It really depends on what results you want to achieve but also how you prefer to handle the dough. Sometimes I enjoy high hydration and sometimes I want to play safe with low hydration. Flour characteristics have also a big impact in using the proper hydration ;)
Thanks a lot for those beautiful breads and for taking the time to show all the process and sharing your knowledge. (Kudos for the decoration... love them!) 😊 I'm glad that you stress the fact that it's possible to achieve such open crumb bread with 65% hydration. Lots of people still believe it's only possible with (very) high hydration dough. I'll try your recipe as soon as possible. Have a lovely day!
Thank you very much Fabrizio for the very nice words! I am testing different styles of bread, from different countries, with different flours, with different hydrations and there are still so many things to learn. It is my pleasure to share what I've learned and practiced, so other people get also the baking virus and start baking real and tasty bread at home.
Tried to get the recipe from your site but shows site is not secure. I made this bread from the video and it came out fantastic. It’s now a go to recipe.
Hi, Sourdough newbie here! I love this recipe. My dough looks the most readable and manageable of any yet! yay! I still struggle to get the open crumb. Here is a pic of my bake today with your recipe. The aliquot jar is a godsend! it rose over 2x height so I shaped and into refrig overnight we went. Any ideas much appreciated. I have no one to ask? thanks so much for what you do here! guess I can't show you a pic here darn!
You can replace it with bread flour or rye flour. Spelt has some similarities with both of them although flavours and some of the properties differ. As long as you use it in small quantities (less than 20%) the impact on the final bread is not huge.
I fully understand your frustration to find high protein flour. I searched myself for years to find a reliable source. But I can give you 2 tricks: you can add gluten to your flour (you find some in organic shops) or you need to downsize the hydration of the dough and use a lower protein content flour.
I don’t have bread flour 14% either can you tell me how much water to use for flour 12.7%. I would like to try your recipe but I don’t want to mess it up the outcome. Ty in advance. I have spelt. Is the 14% flour same as typo00 if it is I have that one. Ty
@@mayyashtofmakher353 you can do the math by subtracting 14-12.7=1.3% lacking gluten from total flour. But the gluten you have is probably not 100% pure gluten so you need to calculate there too. Without math exact calculations, take 1-2 tablespoons of gluten powder and add it in your flour.
Do not worry! I do my pizza like this all the time. The autolyse helps to build the structure before the sourdough eats the starch. It improves the structure but does not ruin the loaf!
Toujours interessant de suivre tes recipies. Merci pr le partage.
Merci aussi !
After experimenting with different hydrations, 65% seems like the sweet spot for baking sourdough.
It really depends on what results you want to achieve but also how you prefer to handle the dough. Sometimes I enjoy high hydration and sometimes I want to play safe with low hydration. Flour characteristics have also a big impact in using the proper hydration ;)
Thanks a lot for those beautiful breads and for taking the time to show all the process and sharing your knowledge. (Kudos for the decoration... love them!) 😊
I'm glad that you stress the fact that it's possible to achieve such open crumb bread with 65% hydration. Lots of people still believe it's only possible with (very) high hydration dough.
I'll try your recipe as soon as possible. Have a lovely day!
Thank you very much Fabrizio for the very nice words! I am testing different styles of bread, from different countries, with different flours, with different hydrations and there are still so many things to learn. It is my pleasure to share what I've learned and practiced, so other people get also the baking virus and start baking real and tasty bread at home.
Tried to get the recipe from your site but shows site is not secure. I made this bread from the video and it came out fantastic. It’s now a go to recipe.
My site runs on Google blogger, nothing fancy. So happy that you liked the recipe!
Thank you for the video! I followed this and finally got a nice loaf. Again, thank you.
So happy to help! Thank you too for the feedback!
Thank you for the low hydration video! I hope one day i will get a light airy loaf like yours! ;0)
You will! Just keep practicing.
Hi, Sourdough newbie here! I love this recipe. My dough looks the most readable and manageable of any yet! yay! I still struggle to get the open crumb. Here is a pic of my bake today with your recipe. The aliquot jar is a godsend! it rose over 2x height so I shaped and into refrig overnight we went. Any ideas much appreciated. I have no one to ask? thanks so much for what you do here!
guess I can't show you a pic here darn!
Maybe it has something to do with not having enough steam in your oven
I cannot see the picture but you can describe to me how the crumb looks like.
Thanks for the video 🙏❤️🇺🇦
Thank you for dropping this comment! So happy you liked it!
Why on the 55% hydration video the autolyse process needed more time like overnight?
Lower hydration dough tends to absorb water much slower, a minimum of 4 hours is recommended. I made it overnight to fit the schedule.
Can't get spelt flour in my place , what flour can i use instead? thy
You can replace it with bread flour or rye flour. Spelt has some similarities with both of them although flavours and some of the properties differ. As long as you use it in small quantities (less than 20%) the impact on the final bread is not huge.
How low can you go with all wholewheat?
I have a recipe on this channel with 100% whole wheat
very difficult to find bread flour 14 %....best I can find right now is 12.3 %. Should I still try the recipe?
I fully understand your frustration to find high protein flour. I searched myself for years to find a reliable source. But I can give you 2 tricks: you can add gluten to your flour (you find some in organic shops) or you need to downsize the hydration of the dough and use a lower protein content flour.
I don’t have bread flour 14% either can you tell me how much water to use for flour 12.7%. I would like to try your recipe but I don’t want to mess it up the outcome. Ty in advance. I have spelt. Is the 14% flour same as typo00 if it is I have that one. Ty
@@HungryShotsI have gluten. How much do I add to 12.7% flour in your recipe?tyvm
@@mayyashtofmakher353 you can do the math by subtracting 14-12.7=1.3% lacking gluten from total flour. But the gluten you have is probably not 100% pure gluten so you need to calculate there too. Without math exact calculations, take 1-2 tablespoons of gluten powder and add it in your flour.
Just dandy!
Thank you very much!
EEK! I accidentally mixed the flours, water with my starter rather than waiting one hour THEN add my starter. I hope I didn't ruin it!!!!
Do not worry! I do my pizza like this all the time. The autolyse helps to build the structure before the sourdough eats the starch. It improves the structure but does not ruin the loaf!
@@HungryShots Thank you. This is my first rodeo and now my dough is breaking apart when I tried my first lamination... I love your video by the way.
Bread is beautiful , but no !!! All that work and then someone
Jumps in and bread is gone in a minute .😩
Ha ha.... don't tell me you have the same issue a I do :D:D:D:D:D
uhhhhhmazing 🤩👏🏽🤎
Thank you so much!