100% Hydration. Amazing Sourdough. Crystal Bread. | by JoyRideCoffee
ฝัง
- เผยแพร่เมื่อ 11 ก.พ. 2021
- 100% hydration Sourdough Crystal Bread.
After the low hydration bread (64%) that I published in the last video here on my channel ( • Open Crumb from STIFF ... ) I wanted to do an experiment with the same flour using a high hydration 100%.
Many people say that it is very difficult to make this very high hydration bread. Through this video I tried to show that the method is quite simple. Others refuse to make such bread on the grounds that butter or jam does not sit on it. But this is a totally special bread that is not commonly eaten with butter. But taste is amazing.
I mixed 325g of water with 325g of Manitoba Casillo (13% protein) and let them to autolyse for an hour. Then I kneaded by hand (Rubaud method) with 65g starter. After 30 minutes of rest I kneaded again by hand with 7.5g salt.
I did 5 coil folds (30 minutes between) after which I had to leave home. The total bulk at room temperature 22-23 deg. C (calculated from the moment I put the starter in) was 8 hours and 30 minutes. When I returned in the evening, I put the pyrex dish in the fridge at 4 degrees Celsius until the next morning (12h) when I divided it into two parts and let it to rest on two baking sheets for an hour until the oven was heated. I baked them on the baking steel at 250 degrees Celsius for 10 minutes with steam and then 20 minutes at 210 degrees Celsius without steam. It is absolutely fascinating to see how the same flour behaves in extreme hydration conditions: low and high. Both full of amazing flavors.
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!
KitchenAid Professional amzn.to/38g9yAQ
Reusable Silicone Stretch Lids: amzn.to/2PESlL7
Hario Kettle: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
Zatoba Bread Lame: amzn.to/3koALob
Bread Lame: amzn.to/2IuUCoF
Pizza Peel: amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
- Claudio Perrando: claudio-perrando.com/
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 1](http://i.ytimg.com/vi/Qs5zdBqLn_8/mqdefault.jpg)
Treat your lover the way this guy treats the 100% hydration dough.
What amazes me is how you did manage to cut the bread without destroying each slice 🙌Impressive job.
Good job. Truly impressive how you master handling a dough like that. One day I will master it too 🤓
I've been thinking. I don't think handling is the "secret key". It's minimal. It seems to me the most complicated to be able to evaluate the fermentation level. Thanks, The Bread Code, many appreciations!
@@BreadbyJoyRideCoffee VERY important key point - appreciated !! :) :) :)
You are a good and humble person
you are a vastly better baker than Mr.Ride, He needs to watch you !
Simply amazing. Will try it soon. Good job. Thanks 4 sharing
amazing!! cant wait to make my own by following your recipe
Maravilloso👏👏👏 cuanta paciencia, cuánto amor y dedicación, salió bárbaro. Muchas gracias x compartir esta nueva técnica para mí🙋🏽♀️🤩🇦🇷
Belo trabalho. Deve ter ficado ótimo.
Holy Hell, this is some next level stuff. Your handling looks professional, the best I’ve seen on TH-cam yet.
Holy cow! THAT. WAS. MAGICAL!
Mouthwatering!🤤
Looks amazing, can’t wait to try it soon.
Hope you enjoy it!
Great video! I will definitely make this.
The flour power is sometimes amazing. Very delicate and so beautiful in the same time!
kind of "flower power" :)Thank you so much Denisa.
I have watched countless YT videos on bread making and you make the most beautiful bread.
Amazing. Today it's baking day,following your directions. Can't wait to see the finish product.
Amazing, I'm delighted with the channel
Amazing, I have to try this way of making bread!
I'm amazed of this process. Trevor is massive inspiration for me too❤
I just watched video by _King Arthur Flour_ making the same recipe and I think he was heavily influenced by your video in his research. Always inspiring to watch your work.
I watched Emmymade's baed on King Arthur haha
Spellbound.. absolutely gorgeous 🤗
Yummy!!! Thank you.
