Looks lovely! I am experimenting with a low hydration today and was googling about it because the dough felt so stiff, I thought maybe it won’t turn out well, but your video proves otherwise! Thanks for sharing :)
This video was absolutely amazing and so so informative! Watched to see how low hydration doughs work and couldn't stop admiring how detailed your process was! Also, an absolutely brilliant idea to measure the rise of dough with your little jar!!! Any tips on how to make an accurate rise measure jar like yours?? Thank you!
The aliquot jar works more or less in parallel with the dough rise. However, there are some differences: a small amount of dough will ferment a bit faster than a big amount of dough. The differences in temperature play an important role too. For example, when I put the dough in the fridge, the aliquot jar cools very quickly, while the main dough takes some hours to arrive at fridge temperature. Another aspect is that the dough in the aliquot jar remains untouched while the main one suffers a lot of handling (lamination, stretch and folds, coil folds) and enters in contact with other temperatures like the one of the board or my hands. There are these differences but in the end, I think we speak about an accuracy of +/- 10% compared to the main dough. I find it very useful to use it when you make the same recipe many times. For example, if last time my dough was underfermented and I know that the volume increase in the aliquot jar was 50%, next time, I'll let it grow maybe up until 75%. And so, with little adjustments you get the perfect % of fermentation.
@@HungryShots I did have to bake mine for a full hour though. I'm not sure if it's my oven but the internal temperature was not right after 40 minutes. Otherwise it's the best recipe I've found
@@mattmallecoccio8378 Every oven is different. Use an oven thermometer and it can help to measure precisely the temperature. Without one, bake until sounds empty when knocking on the bottom of the loaf.
Indeed, there is a reason behind. Long autolysis influence the development of bacteria like you would create a new starter. Salt will inhibit/slow down this and preserve the dough up until you are ready to add the starter.
@@HungryShots have you read Flour Power yet? She uses a desem starter for whole grain bread that does well even at cooler temps. I LOVE your videos AND your photos!!!
Generally speaking, the answer is yes. But the real variables to follow are fermentation and method. You may get an open crumb with lower hydration too with good flour, the right technique and perfectly fermented dough.
Nicole, the floor temperature does not count when I bake in a Dutch oven. What count instead is the temperature of the Dutch oven, that was 240ºC and the air temperature inside the oven. The oven floor is usually a bit higher than the air inside but it equalises after few minutes.
Looks lovely! I am experimenting with a low hydration today and was googling about it because the dough felt so stiff, I thought maybe it won’t turn out well, but your video proves otherwise! Thanks for sharing :)
Alexis, from stiff dough you can get very beautiful loaves! Pay attention to the little details I give in the video and you get them too!
Thank you for your detailed and informative description. I have watched many videos but yours is the most detailed . Truly appreciate it
This is the whole idea, to understand what you are doing. I am so happy you liked it!
This video was absolutely amazing and so so informative! Watched to see how low hydration doughs work and couldn't stop admiring how detailed your process was! Also, an absolutely brilliant idea to measure the rise of dough with your little jar!!!
Any tips on how to make an accurate rise measure jar like yours?? Thank you!
The aliquot jar works more or less in parallel with the dough rise. However, there are some differences: a small amount of dough will ferment a bit faster than a big amount of dough. The differences in temperature play an important role too. For example, when I put the dough in the fridge, the aliquot jar cools very quickly, while the main dough takes some hours to arrive at fridge temperature. Another aspect is that the dough in the aliquot jar remains untouched while the main one suffers a lot of handling (lamination, stretch and folds, coil folds) and enters in contact with other temperatures like the one of the board or my hands. There are these differences but in the end, I think we speak about an accuracy of +/- 10% compared to the main dough. I find it very useful to use it when you make the same recipe many times. For example, if last time my dough was underfermented and I know that the volume increase in the aliquot jar was 50%, next time, I'll let it grow maybe up until 75%. And so, with little adjustments you get the perfect % of fermentation.
@@HungryShots Thank you so much for your detailed reply! Appreciate it!
Excellent..Will definitely try..
Thank you! Tell me how it went!
Beautifully done and informative video as usual. Thanks.
Thank you very much!
This recipe made me the best bread of my life. Thank you for the recipe
So happy to hear this!
@@HungryShots I did have to bake mine for a full hour though. I'm not sure if it's my oven but the internal temperature was not right after 40 minutes. Otherwise it's the best recipe I've found
@@mattmallecoccio8378 Every oven is different. Use an oven thermometer and it can help to measure precisely the temperature. Without one, bake until sounds empty when knocking on the bottom of the loaf.
@@HungryShots thank you
@@HungryShots I'm making a 100% whole wheat version of this. Are there different fermentation times and baking times?
as time passes by, dough naturally hidrates due to ferment breaking sugar into co2+h2o, each molecule of glucose gives away 6h2o
Beautiful
Thank you very much!
Very helpful for beginer like me,
But may I use all bread flour instead ?
Thanks
Egha, you definitely can use bread flour. Thank you for your comment!
Was there a reason why you added the salt in the autolyse? Your videos are amazing!
Indeed, there is a reason behind. Long autolysis influence the development of bacteria like you would create a new starter. Salt will inhibit/slow down this and preserve the dough up until you are ready to add the starter.
@@HungryShots have you read Flour Power yet? She uses a desem starter for whole grain bread that does well even at cooler temps. I LOVE your videos AND your photos!!!
@@brendapeter446 great tip! I'll have a look, thank you!
Have you ever tried reducing the starter to ~5% and adding it to the dough at the beginning? Would this produce the same result?
I've baked with different percentages for inoculation. The lower the starter quantity, the longer the time.
And adding it from the beginning works too. From my experience though, adding the starter after autolyse, it produces better results
Does a lower hydration make the bread denser & easier to score?
Generally speaking, the answer is yes. But the real variables to follow are fermentation and method. You may get an open crumb with lower hydration too with good flour, the right technique and perfectly fermented dough.
what was the floor temperature for your wood fired oven?
Nicole, the floor temperature does not count when I bake in a Dutch oven. What count instead is the temperature of the Dutch oven, that was 240ºC and the air temperature inside the oven. The oven floor is usually a bit higher than the air inside but it equalises after few minutes.
Nice with that being said, way too much time lol higher hydration for me 😊
Thank you! This was an interesting experiment to try .... personally, I rarely go lower than 65% hydration as I do not like to work with stiff dough.