How to Make a 100% Hydration Bread by Hand | No-Knead Recipe

Making a 100% hydration bread has been on my list forever. But I always hesitated because I thought it would be super messy and difficult. But the King Arthur Baking website had an awesome guide on this. So, I adapted the recipe to fit my style and it worked out perfectly.
There is no kneading and that is what makes this extra simple and quite fun to make. The gluten is developed by a series of folds during bulk fermentation. We create tension which helps the dough hold the fermentation gases effective. The water content gives this bread that distinctly bubbly crumb. It is super light and airy with a bubbly crumb.
There is one important piece of equipment required to make this happen - a large solid base to bake it on. I used a baking steel, but a baking stone should work too. A hot surface is required for the dough to jump up as it hits the oven.
This recipe makes two large loaves enough for 4 huge sandwiches. To make more multiply the amount of ingredients and divide the dough into more loaves.
📖 Get the recipe ➡️ www.chainbaker.com/100-hydration
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@adamsnelson4689]

Overnight ferment in fridge is definitely my go to for super high hydration doughs .. makes life super easy & next day makes the dough super easy to work with & easy to form ... plus gives so much extra flavor

[@ChainBaker]

Definitely! I should make a cold bulk fermentation video someday.

[@MichaelStanwyck]

Pain l’Ancienne takes advantage of this. All mixed with ice cold water and cold fermented overnight. It allows starches to convert to sugars before the yeast gets to work. Gets a nutty flavor and really good color as a result

[@aviationchannel6204]

My highest hydration bread was a Pan de Cristal I made last week with 104% hydration. It was a huge success.

[@ChainBaker]

Challenge accepted! ;D

[@cv5369]

@@ChainBaker please post lol

[@aviationchannel6204]

@@ChainBaker I did it with sourdough too

[@alanhirschman1320]

What were your percentages? I did a Pan de Cristal at 100% using sourdough instead of yeast. It didn't develop any gluten strength from the folds, but puffed up well in the oven. How much starter to flour did you use?

[@aviationchannel6204]

@@alanhirschman1320 I used this recipe: kzbin.info/www/bejne/p36nYYuEp8SNos0 The starter was about 20% of the flour weight.

[@willhammers9761]

Hello chainbaker. Tried this in a work beautifully. Thank you. Anybody that wants to know about baking needs to listen to you. Your delivery is perfect. Anybody that jumps around and fakes emotion is not to be trusted. You're a master of your craft

[@ChainBaker]

Thank you 🙏

[@ScottHusseyPhoto]

I made this bread this morning. I used 25% whole wheat flour (13.7% protein) and 75% high protein white flour (12.5% protein). I think I've found my new favorite sandwich bread!

[@ChainBaker]

Awesome! I will try adding some wholewheat flour next time.

[@carolseven3802]

I never get tired or pass up any of your videos. I’ve learned so much and you make it easy. Thank you!

[@ChainBaker]

🤩

[@50sKid]

Beautiful! I can't wait to try this. I've done an 85% white flour dough before.

[@AdolfTyman]

Before I started watching you, everything above 60% was a challenge for hand kneading. But now, I don't do anything that is less than 80. 100% is definitely worth of trying

[@ChainBaker]

It's so easy I could not believe it :)

[@crashmdc]

Can't wait to give this one a try! Looks great!

[@nejlak741]

This is truly a work of art and a labor of love!

[@KennyInVegas]

Very nice of you to take the time and effort to share your baking skills. I truly appreciate it... Thanks so much......... Kenny in Vegas

[@traviskraemer]

Thanks for this video. I made this with my sour dough starter and it is so good. I mixed together 125g of flour and 125g of water with about 15g of my starter (also 100% hydration) and left it out for about 16 hours. I mixed in an additional 250g each of water and flour (plus 8g of salt) and left it autolyze for about 2.5 hours then followed the steps in the video. The flavor is amazing and it is the best bread I've made with the starter. The dough is so soft and easy to work with.