This looks really fun to work with
I salute to your passion. Just looking at the tutorial touches my heart and soul.
Thanks for the great recipe!
The amount of talent here is insane. Bravo.
So lovely well done it is a masterpiece of a loaf of bread thank you very much for sharing God bless you
Thank you so much
Lovely
Thank you!
Amazing! I wish my technique is half as good as yours. Thank you for sharing all the videos, I have learnt a lot from you over the past year during the lock down.
A masterpiece!!!!!!!
Thank you Niki!
Great video!
It’s so refreshing to watch your Breads ..... always enjoying the process and learning. Thanks 😉
Glad you like them!
Amazing, congratulations.
No!!!
They are not a bit dark on the outside!!!
That's how REAL BREAD LOOKS!!
OOOOOH I COULD JUST EAT A WHOLE ONE ONE THOSE LOVELY LOAVES WITH SOME BEST BUTTER!!!
THATS WHATS CALLED HEAVEN ON A PLATE!!!
sick man and so inspiring
Looks amazing. You made this look so easy
Just am baking from yesterday. I used a pizza cutter roller type to separate dough clean cuts . My oven is too hot at 490 / 250 Celsius but I am baking it on a cast iron grill pan for the barbecue a 1 inch thick rectangle . Next one will try around 475 degrees as the cast iron really holds the heat. Thanks for your amazing work and the process.
That is the best bread i’ve ever seen in my life
Wow. It’s basically flour soup in the beginning
Finally a recepe that worked for me! My first airy bread!!! Thank you os much, from Tel Aviv!
Perfect 👋👋👋🌷
Sheeeeeeeeeeeeeit.... I'm coming back for the vibe ALONE!
Epic. This would be the pinnacle of my skill set if I was ever able to make this. Hats off to you.
Thank you!
You should try it. It's not too bad actually. Just make sure you have a scale and the right ingredients. Follow directions just about exactly. May even want a bit higher gluten than regular bread flour. Hardest part is the kneading and attention. It's a really "kneady" recipe hehe
I love you❤️ thank you so much
I have made this twice now and I'm addicted... Really amazing
So inspiring! I have to test this, the hard thing is to find a flour like this. Cred!
Love your recipes. Can you detail the process with the science behind them? Whys and hows, tips and tricks. For example I achieved the similar result of your "Pan De Crystal" with instant yeast but not with my sourdough starter. My sourdough starter doubles in 6-7 hours.
Wooooow 👏👏👏😊😊😊
Amazing bread. Similar to pan de cristal you did once with 106%..
Very cool video. I’m jealous about the skiing... I’m gonna try making this super hydrated bread.
This is the definition of "light & airy"
Beautiful 😍😍 like a fairy bread, so light and delicate and ethereal - thank you 🌻🌼⚘
Glad you like it! Thank you!
I imagine omission of lamination, shaping and scoring (latter because of no proofing in the fridge) have entirely to do with the high level of hydration and dough temperature? I have kept a starter going since the first day of the pandemic lockdown here in the US - from back in 13th of March 2020 and during which time, I have produced many loaves but never higher than 85% hydration! Your 100% both fascinates and makes me fraught with fear 😆. I shall consider giving it a go ☮️
awesome. am learning lots ... i might do a sourdough tomorrow.
Hope you enjoy
thank you!!
Awesome video “Joy” ;)) as always. Today I assisted to all your more than 100% h videos ;)) plus that 64% one , for obvious reasons . Never tried more than 82%. I’ll try in the future, and I’ll tell you later the results. Let’s see if I can get some good flour . Thank you again!
Hey man,
Thanks so much for your videos! You are a legend! What do you feed your starter with? I've noticed that it looks pretty white. Do you use any wholegrain in there or is it just white flour? Could you explain a reason for your choice of flour? The starter always looks amazing by the way with lots of life!
