This makes the bread much fluffier and softer.
RECIPE (makes 1 loaf)
Levain:
18g starter
36g water
18g bread flour
18g whole wheat flour
Dough:
350g water
405g bread flour
45g whole wheat flour
90g levain
9g salt
25g water
Schedule:
Mix levain, set 2.5 hour timer
Autolyse, set 2.5 hour timer
Add levain, set 15 minute timer
Add salt and water, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 2 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer

Пікірлер: 31

@meinhendl 14 күн бұрын

perfect ! great video, thank you !

@tommyroberts867 17 күн бұрын

Nice job. Looks yummy

@lulugoh3935 13 күн бұрын

My 5th bread still collapses, and I'm not giving up. Now I want to try your recipe and steps and hopefully, this time will succeed! Thanks for sharing your video!

@shermanthefisherman 13 күн бұрын

Thanks for following my recipe! If your bread is still collapsing, you can try reducing the water content of the bread. For this recipe, reduce water from 375g to 325g.

@Biscuits_2030 Ай бұрын

You are the best. I love watching your technique…….I wish if I can do one like yours

@shermanthefisherman Ай бұрын

Thanks! You can do it!

@shermanthefisherman Ай бұрын

In the sample schedule the baking temperatures are not updated. Just bake at 260°C for 20 minutes covered and 240°C uncovered.

@desifoodscookingineasyway Ай бұрын

Amazing mouth watering recipe Thanks for sharing such a great recipe ❤❤ gift of a subscriber with big like ❤❤

@shermanthefisherman Ай бұрын

Thanks for the compliment!

@cliffcox7643 7 күн бұрын

Looks good... I've never tried anything over 75%, and a little scared to do this... Have you ever used dough improver or dough conditioners?

@shermanthefisherman 7 күн бұрын

I've never tried using dough improvers or conditioners before cause my flour is quite strong and it normally holds up pretty well. The strong flour I use is from a Korean brand called Beksul and it's 13% protein.

@cliffcox7643 7 күн бұрын

@@shermanthefisherman I see. I'm good w flour as I'm using King Arthur, Sir Lancelot, which I think is 14%. So a conditioner would improve bad flour, but not do much for good flour?

@shermanthefisherman 7 күн бұрын

@@cliffcox7643 yeah I just searched it up cause I haven't heard of using dough improvers or conditioners and it's normally only used in commercially made breads. I think for making loaves such as this you don't really need to use it.

@cliffcox7643 7 күн бұрын

@shermanthefisherman I agree. I'm still gonna experiment 1 time by using the King Arthur improver. Thank you for your inputs, and education.

@Countryside.9887 2 күн бұрын

Sorry! Where did you get bread lame? Thank you

@shermanthefisherman 2 күн бұрын

I got it on Amazon from a brand called Mure & Peyrot. Thanks for watching!

@cliffcox7643 28 күн бұрын

After the first shaping at 3:50, do you bench rest for 30 min or just shape? When you put into the pan, do you spray the loaf, or add ice cubes to make more steam?

@shermanthefisherman 28 күн бұрын

I bench rest it, uncovered for 30 minutes before shaping. I don't add anything to the pan to make more steam. Hope this helps!

@cliffcox7643 28 күн бұрын

@shermanlau4107 yes very helpful.. why do so many recipes say cover w damp tea towel? I'm still new to this. One month in snd used up 25lbs of flour and made a good boule.

@shermanthefisherman 28 күн бұрын

@@cliffcox7643 covering it keeps it moist but for shaping I like to have a drier exterior so I just leave it uncovered.

@cliffcox7643 28 күн бұрын

@shermanlau4107 I see. I've done it both ways, and agree with you. I want almost a skin. TY.

@solarpony Ай бұрын

What do we say per this recipe to the use of a spiral mixer to devolve the gluten?

@shermanthefisherman Ай бұрын

That would work fine too! Probably just reduce the number of stretch and folds to 3.

@solarpony Ай бұрын

@@shermanthefisherman Thank you. I meant develop gluten, although I have had a couple of vodka and cranberry. The phone has let me down incorrecting my typos.

@shermanthefisherman Ай бұрын

@@solarpony haha I kinda figured it out

@solarpony Ай бұрын

@@shermanthefisherman I detected that lol and thanks

@niniedmax2578 Ай бұрын

Can you please make a video how you feed your starter ? How to maintain it. I just got my starter from the mail, and I don't know when should I start using it to bake :(

@shermanthefisherman Ай бұрын

Sure! I just fed my starter so I'll feed it tomorrow morning and record the process.

@shermanthefisherman Ай бұрын

Hello I just uploaded it, hope it helps!