Dining and Cooking
KA bread flour handles 95% hydration so well
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KA bread flour handles 95% hydration so well


I kneaded this in my sunmix spiral mixer and it took 20 minutes to get full gluten development.

Zero autolyse, just straight mixing. I have a feeling this can handle more… like 105% hydration.

This was a quick focaccia dough, and it was delicious. Very soft and airy

95% hydration
3% salt
1.2% instant dry yeast
2.5% EVOO
0.5% diastatic malt powder



by FutureAd5083

16 Comments

  3. Some-Key-922

    Seriously??!? Howwwww

    At 85%, it turns into goop in my hands…..

  4. frodeem

    Dude I have been making 100% hydration schiacciata (similar to focaccia) for a while now. KA bread flour is really good.

  6. SoberSeahorse

    Great Value bread flour is pretty good too. lol

  8. -CMcPherson-

    Mmm. Mmm. That’s a thing of beauty. I’ve watched this several many times. Congratulations on the final product.

  9. GotDisk

    I see it sticking to the bench a little but never imagined you could get that much tension in a pre- shape. I gave up on really high hydration doughs with a KitchenAid and dough hook. Pretty good luck with mostly just coil folding and a lamination at the end. Very time consuming.

  11. Buhsephine

    God. I just looked up your mixer brand and simultaneously admire and hate you. I have always wanted a spiral mixer and those are very sexy looking.

  13. xSimMouse

    learned this the hard way last week!! the recipe i use from KA is 90% hydration and i always use bread flour but accidentally used AP and omg it was so hard to manipulate!! bread turned out okay but didn’t get a good spring like i do with bread flour.

  14. GTS980

    Can you elaborate on the timing you used to develop it like this? Was it 20 min straight or was there something else involved? Thanks.