Airy Bread! High Hydration Sourdough Bread. 100% Hydration Bread

High Hydration Breads are very popular because the crumb is very open and airy, that makes the bread extra soft while keeping a very crunchy crust, the perfect combination to any good bread I A Knead to Bake
Get the full recipe on my website:
ww.akneadtobake.com/post/100-hydration-sourdough-bread
Ingredients
500 grams (3 cups + 2 tbsp) Bread Flour
500 grams (2 cups + 1 tbsp) Water
100 grams (⅓ cup) Sourdough Starter
10 grams (2 tsp) Salt
Website:
www.akneadtobake.com
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Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Lodge Deep Camp Dutch Oven 8 Quart amzn.to/3hoyQlG
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking Sheet amzn.to/33ovCnI
Bread Lame amzn.to/3fbO3UH
Half Sheet Lid amzn.to/33vTBUd
CHEFMADE Loaf Pan with Lid amzn.to/2Kq4lKp
Kitchen Aid Electric Mixer amzn.to/349H2gl
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe
Pizza Peel amzn.to/33Ahc3S
Bakers Dough Couche amzn.to/2NdBhaW
Pasta Machine Marcato Atlas 150 amzn.to/2TKVB6I
Ravioli Tablet Marcato Atlas amzn.to/3d6Zlaw
Potato Ricer amzn.to/3qKSCtf
Music:
Pray by Anno Domini Beats KZbin Audio Library

[@tewtravelers9586]

This looks dangerously delicious! Thanks for sharing.

[@AKneadtoBake]

It is! Enjoy!!!

[@MikeR65]

You make that look so simple.

[@AKneadtoBake]

It is, enjoy!

[@denysehuezo4364]

these r soo good! thanks!! I love your recipes!

[@AKneadtoBake]

Thank you!

[@tierneyclark3742]

They turned out great!!

[@AKneadtoBake]

Enjoy!

[@alfontana6242]

Nice video. No need to score the bread as well. Looks like this bread would make a nice sandwich or to place your hamburger on.

[@AKneadtoBake]

It made a great Sandwich and a great avocado toast

[@samjesseau1693]

Can I bake these in loaf pans?

[@AKneadtoBake]

Yes

[@user-py4pd7ix8b]

If you use a pizza stone, do you preheat the stone?

[@AKneadtoBake]

Yes

[@user-py4pd7ix8b]

I appreciate your response!

[@breadoflifeministries01]

Well done

[@AKneadtoBake]

Enjoy!

[@jiberri]

Hi! Would you please give me your opinion on this... I placed bulk fermentation dough in fridge last night before it was done fermenting just so I could get some sleep and not risk overfermenting it by leaving it out. Now this morning I have removed it from fridge to continue fermenting. When ready to shape, should I let it proof on counter or place back in fridge to have a cold loaf to place in oven?

[@AKneadtoBake]

Let it proof on the counter

[@jiberri]

@@AKneadtoBake I did that. But when I turned it out of Banneton on to parchment paper to place in Dutch oven, it spread somewhat. I had a hard time scoring it. It was only my 4th attempt and actually probably was best so far. But I did not get oven spring. Thanks for your reply and any other advice you may have.

[@kimwhite97]

so my husband is freaking out that I'm putting ice on bottom of stove - he thinks it could hurt our oven :)

[@AKneadtoBake]

You can also put a cast iron pan or another pan on the bottom of the oven and do the same so he doesn’t freak out, I do that too sometimes

[@kurtak9452]

Throwing ice into my 500 degree Vining oven caused the porcelain coating to crack off.....NOT a good idea. Maybe in a metal pan on the bottom shelf but not onto the oven floor.