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Posted On: November 28th 2022, 10:23 am
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Part one of my 95% hydration 50% freshly milled whole wheat monster bread. The mixing including bassinage (gradually adding water throughout the mixing), folding and shaping.
Here‘s the ingredients:
400g home milled whole wheat
400g sifted hard spring wheat
760g water (640+40+40+40)
160g levain
16g salt
I usually skip the autolyse and completely dissolve the levain in water and then add the flour and mix all until fully combined. If I feel like the dough is too dry (like with this one) I add 5% more water and continue mixing until its a somewhat homogenous mass. I then let it rest for 30min.
With the salt I add 5% water and mix it slowly and gently until I can‘t feel any salt anymore. If feel like the dough can take more water (if it still is rather elastic and doesn‘t break much) I add another 5% water and mix until fully combined and the dough comes off the bowl and holds shape. I‘d say gluten is developed about 50% at this stage. The dough then rests for 30min again.
Don‘t obsess too much about hydration, it‘s mostly the flour that tells you how much it needs and its neither important nor needed to go especially high. I only do it with whole wheat and rye dough as it helps with opening them up more. With normal doughs I stay around 80%. 😌
With super high hydration doughs I usually do a first extensive fold where I fold in the side for as long as I feel I can until the dough is tense enough to hold shape. As they are usually more extensible you wanna build extra tension through folds. It then rests for 30min again.
Throughout bulk I do another 4-5 coil folds and stop when the dough feels strong and easily holds shape at the end.
I pre shape the dough when it about doubled and fees a bit wobbly already. It rests 30min after pre shaping and is then final shaped.
After final shaping it rests for 30min and then I usually decide whether it needs stitching (this one did) and if it should go in the fridge or needs more time. This one was rather cold and slow and needed about 2h after shaping.
Shoot any questions about mixing and shaping in the comments! 🤗
Scoring and baking of this 1.75kg loaf in part two tomorrow! 🔥
Here‘s the ingredients:
400g home milled whole wheat
400g sifted hard spring wheat
760g water (640+40+40+40)
160g levain
16g salt
I usually skip the autolyse and completely dissolve the levain in water and then add the flour and mix all until fully combined. If I feel like the dough is too dry (like with this one) I add 5% more water and continue mixing until its a somewhat homogenous mass. I then let it rest for 30min.
With the salt I add 5% water and mix it slowly and gently until I can‘t feel any salt anymore. If feel like the dough can take more water (if it still is rather elastic and doesn‘t break much) I add another 5% water and mix until fully combined and the dough comes off the bowl and holds shape. I‘d say gluten is developed about 50% at this stage. The dough then rests for 30min again.
Don‘t obsess too much about hydration, it‘s mostly the flour that tells you how much it needs and its neither important nor needed to go especially high. I only do it with whole wheat and rye dough as it helps with opening them up more. With normal doughs I stay around 80%. 😌
With super high hydration doughs I usually do a first extensive fold where I fold in the side for as long as I feel I can until the dough is tense enough to hold shape. As they are usually more extensible you wanna build extra tension through folds. It then rests for 30min again.
Throughout bulk I do another 4-5 coil folds and stop when the dough feels strong and easily holds shape at the end.
I pre shape the dough when it about doubled and fees a bit wobbly already. It rests 30min after pre shaping and is then final shaped.
After final shaping it rests for 30min and then I usually decide whether it needs stitching (this one did) and if it should go in the fridge or needs more time. This one was rather cold and slow and needed about 2h after shaping.
Shoot any questions about mixing and shaping in the comments! 🤗
Scoring and baking of this 1.75kg loaf in part two tomorrow! 🔥
Comments (454)
2 years agomanelylonghair
👏👏What’s the dough temperature? How did you decide to leave out 2 more hours after shaping?
2 years agobuttecountybread
Looks wonderful and I have a few easy questions if you don't mind. Is that for two loaves or one? all my recipes are 500 g flour. If this is for one loaf what size Bannetons are you using.
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