How to Make a Cold Fermented 100% Hydration Sandwich Bread (Crumpet Bread Recipe)

This is not the first 100% hydration recipe on the channel. Previously, we made ciabatta style breads with this hydration, but those were rather flat. Someone asked me in the comments section of one of those videos if it was possible to make a sandwich bread which contains equal parts flour and water. Finally, I decided to give it a go. It turned out great. The texture is chewy, and the crumb is super moist. Kind of reminds me of a crumpet. And the fermented flavour is extremely pronounced.

For the dough –
550g (1.2lb) white bread flour
550g (1.2lb) water
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
10g (0.35oz) salt
15g (0.53oz) olive oil

1. Combine the water, yeast, salt, and oil. Mix well to dissolve the salt and hydrate the yeast. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F).
2. Place the dough in a clean bowl with the olive oil.
3. Chill for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Chill for 30 minutes.
8. Fold #3.
9. Chill for 30 minutes.
10. Fold #4.
11. Cold ferment for 12 – 24 hours.
12. Shape. Pour oil over the dough, release it form the bowl, cover all sides with oil, and give it another fold before placing it in the baking tin.
13. Cover and final proof for 2 – 2.5 hours.
14. Bake at 200C (390F) fan on for 40 minutes with the lid on.
15. Remove the loaf from the tin and place it back into the oven to bake for another 10 minutes.

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How’s it going your B Bakers hope you’re having a great day so far welcome back to another video today we’re making an extreme sandwich bread with a hydration of 100% so let’s get in the kitchen check it out this isn’t the first 100% hydration recipe on the channel we’ve

Done a couple of before but those were rather flat kind of chabata style I had never tried making a 100% hydration sandwich loaf someone asked me to do it a while back and now I gave it a go and it turned out amazingly the texture of

This bread is almost like a crumpet the CRP is super moist and extra flavorful even though it’s only made with white flour a very simple yet very unique recipe the 100% hydration Crump at loaf you should definitely try this so let’s get right to it let me show you how it’s

Done we have very simple set of ingredients white bread flour yeast salt a little bit of olive oil and water and as most of you know 100% hydration means that there are equal parts flour and water for the equipment we’ll need a bowl scales a do scraper a temperature

Probe and a baking tin my USA pan Pullman love tin is coming in handy again this is by far my favorite baking tin if are using a regular 2B love tin I would suggest reducing the amount of ingredients by 25% otherwise the dough will spill over pman tins are quite a

Bit larger than regular tins if you are interested in getting this particular tin you can find it in my Amazon shop linked down below okay let’s get right to it and first things first it’s temperature control my kitchen is around 21° C or 70° F I’m aiming for final

Dough temperature of around 25° C or 77° F so I warmed up my water slightly to get there I decided to use my largest bow for the initial mix to make my life easier okay so in your bowl pour the water add the yeast and the salt give

Them a good mix make sure to dissolve the salt completely and hydrate yeast do not add the olive oil at this point it will be far more difficult to get any structure into this dough if we added the fat at the beginning here once you don’t feel the salt scraping against the

Bottom of the bowl anymore add the flow now grab your dough scraper and then mix it to a dough usually we would only mix until there’s no dry flour left but this time mix for a little bit longer past that stage just to get the gluten going

I kept on vigorously mixing for another 30 seconds or so it does not look like much of a bread though now does it it’s more like batter but that is going to change after we give it a few folds okay I’m going to transfer the batter or the

Dough from my largest bowl to the bowl I usually use to make it easier to perform the first fold later I poured the olive oil into the bowl and SW W it around now pour the runny dough into the oily bowl and then take its temperature 25° is

What I was aiming for 25 is what I got now this thing is ready for the fridge so cover it up and chill it down for 30 minutes when making bread like this cold fermentation is the way to go it’ll just make life a lot easier we’ll get a

Better result from it after the first 30 minutes of chilling remove the dough from the fridge wet your hand with water release D from the bowl and then fold it over itself while going around in a circle it’ll be extremely loose stretchy and Soggy and will definitely not

Tighten up straight away now i’ suggest folding it over itself for about 30 to 40 times if your hand starts sticking just wet it with some water again a quick note on the flour that I’m using which is the flour I always use my videos it is strong white bread flour

