82% Bread Flour
8% Whole Wheat
10% Spelt
22% Rye Levain (100% hydration)
2.2% Salt
30 minute autolyse. Add levain and salt. Hold back 15% of the water and mix to full gluten development. Slowly add the reserved water until fully absorbed.
Fold 4x at 45 minute intervals. Let bulk for another hour after last fold. Preshape into rounds. Let rest 30 mins, shape and put into baskets lined with rice flour. Let rest 45 minutes. Stitch and retard overnight.
Score and bake in dutch oven. 25 min covered at 500F, 28 minutes uncovered at 450F. Put on oven rack and bake at 375F until they tap hollow (16-20 min).
by Background-Ant-8488
8 Comments
Pretty close to perfect.
Lovely loaf! The crumb looks amazing. I’m mortally afraid of high hydration bread dough. Too damn sticky and I can never get a good tension in the final shaping. It always ends up pancaking on me.
I love working with high hydration dough. What flour are you using? 95% will require a very high protein content. I use KAF Sir Lancelot at almost 15% protein. Anything lower in protein isn’t strong enough. Anything special in your technique?
These are amazing!!!! I’ve been wondering g about high hydration and how you avoid it turning to slop, your method was very well written and made total sense! Thank you and good job!
I hope my bread starts to look like yours!
Wow. That’s beautiful.
Looks really good. Do you happen to know what your dough temperature was during bulk fermentation, and how much volume it increased over the 4-hour bulk?
I’ve been doing a very similar recipe as yours and I’m probably a chronic over-proofer: my last bread I tried to target a 50% volume increase at a 75f dough temperature which took about ~7 hours, but when I went to shape it it was it just pancaked no matter how much tension I tried to build. The loaf tasted amazing but had so little oven spring!
Love that style of tat. Very cool.