how to make 100% hydration sourdough bread

This is a 100% hydration sourdough bread.
#highhydration #sourdough
Please turn on your subtitles.
1st Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
260 grams Water
10 grams Olive Oil
54 grams Sourdough Starter / Levain
5 grams Salt
Method:
1.)Fermentolyse (without salt) for 30 minutes
2.) Add the salt and mix for few minutes and rest for 5 minutes
3.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
4.) Perform a Coil Fold on a square container:
5x Coil Fold and the last Coil Fold rested for 1 hour
5.) Bulk Fermentation is completed in 5 hour and 40 minutes
6.) Shape and place it into the banneton
7.) Place into the fridge ( cold retard for 24 hours)
8.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.
2nd Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
270 grams Water
54 grams Sourdough Starter / Levain
5 grams Salt
Method:
1.)Fermentolyse (without salt) for 30 minutes
2.) Add the salt and mix for few minutes and rest for 5 minutes
3.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
4.) Perform a Coil Fold on a square container:
4x Coil Fold and the last Coil Fold rested for more than 1 hour
5.) Bulk Fermentation is completed in 6 hours
6.) Shape and place it into the banneton
7.) Place into the fridge ( cold retard for 10 hours)
8.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.
3rd Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
270 grams Water
54 grams Sourdough Starter / Levain
5 grams Salt
Method:
1.)Autolyse for 45 minutes
2.) Add the levain, mix and rest for 30 minutes
3.) Add the salt and mix for few minutes and rest for 5 minutes
4.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
5.) Perform a Coil Fold on a square container:
6x Coil Fold and the last Coil Fold rested for 50 minutes
6.) Bulk Fermentation is completed in 6 hours
7.) Shape and place it into the banneton
8.) Place into the fridge ( cold retard for 17 hours)
9.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.
Music♪
Epidemic Sound:
We Carry On - Yonder Dale
No Good Byes - Amarath Cove
Distant Shores - Amarath Cove
Illuminations - David Celeste
Reach Out Your Hand - David Celeste
Eternal Favour - Dream Cave
Please don't forget to like and subscribe to my channel 😊
Thank you
Lori❤

[@fariborzbarman9376]

Very nice bread & persistence to make it work. In my experience I have found really good results for high hydration (~80%) with autolyze overnight (8 hours). Then add starter , rest and followed by salt etc. My dough is 75% bread flour & 25% whole wheat, all King Arthur. Best of luck to you.

[@loripie]

Thank you Sir! Autolyse overnight? wow! I've never tried overnight autolyse, this might be my next project. I still have few bags of King Arthur bread flour and gifted with an Organic Whole Wheat (King Arthur) hopefully I will have more time to make sourdough bread soon. Appreciate you Sir.

[@barrychambers4047]

@@loripie I think your Central Milling flour is probably superior.

[@loripie]

@@barrychambers4047 it is I love them, but I will try to work on other brand of flour :)

[@claudia272]

I really enjoyed this video👌🏻🩷I’m saving it to my playlists so I can make and try out all 3 doughs and to reference back to it. My favorite was the last one👍🏻🫶🏻🩷thank you 🙏🏻

[@loripie]

thank you Claudia 😊♥️

[@Vikiwastestime]

YAY!! Thanks for sharing your journey with all of us. Lovely lacy crumb.

[@loripie]

thank you ;)

[@danhober150]

amazing. thank you. I have been doing 80% but I mistakenly made a 95% batch and I thought I ruined it. I watched this and I know I have a chance of saving this loaf. Thank you - beautiful work.

[@loripie]

thank you po!

[@foxfire1112]

How'd it go

[@kebabfoto]

I wanna try this, progressing in sourdough baking is one of the most satisfying feelings I've ever encountered

[@loripie]

that's correct..go do it.. I wish you the best on your sourdough journey :)

[@lindagordon2955]

I totally agree. I have never been so smitten with something the world has to offer. I can't wait to try this. I mill my own wheat and use 100% whole grains. Wow! This is going to be great.

[@pani_puri25]

the only thing i want to say is its a pure work of art and expertise... it is beautiful !!!