[@ChainBaker]

Awesome! I will try a sourdough version of this too. The flavour will certainly be superior :)

[@RobertaG556]

Thank you!! This recipe is amazing!! I want to bake this weekend!!

[@loveshoonya388]

You have no idea how much I appreciate your teaching, you are providing an incredible service for millions, your instructions are easy, flawless and concise. I hope millions will discover your channel, you are such a blessing in our lives. I bow 🙇🏽‍♀️ to you 🙏🏽

[@ChainBaker]

🙏

[@manuraj4749]

Wonderful demonstration, Charlie!. From your recipe I tried the Babka buns and it turned out to be a huge success. Thanks a ton! Keep more videos coming❣️.

[@ChainBaker]

🙏

[@florencehendrick4781]

Brilliant, thank you, I really like how you explained everything needed at the beginning... very good job. I can't wait to try this...

[@elljayq1304]

Excellent Charlie! Thanks for this video!

[@ChainBaker]

Cheers! :)

[@donboehner6005]

I made this bread with a few modifications. First I made a preferment of 240g of 10% flour that I converted with Vital Wheat Protein and let it sit on the bench for 10 hours. Then mixed 480 with salt 7g instant yeast 3tbs oil and a tbs of sugar in a large bowl, the water was not measured…. I just made it very loose. I mixed the dough by hand, in the bowl. After the dough was mixed well I added the preferment and hand folded the sticky mess together. Using your 20 minute rest and fold method I continued folding in the same bowl. For the cutting and shaping I turned the dough out onto the bench and made four loaves. I baked them in two separate bakes at 440F for 25 minutes. Wasn’t sure what would happen but was pleased with the result- lots of flavor and the vital wheat protein allowed the dough to rise nicely during the bake. Watching your videos has given me courage to try baking bread with some creativity, Fun! Thanks for all the lessons.

[@tagimaucia3654]

Thank you for the recipe and the technique.

[@bozoc2572]

Holy! This looks amazing! Gotta try this one

[@Careless932]

Seeing you doing everything is so easy but I know it is definitely a challenge, but worth to try. Thanks

[@Careless932]

Is it possible that I set the last proof in the fridge and bake it the next morning?

[@pezboy715]

I’ve never made a bread higher than ~75% hydration, but this video outright inspired me to try a 100% hydration bread. Thank you for the inspiration. 😊

[@gustavorlore]

That looks so good!!

[@artycrafty9209]

Oh wow how I loved watching do this! My highest hydration was 85% hopefully after watching you I could achieve this, I love ciabatta so this will be on the list to make as it is almost a ciabatta. Thank you Charlie great video. Ramon.

[@ChainBaker]

You can do it for sure! :)

[@spedracer4U]

Great explanation, and definitely trying this method.

[@suedanperkins562]

I love this bread, it is my new favorite sandwich bread. Thank you.

[@szk45]

Amazing!

[@henrytheturnip]

You deserve way more subscribers, thank you so much for your time doing these, I have learned so much. I am still struggling with time but I will try this one on Saturday and see how it goes. Thank you!

[@ChainBaker]

Thank you so much! Let me know how it turns out :)

[@dw6528]

Totally impressive!!!

[@laquerisma]

Your channel is fun. Learning about dough is so interesting and inspiring.

[@oculwarrior1706]

Another amazing video.

[@marekadamovic7629]

Love watching this while eating tortilla from your tortilla recipe .. thanks for great recipes and guides!!

[@ChainBaker]

Awesome! I wish I had some of those right now 😁

[@americanrebel413]

This looks amazing! Thank you.

[@ChainBaker]

Cheers 🤩

[@chauvoduy9350]

Super cool 🙌

[@godamkeras4144]

I didn't know that Agent 47 can do bakery as well! Respect.

[@ChainBaker]

🔫😎🥖

[@mr.Mikeyboy]

That’s a great vid! I’d like to try that for my focaccia bread!

