85% Hydration Sourdough Bread

Hey guys! Today I'm making another sourdough loaf and this time it's 85% hydration! This makes the bread much fluffier and softer.
RECIPE (makes 1 loaf)
Levain:
18g starter
36g water
18g bread flour
18g whole wheat flour
Dough:
350g water
405g bread flour
45g whole wheat flour
90g levain
9g salt
25g water
Schedule:
Mix levain, set 2.5 hour timer
Autolyse, set 2.5 hour timer
Add levain, set 15 minute timer
Add salt and water, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 15 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 30 minute timer
Stretch and fold, set 2 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer

[@tommyroberts867]

Nice job. Looks yummy

[@Biscuits_2030]

You are the best. I love watching your technique…….I wish if I can do one like yours

[@shermanlau4107]

Thanks! You can do it!

[@desifoodscookingineasyway]

Amazing mouth watering recipe Thanks for sharing such a great recipe ❤❤ gift of a subscriber with big like ❤❤

[@shermanlau4107]

Thanks for the compliment!

[@shermanlau4107]

In the sample schedule the baking temperatures are not updated. Just bake at 260°C for 20 minutes covered and 240°C uncovered.

[@cliffcox7643]

After the first shaping at 3:50, do you bench rest for 30 min or just shape? When you put into the pan, do you spray the loaf, or add ice cubes to make more steam?

[@shermanlau4107]

I bench rest it, uncovered for 30 minutes before shaping. I don't add anything to the pan to make more steam. Hope this helps!

[@cliffcox7643]

@shermanlau4107 yes very helpful.. why do so many recipes say cover w damp tea towel? I'm still new to this. One month in snd used up 25lbs of flour and made a good boule.

[@shermanlau4107]

@@cliffcox7643 covering it keeps it moist but for shaping I like to have a drier exterior so I just leave it uncovered.

[@cliffcox7643]

@shermanlau4107 I see. I've done it both ways, and agree with you. I want almost a skin. TY.

[@solarpony]

What do we say per this recipe to the use of a spiral mixer to devolve the gluten?

[@shermanlau4107]

That would work fine too! Probably just reduce the number of stretch and folds to 3.

[@solarpony]

@@shermanlau4107 Thank you. I meant develop gluten, although I have had a couple of vodka and cranberry. The phone has let me down incorrecting my typos.

[@shermanlau4107]

@@solarpony haha I kinda figured it out

[@solarpony]

@@shermanlau4107 I detected that lol and thanks

[@niniedmax2578]

Can you please make a video how you feed your starter ? How to maintain it. I just got my starter from the mail, and I don't know when should I start using it to bake :(

[@shermanlau4107]

Sure! I just fed my starter so I'll feed it tomorrow morning and record the process.

[@shermanlau4107]

Hello I just uploaded it, hope it helps!

[@philochristos]

It takes a lot of skill to wait that two hours before cutting it.

[@shermanlau4107]

Probably the most difficult part of baking sourdough 😂