Any chance of making a video with a nice open crumb sourdough focaccia? :)
That is spectacular. Have you ever tried to put in a clay Dutch oven instead? You’ll probably get less burning at those temperatures. Amazing result anyway.
Was always having trouble going high hydration. Now I know the secret. Patience and love. Cheers!!!
What a great vid! Great job on keeping it simple. When you added the starter was it on the young side, couldn’t quite tell.
An old cave structure, so nice. I wondered how it would be if it had been cooked in a cake pan or sth
Nice! Will do a 100% hydration with a white flour this weekend but will try and do a super gentle shaping at the end as well to add some surface tension before putting it into the oven.
It's complicated to give surface tension in the end. I managed to destroy them every time I strained them.
@@BreadbyJoyRideCoffee Great video, great bread.. thank you very much for sharing your experience. it is very valuable for us, when trying to making this ourselves. All videos and bread are amazing!
in a word ...WOW.... trying it today....
i'm now at the 5 hr rest period
made the bread again today using mill river flour - i could see during the process the dough was tooooo hydrated ... the loafs came out so gummy, i can tear a piece of the inside out, put it on my hand, turn it upside down, and it will stick to my hand.... a BIG disappointment
trying one more time... this time i cut the water by 10pct- just added the starter which i fed this morn and has more then doubled- seems a bit easier to work with - we will see
The cell structure is impressive very nice
Enjoy watching this video. Super high resolution pictures t makes my mouth watering looking at the translucent gluten!!
Nu ma mai satur sa privesc minunatiile tale 🥰😍
Beautiful bread. Thanks. I'm about to pop mine into the oven now after watching your video 4 times. :). How can I double or even treble this recipe? I'd love to make a huge bulbous type bread in my Dutch oven using this recipe.
Omg 🎉 I got a rise and looks so good. Can’t wait for them To cool. These deserve the most expensive paper thin Italian salami on top!
Excellent, hope I can have your success.
I like the forest you added in this clip 😄😄😄, maybe It was winter or autume when you recorded it
Missed your videos so muuuch
Best looking bread ever? Unfortunately, do not have the patience for the long process. Power to you!
I love your channel and I always learn so much from you. I've been working on Cristal Bread for a while and still haven't quite nailed it. Tell me, what is your starter like when you use it? How long has it fermented after last feed? What's the make up? What is the starter like at the point you add it to your autolysed flour? Thanks!
Maybe it's the flour you're using? Need higher gluten content??
With such a holey bread, use EVO mixed with balsamic vinegar and salt, to dip the sd bread! yum.
Gorgeous Bread but you have so much more patience than I !
You are nearly dehydrating your dough with the starter :D
:)))
Thanks
Have you ever baked with King Arthur flour? I would be interested to see how far you can go with that brand. the long ferments are so amazing.
👌👍💪
I am making this bread following your recipe, and “I 😮may have bitten off a lot more than I can chew”
👍👍👍
Have you tried flipping the dough directly onto parchment paper? Once its cut (scissors, bench scraper, etc), slide onto another piece of paper wide enough to handle the transfer to oven. Just an idea.
Great video which I have followed and got a good result, only thing is my crust softens as I cools. I’ve tried cooling it in an open oven, any suggestions?
You’re a mad lad for using that much water 😂
Hi
Good for you nice job , having problem in my starter here in Canada ,Ontario temperatures inside home 20 deg Celsius and is not growing or bubbling ,can you advise. Thanks
Great video. I followed each step and managed to develop good gluten (almost not sticky).
When i flipped the vessel where i bulk-fermented the dough, it had stuck to the bottom, which caused the dough to completely deflate. Any tips? Could some oil in the bottom of the vessel before the bulk fermentation be a solution?
Thanks!
He doesn't answer to help anyone ,he only replies when people praise him. Try inflating his ego in the first sentence ,then give it a go.