[@salondeparis101]

Big love from Korea. Incredible videos! You really really inspire me to dive into baking. Thank you and thank you!

[@ChainBaker]

🙏😊

[@jezbraun]

love this, can't wait to try.

[@ChainBaker]

Let me know how it turns out :)

[@PeteFindsObscureStuff]

Definitely one I'll be trying. Thanks Charlie

[@ChainBaker]

Let me know how it goes ;)

[@Abc-we4ry]

Awesome mate😎✌️

[@themaker1000000]

Thank you, I’ll give it a try

[@garytompkins3761]

Thank you for making this channel. I have learned so much, especially with the comparison videos ie: salt/ no salt etc. I wonder if you would revisit baguettes and come up with a sourdough version? Also, popovers? Thanks again, your channel is the best

[@ChainBaker]

Thank you! :) I am planning to get back into sourdough baking sometime soon. Definitely this summer!

[@danm2419]

This video is so great! I recently made a dough that was roughly 100% hydration accidentally because I screwed up the recipe. I tried to work with it to save it, but ultimately I threw it out because I didn't think I'd be able to make it work. I wish I had watched your video first to give me the confidence to keep working with it. Thanks very much for this. I look forward to trying it.

[@mikealvas]

As an asian, we love stretchy high hydration bread so making 100% hydration sweet doughs is very common for me. What would make it easier is using a pizza cutter to cut the dough in two. Dust the cutter wheel well, and slide it with no hesitation. I love using small bread tins with covers to make them rise real high and light. Thank you for this video Mr Chain!

[@ChainBaker]

Which kind of bread do you make with such a dough? I'd be interested to try :)

[@mikealvas]

@@ChainBaker I use the dough for many kinds of bread including sausage rolls, butter rolls ( both of this need to cool the dough down a little first as they are too soft to work with), Pullman loaves in a smaller tin and even doughnuts ( the high hydration makes them so light and stretchy) For my 85% > hydration doughs, I also add ascorbic acid, or vitamin c powder as they are sometimes called to strengthen the gluten network. Without it, it can be sometimes harder to work the sausage rolls/butter rolls as the bread tends to topple on one side which affects its aesthetic look in the final product.

[@ChainBaker]

That is impressive. I can't imagine making a 100% hydration donut! 😲 Perhaps a future project.

[@caphevagato]

Your channel is amazing !

[@ChainBaker]

Thanks 😍

[@etkrol204]

Thanks, man! 💪💪💪

[@henrik2276]

Thank you again for the amazing content. The best thing is that you always explain why you do what you do. Warms a soon-to-be teachers heart! Will definitely support you on Patreon when I'm finished studying 😊

[@ChainBaker]

😍

[@samiraba1]

Have to give this a try!

[@ChainBaker]

Let me know how it turns out :)

[@tonyspeedy2837]

I cannot stop watching Your channel. You are very good!!!

[@ChainBaker]

Thank you! There will be a 100% whole wheat version of this recipe soon ;)

[@terbhang]

Wow I would never have predicted how much gluten formation you achieved in just four folds. I would have lost confidence and thrown a lot of flour in during bulk fermentation, and messed up the possibility of getting that nice open crumb. Thanks for showing so much detail. I will definitely try this recipe!

[@kenmore01]

Cooool! I can't say I'm as anxious to make this as the cheese crackers, but it looks amazing! I'll try it one day. Thanks!

[@ChainBaker]

Oh both are great options ;D

[@gregfrat8949]

successful with a %78!! I really appreciate your videos.

[@anibis485]

Great version of panini! Txs again for all info.

[@cczeroX]

Awesome stuff as always and as someone from a low-protein-flour country, specifying the protein content of the flour is very much appreciated.

[@ChainBaker]

I have a vital wheat gluten scheduled for the 17th of April. May be useful :)

[@Kevin-eg4fb]

Been watching your videos for the past month and I've done a quiet a few loafs and bagels and getting the hang of how to think as a baker thanks to you! Big thanks! Will try doing this recipe but with a pâte fermentée for some added flavour and sourness.