[@loripie]

good morning! thank you for watching this video. I appreciate you ❤️

[@pani_puri25]

@@loripie can you please share your sourdough starter recipe?? Please please please

[@loripie]

@@pani_puri25 my starter is made with organic artisan bread flour and a little of dark rye flour

[@playf1197]

Wow!!! That's amazing everything is in the description, great video no unneeded commentary!!! Than you!!!!

[@loripie]

I appreciate you!

[@barrychambers4047]

Really nice! Bravo! Especially that 3rd one. If I could please make a suggestion, try using a little less flour on the table. I think it will help when you stitch it all together. Everything else looks spot on!

[@loripie]

thank you Barry! It's just my table top :) it's not that smooth that is why I'm using a lot of flour, I will to look for another wood or maybe some steel sheet

[@EspenAndreassen77]

Awesome 🎉 I’ll try the first method this upcoming weekend☺️ Thanks for sharing 😊

[@loripie]

thank you!

[@travelanywhereintheworld]

I am super new in my mission to learn making my own sourdough bread 🥖 i just subscribed to you ❤

[@loripie]

good morning:) welcome to the world of sourdough, I hope you'll enjoy, and thank you so much. have a lovely day ❤️

[@scalidakisirini3274]

je vous remercie beaucoup! bravo encore!

[@loripie]

merci! je t'apprécie

[@CrystalAnatta]

You did great, Lori! Congrats! ❤️👍 Wonderful loaves you have made.

[@loripie]

Thank you Crystal!

[@brakus041286]

Very nice, good job... I have one sugestion, maybe try lifting the dutch oven one or two levels higher in the oven, it seams that your oven kinda burns hotter on the bottom... keep it up!

[@loripie]

Thank you! and I will :)

[@gaianeg7927]

No words!

[@loripie]

I appreciate you.

[@lberry1391]

Beautiful bread for me, all of them.... Share more ya!

[@loripie]

Thank you!

[@markyork1]

I have my first loaf of your recipe in the fridge right now! Will be back with results, very nervous as it's my first time with a banneton

[@loripie]

Best of luck Mark! you can do it ;)

[@Whicheverworks]

Thanks a lot. Inspired 😃 and will try my first go tomorrow 😇

[@loripie]

thank you.

[@user-sb1tn5wd1o]

Very nice try, i have not yet tried 100/100 hydration 😅, i will some day. I am trying nowadays deferent filings to my bread. Wish you all the best!

[@loripie]

thank you 😊

[@marcarbory6042]

I did this a few weeks back, just to see what would happen. I used the skim off from my starter and mixed equal parts flour and water. Half was used for a bun loaf, the other for pizza dough. Start to finish 2 hours. I actually made a stunning 12" pizza. Thin crispy bottom, puffy and crispy outer ring with a soft very open crumb. Wasn't much impressed with my bun loaf, probably because I hadn't let it rise enough, but it had a similar texture as shown in the Vid. I'll defiantly make the pizza dough again, but I prefer my loaf bread as a lower hydrated bread, closer to a yeasted texture.

[@loripie]

2 hours start to finish dough wasn't too bad. That's what I always do whenever I prepare pizza dough at home, I don't even watch the time, usually mixed the dough while preparing dinner and then I let it rest for a while and then put the dough in the fridge 2-3 days, it gives very good flavor. Now I miss my lower hydrated bread, especially Filipino bread. Appreciate you Marc for your comment;)

[@marcarbory6042]

@@loripie I normally make a batch overnight Saturday, bake Sunday pm. I take it to work for my dinner. Try; 50% white, 25% malted grain, 25% rolled oats, by weight and a good hand full of raisons. I do a little bit of stretching, then leave til morning The oats seem to dry and lighten the crumb some what, so it's more like a yeasted bread. I get a rise to within around 10% of a yeasted loaf. I don't realy like the pure sour dough, but that pizza base.......

[@loripie]

@@marcarbory6042 Noted on 50% white, 25% malted grain, 25% rolled oats, by weight and a good hand full of raisons. One of these days I'll try them. I never tried making bread with rolled oats but I have a bag of oat flour that's never been used lol, I love making sourdough but maybe it's time to make some yeasted bread again soon :)

[@shoelesshipster]

did you add oil in the beginning? I’m confused because I’m new to sourdough and I’ve never heard of adding oil. I’ve been making 80% hydration, and I love it! i just want to push the hydration higher and higher! 😂 100% is amazing!