Great vid. Did you use any oil/greasing of the pyrex dish before all the foldings?
no. you don't need oil
I've only just gotten in to your channel, watching the last two videos, though I've been baking for years. Lately, I've been doing a 66% hydration loaf every week for the past 5 weeks, playing with the process and adding rye flour once (20% rye plus some caraway made for great sandwich bread). Watching these definitely inspires me to play around more with the process. A couple questions:
1. Do you have tips for using home milled flour? Or for milling flour?
2. Are you on the Fresh Loaf?
Thanks for the great content, Kindred Spirit!
Thank you!
1. Yes, I grind at home too. In these breads go smoothly 10-20% freshly ground whole wheat. If you increase the amount, it is good to separate and moisturize the bran. Or grind it. See my last clip with 100% wholemeal flour (even if I didn't use the flour I ground there - I don't have a very strong wheat yet)
2. No. Just read sometimes some posts or ideas from TFL.
Thank you very much for the great video. Could you please share the starter? Thank you.
Lacey to perfection. Wow!!!! wonderful and inspiring when observing your evolution in sourdough bread making.
(Love your elastic sillicon cap.very sustained and 'green'.could you send a link? Tried to get your bench scraper as well. Couldn't. Is the company closed because of the Corona epidemic.? It seems to be located in Romania?)
Thank you so much! I have mine from a romanian website: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html But seems to be from Italy.
@@BreadbyJoyRideCoffee Thank you so much. May i ask about the source of the elastic silicon bowl cover?
local website too :) m.emag.ro/set-6-capace-din-silicon-pentru-vase-fara-capac-extensibile-reutilizabile-albastru-transparent-ga-143/pd/DJYQ5WBBM/?ref_id=557020029
I just got those same silicone covers in target in the states! They're in the kitchen aisle next to the kitchen composters :)
Amazing results! Thanks a lot for the interior view, but (at the end) could you fade out the music and crunch into the bread? Seeing (and hearing) the results of your work can give a better idea of the sturdiness of the crust. Now, if only there were technology available so all of your TH-cam viewers could actually taste and experience each of the wonderful looking breads you feature! I imagine very, very few of your viewers ever experience (and taste) the results you demonstrate with every video. Thanks again for taking us on such a journey! Hopefully one day I'll be inspired to make such wonderful bread (and learn much along the way).
Thank you for your feedback, I will try to convey more through image and sound.
Pro trick: you can watch series on flixzone. I've been using them for watching loads of movies lately.
@Benton Amos definitely, I've been watching on flixzone for months myself :)
Amazing crystal!! Tell me is it regular Sourdough starter of 1:1:1 you used here? I definitely would make it.
Have you ever experimented with using a tangzhong in your breads? This technique can allow you to raise your hydration to 100% or even higher without creating overly sticky dough while maintaining enough structural integrity to form boules, all without requiring any extra ingredients.
Isn't tangzhong cheating though, just for the higher hydration numbers, since lots of the water content evaporates during the preparation of the tangzhong?
@@krste3000 I don't think so. If you're curious, you could always measure how much water you lose by weighing it before and after.
Two years in going to give this a try today. What is the temp of your dough fresh from the fridge and just before you put it in the oven . 👏👏👏👏👏
that dough have more rest time than me on a daily basis, great video though
😍
Amazing bread.
Is it possible to use rye starter for 100% hydration?
can you shape these before putting them in the fridge? or would that change the crumb
I see your passion,so i am.trying hard to do your recepts.not well.but im still trying.will you pls make a wholewheat sourdough with more bigger such as 900 or 1 kg flour for bigger families.i found it nowhere.👍🙏
I am tempted to try your recipe. I wonder why you did not score the dough before baking?
Previous post reply said too soft and doesn’t need it
Lofi Hip Hop Beats to bake, to proof to, hydrate to.
How to make sourdough starter??? Beautiful recipe , subscribed ❤️
See here, thank you: th-cam.com/video/31fcX0HFgIo/w-d-xo.html
Where did you get the song from I love it!