[@ChainBaker]

I'd suggest a poolish since the dough is like a batter it will be easier to mix it in :)

[@Kevin-eg4fb]

@@ChainBaker thanks I'll try that!

[@pritam6903]

I have made a 100% hydration bread with whole wheat flour turned out great 👍

[@footoomsh2]

i have made my own bread for maybe 15 years and it's for ever a learning experience - i thoroughly enjoy your channel, you keep it simple and factual. been subscribed for some time. this one though provoked a comment from me hahahaha i need to try this next time i'm in the kitchen. Thanks

[@ChainBaker]

Cheers ! :)) Let me know how it turns out!

[@juliennapoli]

I've tried a very high level of hydration following your advices. Ok it works but the result is not satisfying to my taste. I'm glad you've tested it, I'm glad I've tried, I think we'll all find the hydration level we're comfortable with.

[@Jeepy2-LoveToBake]

Baked again this morning, using an "Artisan Bread" flour - wow, I am impressed. The dough structure was much improved during the various folding methods. The loaves proofed and baked beautifully - BUBBLES everywhere!! I think I will use this flour for ChainBaker's upcoming "bread loaf" type recipes!! Photo has been posted.

[@jacquelineriach2654]

Hi Charlie I made this today with a 20% poolish and it is delicious! I couldn’t believe how soft the crumb is. I was full of trepidation because I’m not as dexterous as you and it wasn’t as puffy as yours, but I’m delighted with it and I’ll make it again. Thanks for a brilliant recipe.

[@ChainBaker]

Awesome! 🤩

[@armandoalmada2969]

Charlie. Do you think the poolish had anything to do with the oven spring she had? I ask because I want to make this this weekend with a poolish. Any tips on making this with a poolish?

[@roxiviski9860]

Of corse i will try it!

[@curryshake]

Thank you, thank you, thank you for sharing this recipe. I wouldn't say my husband and I compete in the kitchen, but his bread is amazing while mine has been... terrible. I stopped even trying. But I gave this bread a go a few weeks ago and it came out perfectly. We love it so much that I've made it twice again since then, and plan to have it over the holidays with our family along with some sardines we've ordered from Portugal. I love your channel and am now excited about baking bread because I know I can do it, thanks to your helpful videos and instructions!

[@ChainBaker]

That is great to hear! Happy baking 😎

[@shmarol]

I am very new to baking and don't know what I'm doing half the time - but I am going to try this recipe real soon. Thank you for your videos.

[@shmarol]

I just got done making this and it turned out PERFECTLY!!! The crumb was huge, bread soft, and browned & crispy outside. Amazing! I cut the recipe in half, used active dry yeast instead of rapid, and did everything else you said (including adding the salt w/the yeast of which I was terrified). Thank you so much! I can't believe this worked for me, a novice/home baker!!

[@ChainBaker]

That is great! I'm so glad it was a success :) on to many more great loaves 👍

[@not_decaf]

Not only do i learn so much about bread from this channel, but this channel also features the biggest cuban chain bracelet iv ever seen

[@ChainBaker]

😄

[@would_have..]

good recipe~~

[@jalalaudi1742]

This guy's gonna be big on youtube one day

[@ChainBaker]

I can only dream 😂

[@jalalaudi1742]

@@ChainBaker it will come true mate 🙏🙏

[@TheVexinator]

Before i started watching your channel, I made Adam Ragusea's autolysing bread/pizza recipe. As written, it's a 100% hydration dough (although many comments online say that must be a typo.) KZbin recommended your channel to me when I was learning how to kneed/fold high hydration doughs. It's pretty messy to work with, but not particularly difficult.. and the result is amazing. Tasty and moist, big open crumbs, just like you mention, it strongly reminded me of ciabatta.

[@ChainBaker]

Oh yes that little bit of mess can produce wonderful results :)

[@roballan4661]

Might try this one this weekend - I think my local baker has been using this recipe and selling it as a ciabatta - keen to see how it turns out!

