75 Hydration No Kneed Sourdough R Breadit In no knead dough, you're allowing the gluten to develop by bulk fermentation instead of kneading. but pretend you were kneading. with most doughs you wouldn't want a horribly sticky dough before shaping. same with no knead dough, you're just developing the gluten differently to allow flavor to build better than the kneaded alternatives. If you don’t mind sharing the recipe for such a perfect loaf it would be much appreciated. can dm if you don’t want to share publicly. brian lagerstrom has a good video on starter making. recipe: 100 grams active starter 315 grams warm water 385 grams strong bread flour 50 grams whole wheat flour 10 grams salt.
75 Hydration No Knead White Bread With Black Garlic R Breadit I’m thinking you identified why the wetter dough isn’t an improvement over the 75% dough when you said you used the same process for both. martin talks about the knead (bad pun, sorry, couldn’t resist) for different techniques when dealing with ultra wet doughs. 175 g sourdough starter (100% hydration) 716g strong wheat flour (14% proteins) 100g spelt flour. 590g water. 17g salt. directions: [day 1, saturday, 8:30] scaling. start by scaling your ingredients using a balance and put them on the table to ensure that nothing is forgotten. mix water flours. Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. Water: 750g. salt: 20g. yeast: 10g. remember that hydration = water flour. so in the recipe above, if water is 750g and flour is 1,000g, the total hydration of the dough is 750 1,000, or 75%. another example: if a recipe has the same weight of flour and water (let’s say 750g of each), then the hydration would be 100%.
75 Hydration No Knead White Bread With Black Garlic R Breadit Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. Water: 750g. salt: 20g. yeast: 10g. remember that hydration = water flour. so in the recipe above, if water is 750g and flour is 1,000g, the total hydration of the dough is 750 1,000, or 75%. another example: if a recipe has the same weight of flour and water (let’s say 750g of each), then the hydration would be 100%. Mix dough. to a mixing bowl add: 576g bread flour, 144g rye flour or another whole grain flour and 14g salt. mix it so that everything is well combined. then add 144g sourdough starter; it should be fed and grown to its peak. add 482g water. that will make the dough 70% hydration. About 30 minutes before the end of the second rise, place your dutch oven (with the lid on) in your oven. preheat the oven to 450°f (230°c). carefully remove the hot dutch oven from your oven. lift the dough using the parchment paper and place it into the dutch oven. cover with the lid and bake for 25 minutes.
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