[@loripie]

good morning! yes I did, it makes the loaf a little softer. just like how we add butter to make brioche loaf, or olive oil when we make pizza dough, you can for sure add any nuetral oil in your sourdough if want to and welcome to the world of sourdough 😊 Just practice, you can also achieve your best loaf. Have a good day ♥️

[@siuchorli5874]

Very good try , 100%water mix, good job Believe in yourself n prepare to work hard, I like your background music.

[@loripie]

thank you.

[@JackTheAwesomeKnot]

Absolutely Amazing!!!! You did an amazing job!

[@loripie]

Thank you so much!!

[@weberabramo]

Beautiful. Amazing work of art

[@loripie]

Thank you! 😊

[@scalidakisirini3274]

Hello, What ash content does Electra Light flour (Central Milling) have: T55, T65?..Thanks for this interesting video!

[@loripie]

hi! it's T55. thanks a lot!

[@Bubaloo1977]

Ayyyyyy i like that holes in 2nd method 😍,flour u use is how much % protein? Greetings from Croatia!💚

[@loripie]

thank you 😊, the ABC flour that I'm using it's 11.5% and the Electra flour is 13% protein. I'm glad you enjoy the video 💚

[@scalidakisirini3274]

Bonjour, La farine Electra Light (Central Milling) correspond ç quel taux de cendres: T55, T65?..Merci pour cette ineressante vidéo!

[@loripie]

hi! as per Electra Light product specification Ash / 0.55%. closely T55. Merci!

[@jonnywhite952]

What a triumph!

[@loripie]

thank you 😊

[@elenikivranoglou2056]

You should show us the scoring after the fridge before baking

[@loripie]

I thought about it, but I sampled 3 dough, the video would take too long if I had to include the scoring, I just did a simple slash for all three.

[@elenikivranoglou2056]

@@loripie Does a really high hydration dough hold shape after the fridge,I just wanted to see how it looks like right after out of the banetton.

[@loripie]

@@elenikivranoglou2056 if you watch the video esp on last dough 10:58 - 11:01 its a little flat on side. But as long as you gave enough enough folds and you ferment your dough, (enough time) the dough will bloom when you bake.

[@garylester8621]

Like they say "third times a charm"

[@loripie]

thank you 😊

[@NicolasEjzenberg]

Great work !

[@loripie]

Thank you :)

[@villumskriver2156]

Can you please write how many grams you use of everything. I can't really see it in the video. And how long do tou let the dough rest in between the coil folds?. Also i loved how yours turned out in the first attempt even tough it had that big bouble.

[@villumskriver2156]

Sorry what did you mean with 6 hours of bulk fermentation?

[@loripie]

hello there, kindly check in the description box, all the ingredients and method are written down. thank you for watching the video. ❤️

[@loripie]

the 6 hours of bulk fermentation is the total hours from the start we added our sourdough starter and mix with the flour until we shape the dough and place it inside the fridge. It's the same thing as proofing time. Note that your bulk fermentation will be base on how long or how short your sourdough starter works.

[@villumskriver2156]

Thank you so much!

[@williem1710]

Why do most of the recipe books not deal with using increased hydration? They keep the dough very dry & tight. That said I think you can go too far with hydration & end up with a loaf of air.

[@loripie]

lower hydration is easy for everyone. thank you for watching :)

[@funkblack]

For me it's unreal how other people's dough does not stick to the proofing basked cloth. I don't have a linen cloth so I used a cotton kitchen towel that I flowered A Lot and still I ruin my finished product. Is the linen so important?

[@loripie]

linen it's not necessary, if you can find rice flour, mix it with regular flour, sprinkle it (generously) into your basket cloth, or into the banneton without the linen

[@desiremathis5457]

Spray your bare banneton with water and sprinkle rice flour on it, knocking it around until all surfaces and cracks of the banneton are coated and then allow to dry completely. After you shape your loaf, sprinkle rice flour on the top and a little into the banneton and then place shaped loaf into banneton. It comes right out every time.

[@kimberleydaytonac7923]

Just use brown rice flour which can also be used on top of your bread

[@cuteboy4420]

Your bulk ferment timing could also be a bit off. The dough should easily release from the bowl with very little coaxing.

[@Chilifluesterer]

Ein Kunstwerk.