[@oxigenarian9763]

85% Ciabatta - NOW I know how to handle high hydration bread! Will try this

[@philip6502]

Baked this today Charlie (1/5/23). Came out very good. 👍

[@ChainBaker]

Saw it on Flickr. It looked amazing! I need to work on mine 😅

[@Rye_d_baker]

Now i have an encouragement to try the 100% hydration dough.

[@dirkvader6096]

I just found your channel a few days ago and love the comparisons and tests. My everyday family bread is no-knead 85% hydration and low yeast (about 1.4% fresh yeast). It is optimised for maximum taste-to-effort ratio. I don't fold at all and just leave it for 4-8 hours (about 4 hours for pure wheat, about 8 hours for rye+fruits or walnuts mix). I then transfer to a dutch oven/cast iron pot with a lid and leave it for another 1-2 hours. Then it goes into the oven (starting cold which works fine thanks to the lid). It is by far the best tasting, least effort variant I've tested and I think it is thanks to the high hydration and low yeast/long fermentation. I'd love to see some testing on how yeast content and fermentation length affects texture with no/minimal/optimal folding/kneading.

[@ChainBaker]

That sounds like a great recipe! I have been meaning to try something super hands off like that !:) will definitely make a video on it in the future. Cheers!

[@Jeepy2-LoveToBake]

I have to give this one a try - I have been waiting for this recipe since you posted the teaser in the Community section. Thanks again for sharing the recipe.

[@ChainBaker]

You'll love this one. It is so simple and rewarding :)

[@Jeepy2-LoveToBake]

@@ChainBaker And I have the same baking tray!! 😉

[@Jeepy2-LoveToBake]

@@ChainBaker Started on this at lunch - very wet and "batter-like" dough, yet it did tighten up during the folds. YOu know the part about flipping the pan "without hesitation", we, I did not hesitate, but I also added a bit of gusto to my flip and literally showered my blue shirt with white flour 😆 The final proof took a bit longer, but it baked up nicely and makes a great loaf of bread - crispy crust, bubbly interior, nice chew - enjoying it now with some triple cream Brie. Thanks for sharing!! Photo has been posted.

[@BobbyFiermonti]

@@ChainBaker I made a batch recipe and ran out of flour. The recipe calls for 10 cups of flour to 5 cups of water and I ran out of flour at around 7.5 cups. Can anyone help me figure out the hydration I ended up with???!

[@georgihristov933]

It's quite nice to see a more realistic recipe for very high hydration. Most that do this are Americans with special flour. Although with time I've found whole wheat that I could KNEAD at 100% and really strong white flour that was less soupy than yours was. Nice video though. Reminds me of ciabatta.

[@benevbright]

such a nice channel naming.

[@14lou]

Worked a treat for me. Now my favourite bread next to my sourdoughs

[@LocrianDorian]

I usually do 65-70% and believe me, if you don't know about autolysis, even that hydration is a complete nightmare. I only learned about autolysis recently and nowadays 70% is a complete breeze. I haven't tried anything above 70% yet but I'm thinking next time I will do 80%. 100% is a bit too messy with all the trays needed :)

[@matthiasdenhamer3925]

Nice video! Can''t wait for the vital wheat gluten experiment/eplainer.

[@ChainBaker]

That one is coming on the 17th of April :)

[@Poundy]

the resulting bread looks lovely - the colour however had me looking, it looks almost like a wholemeal loaf!

