100% HYDRATION sourdough bread. Close to "DISASTER" | by JoyRideCoffee

Kamut flour sourdough bread recipe. 100% HYDRATION bread.

I had a very complicated mission. I had to bake a delicious bread for two wonderful girls. Inspired I chose a tasty Kamut flour and uninspired I chose very high hydration (100% water). The aromas of this flour remind me of my childhood. I told them I would use "baby flour."

You will see that things did not go perfectly at all but in the end I adapted and made some small loaves that hide a special crumb inside. The taste and texture were great as I expected. When things don't go perfectly, don't give up but adapt. As long as the fermentation is optimal, the results are great. But things can always be done better.

Even if the video is not the best example to follow, I think that a lot can be learned and many conclusions can be drawn from it. Especially when it comes to getting open crumb at home.

Formula:
650g kamut flour
650g water
135g sourdough starter (100%)
7.5g salt

Method:
- 3 hours autolyse
- mix with starter
- 30mins. rest
- mix with salt
- 30mins. rest
- "fold"
- 30mins. rest
- 4 folds every hour for 4 hours [Total bulk fermentation at room temperature: 6 hours]
- I continued the bulk fermentation in the fridge for 15 hours at 3-4 degrees Celsius.
- 30 minutes rest at room temperature
- split the dough like a small ciabattas
- one hour final proofing at room temperature (23degrees C)
- bake for 10 minutes with steam at 260g C and 15 minutes at 200grC without steam

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by great bakers:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/

Laid Back Guitars by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100181
Artist: http://incompetech.com/

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