[@loripie]

Danke schön

[@Chilifluesterer]

Ich arbeite noch daran es perfekt hinzubekommen. Ich bin zuversichtlich.

[@loripie]

@@Chilifluesterer Ich wünsche Ihnen alles Gute. Ich weiß, dass du es schaffen kannst.

[@wndryrs]

How are you able to not have it stick to your hands when folding it? Also, do you put the starter in unfed or do you feel it first?

[@loripie]

I wet my hands while folding the dough. I feed it first and when it reaches it's peak, that's the time i'll use it.

[@evelyngrunstein7025]

Can I do this with spelt flour?

[@loripie]

I don't recommend making 100% hydration with spelt flour. The flour spreads too fast.

[@MartabakGurih]

My dough is very sticky and it stick to the bowl so i can't knead it. Do you have any tips to make it doesn't stick to the bowl? And do i need oil important to make 100% hydration dough?

[@loripie]

hi there! make sure you add and mix the salt good enough with the dough, it's normal in the beginning the dough will stick to bowl while mixing, just scrape the bowl, and let it rest for a while, and mix it again. Don't forget to wet your hands too while mixing it will help. The oil it's not important.

[@MartabakGurih]

@@loripie thanks

[@loripie]

@@MartabakGurih no problem 😉

[@rainerrain9689]

Method 1 . Does the Bulk Fermentation for 5 hour and 40 minutes come after all the 5x coil folds and is each coil fold a hour ? Thanks.?

[@loripie]

I did 5x coil folds within that 5 hours 40 minutes bulk time. early stages of coil fold I did it in less than an hour, as long as the dough spreads out give it a fold.

[@rainerrain9689]

@@loripie OK thanks and Happy New Year .

[@loripie]

@@rainerrain9689 no problem! Happy New Year ; :)

[@bzdzgwa]

What's the temperature of cold fermentation?

[@loripie]

hello, my fridge is set to coldest, I don't really measure how cold my dough was.

[@Bright-It]

Why did you let it burn?

[@loripie]

Because I want the bread to bloom and get the beautiful open crumbs/holes, since it's on 100% hydration

[@Bright-It]

@@loripie Will placing baking pan on little lower oven shelf result golden medium brown crust?

[@loripie]

@@Bright-It yes you can, as long as your oven doesn't have heating element on the bottom, or other option, you can lower down your baking temperature

[@burnertrump875]

That's cool, but is this bread useful for anything other than for social media and photos? What do you do with an open crumb that large?

[@loripie]

I don't really post pictures on other platforms other than KZbin, I share loaf with my family, my husband loves grilled cheese, the open crumb to me is an achievement.

[@user-ru8pp8qw6o]

Why my dough always sticks to the Banneton???😢

[@loripie]

Sprinkle enough rice flour into the banneton

[@user-ru8pp8qw6o]

@@loripie I'll try, thank you

[@grazynaklimowicz7105]

Dziurawy chleb? Po co?

[@loripie]

Bread that's about to leak? What for? Answer: I just want to see how a dough bloom in oven, and I find it interesting.

[@neivnot]

could you let me know the size of your banneton?

[@loripie]

10" oval banneton :)

[@nadianazarova3756]

Why do you put yearst?

[@loripie]

what do you mean yearst?

[@junkgirltoo5005]

Words please. Thank you.

[@loripie]

Please turn on the subtitles.

[@mijail7041959]

Only you understood what you did 😒

[@loripie]

Miquel I figured out making this bread all by myself, I'm not sure if you can find free guide online how to make sourdough bread that they will do spoon feeding to ya, (unless you'll pay few bucks) just like you, I went here on youtube to watch videos, a lot of videos, but what help me was "you gotta understand the whole process on your own" so please don't be upset if this video didn't help you.

[@shoelesshipster]

I think anyone who bakes sourdough can understand. knowing her measurements isn’t important because we know the flour to water ratio and can achieve those proportions with a scale. The most important information is just watching her method. Once you master a basic sourdough technique, you can watch a video like this, understand exactly what’s going on, and gain tips from it. ❤

[@breadoflifeministries01]

You give no mesurements and quantities, so how are we suppose to try this

[@loripie]

I wrote the measurements on the description section Sir, kindly check them when you get the chance. Thank you.

[@breadoflifeministries01]

I got it thanks, will let you know how mine turns out