With a protein content of 133% if your flour is weaker you may not be able to make 100% hydration off or at least not one like the one I’m going to show you in the video I would suggest dropping the hydration to 80 maybe 85% test it

Out and only then move up okay after the first fold pop the door back into the fridge for another 30 minutes of chilling then 30 minutes later remove it from the fridge and perform the second fold and that’ll go pretty much the same as previously wet your hand with water

Release the dough from the bowl and then fold it over itself while it’s going around in a circle you won’t need to fold it as many times as during the first fold I only did it for about 9 or 10 times here and at the end I picked

The door up and turned it over I know that there isn’t much of a seam here but I still like to place it upside down once I’m finished folding okay second fold done let’s cover the dough up again place it back into the fridge for another 30 minutes of chilling and then

Once again remove it from the fridge for fold number three as you can see all the olive oil has completely disappeared it’s absorbed into the dough okay third fold done but let’s repeat this one more time after the final 30 minutes of chilling you should notice the dough

Being a lot more cohesive it is a lot more stretchy and doesn’t tear as easily that’s exactly what we need we needed to be able to trap fermentation gas as well after the final fold we can do the cold bulk fermentation for around 12 to 24

Hours I think I left my dough in the fridge for about 18 hours and as we can see it has fermented beautifully it has grown by a lot and it’s so bubbly and now we can perform the final shaping which works exactly the same as the folds because there isn’t much else we

Could do so wet your hand with water release the D from the bowl and then fold it over itself be a bit more careful now cuz you don’t want def inflate it too much I only folded it over itself about six times and then I turned it over just as previously before

We place it in a tin let’s cover it in olive oil this will not only prevent it from sticking but also give it a nice toasty crust grab your dough scraper and release the dough from the bowl you want to get the oil underneath it ensuring

That the whole dough is covered in oil if you don’t do this it’ll also be difficult to lift it out because the dough will stick to the Bowl okay once you have released the dough from the bowl and make sure that it’s covered in

Oil you can lift it up and place in a baking tin do it in one quick Smooth Move grab it by the middle lift it up and place it down into the baking tin this tin May leak so I’m placing it on a tray to when making a mess the final

Proof will take around 2 to 2 and 1/2 hours it should almost grow to twice its size during the final hour fermentation preat the oven 250° C 480 F fan on we’ll start the Bake Off nice and hot to get a nice toasty crust just look at how well

It proved this bubbly baby is ready for the oven if you don’t have fancy B baking tin with a lid you can use some foil instead alternatively you could also bake this in a tray make a 100% hydration for catcher or a 1% hydration tray pizza if you’re going to bake this

Big old Loa in a tin place in the oven the initial bake will take 40 minutes and as soon as you close the oven door turn the temperature down to 200° C or 390 f after 40 minutes of baking take the tin out to the oven remove the lid

And then remove the Loaf from the tin and then place it back into the oven for another 10 minutes of baking just to finish off the crust if your baking tin is a little bit sticky I would suggest lining it with some baking paper but there you have it 10 minutes later our

100% hydration sandwich loaf is ready I decided to serve it upside down I kind of like this look this bread turned out so much better than I expected I did not expect the crumb to have such a unique texture and the crust to be so crispy

The inside really is like a crumpet it is moist is chewy in a good way and has such a pronounced fermented flavor I think that that cold fermentation plus High hydration is a winning combination most of us love a nice sandwich bread you can find plenty of sandwich bread

Recipes on my channel if they are made with white flow usually they’re soft and supple if they’re H whe they can be a little bit denser but they are never like this this is very much unique and now I’m thinking of ways of modifying this recipe adding some herbs into the

Dough or some toasted seeds perhaps I really encourage you to get this recipe a go it is such a simple project but result is super interesting experiment with some modifications and don’t forget that you can post pictures of your B not flicker group we have a nice little

Community of Bakers there so go check it out you’ll find a link to it in the video description or in the pin comment in the comment section below so what do you think this recipe what is the highest hydration bread you’ve ever made let me know down in the

Comments you want to see me what those like this one click over here subscribe to the channel click right here that’s all I have for you today thank you so much for watching I’ll see you in the next one