I've been messing around with ultra high hydration doughs, and ended developing a technique for very high hydration using ordinary flours. This bread is a 200% hydration bread and I am very proud of this achievement, even thou I didnt like the texture of the bread very much. I am sure it is possible to extend this up to 300%. My plan is to make a bread as nearest the teorical limit (1275%) as possible. I will be sharing the technique as soon I consolidate it.
by Teu_Dono
37 Comments
If the texture isn’t pleasant, what’s the goal?
Why is 1275% the theoretical limit?
That’s… hard to conceive of. What sort of “technique” are we talking about here – activating the midichlorians in the wheat germ? I can’t imagine successfully going beyond Pan De Crystal with any of the flours I’ve ever handled.
Imma be honest that doesn’t look like it tastes very good
Looks cool. Did you develop gluten in any way? Or just let it rest? Did you add vital wheat gluten?
I’ve been making bread with nothing but water lately. So moist and smooth.
This needs cinnamon sugar.
Don’t even need to worry about that drying out while fermenting I bet
Wow. I never exceeded 95% hydration. I have to try this. I love the huge open crumb
It probably tastes better after a while, keep going!
Sigh. Everything reminds me of her.
the fact that it holds a shape is surprising
oops all ~~berries~~ crust
I think it looks delicious 🤷🏻
The second pic looks like snot 🤧
Respect the experimentation.
You were so preoccupied with whether or not you could, you didn’t stop to think if you should.
I look forward to hearing your technique! Very interesting bread and I’m sure your methods could be implemented to make palatable breads.
Dude just baked a biga
That’s so cool
I support it.
How does this taste?
/r/castiron has a redditor that seasons their pan continuously just because. We have you. We know it’s crazy goal but we’ll watch the insanity nonetheless
1275%? So for 100g flour you would use over 1000g water? I feel like our terminology is different….
2 looks like venom, 5 looks like Pizza the Hut.
i wanna eat it
I’d like some baked water please.
TF? I thought i was the king of the universe when I made Pan de Cristal at 100% hydration.
I’m looking forward to more of your experiments.
Is that last picture the 200% dough? I’d have thought it would be too much of a liquid to hold a bubble. Did it thicken up as the gluten developed?
Picture number 2 is making me really uncomfortable
There’s no bread in your bread!
This looks pretty similar to my first ciabatta 😭 I added wayyy too much water, I misread the recipe and added double the water, salt, sugar and didn’t have much flour or yeast to fix it. I remember it being absolutely terrible to work with, wouldn’t hold its shape but turned into a brick after baking. It was nice with some cheese and pesto.
Looks like it could be used as crackers for soup if you sliced it thinly enough.
That’s not how % works.
They’re going to be making homeopathic bread soon; just the memory of the flour in the water.