[@BobbyHill26]

I’m fairly new to baking but have followed your videos quite a few times and the family has always loved it and I’ve even done quite a few modifications to your recipes with the principals you teach and have made some really good breads. I think this is the first time I’ve ran into issues though hahaaha. I’ve already done 4 folds and it is still looking like batter, but I’m tired so it’s getting thrown it in the fridge for the night and I’ll see what I can do to save it tomorrow. Maybe I’m just trying to shift the blame, but I wonder if the bulk flour I buy isn’t really the King Arthur bread flour that it claims to be, because I always seem to have less gluten development than you do, but this is the first time where it’s caused problems. Well, I’ll give an update tomorrow on how it turns out. Thanks for all the education and recipes, you are putting out some of the best videos on this site

[@ChainBaker]

Definitely could be because the flour is weaker. Try getting a small bag of the same flour and try and compare it to the one you have now. Hope the bread turns out 🤞😁

[@Maplecook]

Back here for it, Bread Sensei!! =)

[@ChainBaker]

🥷

[@1stinfamous]

I think it came out great thank u for that mate ;)

[@ChainBaker]

🙏😊

[@AnthonyLeighDunstan]

I think the highest was one of yours... might have been the beer rye but not certain. Twas pretty wet. I love this. I'm always looking for alternatives to the standard sandwich loaf. With this one, it'll stay fresher for longer due to the crust! Nice one man! And I like the low maintenance no-knead approach. Will have to get a hold of something to bake it on though - hard when you're travelling...

[@ChainBaker]

Use a regular tray and non-stick paper. Flip the loaf half-way through the bake to get the bottom :)

[@IanLatham]

Looks awesome. Will definitely try this. Highest hydration loaf I've made was around 80% but that was accidental and a result of bad maths lol. I was wondering why it was so loose but the bread was great if a little wonky at the end.

[@rightmay1974]

I never dare to try it without a bread pan 😋

[@getsidgo]

I make a peasant bread that is 88% hydration with the poolish method (learnt from you) it results in this amazingly delicious bread that toasts really well. I have always struggled with handling the high hydration though. I will use what you've shown here though, looks useful. Thank you for your great videos - Sid.

[@ChainBaker]

88% is pretty high! :) I never really go over 75% for a loaf. Of course if there is a lot of wholegrain flour and seeds, then that can be pushed way higher.

[@svetlanabraham]

Shalom ChainBaker! I can watch you making the bread over and over! Thank you! I want to try this recipe with the Poolish, but dont know how much Poolish i would need and ,may be ,the recipe of the Poolish for this particular bread recipe, probably, the proportions.

[@ChainBaker]

You could preferment 50g of the total flour. Make the poolish with 50g flour, 50g water, and 0.1g yeast. Ferment for 10 - 12 hours and add it to the dough. Just remember to deduct the flour and water of the poolish from the main recipe.

[@jayhom5385]

I was thinking of higher hydration bread for some sandwiches. This looks interesting. In general I'm for lower because I like toast, especially peanut butter toast.

[@ChainBaker]

This one makes awesome sandwiches. But you won't be spreading any fillings that's for sure 😁

[@4.0.4]

That looks like such a good sandwich bread! All the little air pockets would provide a good grip for the toppings.

[@IronsideGER]

Try this recipe with a 48 hours Poolish pre-dough, you will love it even more 👍 @ChainBaker I like your calm way of explaining complex things in an easy-to-understand manner.

[@user-xl4zr1xw1o]

Thanks

[@CharlesMartel-oh6dd]

I made this twice using King Arthur Bread Flour. 12.7 Protein. Both times it came out flawless. Then I ran out of King Arthur and they only had Gold Medal Bread Flour at the store as they were out of KA. First time using Gold Medal was a fail. Way to loose even after 4 coil folds. Gold Medal does not list the Protein content so I figured it was much lower. Tried again with the GM using 10% less water. Still way to soggy with 10% less water. Crazy. Couldn't lift the loafs to pan without it just falling apart. For those in the US who have tried this with GM, did you have the same problem? I got my KA back so I'll try again. Thanks Chainbaker for a great recipe....when it works.

[@ChainBaker]

Must be quite weak! Hopefully it all works from now 😎

[@CharlesMartel-oh6dd]

@@ChainBaker Dude, you rock!

[@keithmoore5606]

I made these the other day, and they were delicious, so light and fluffy! I had a go yesterday with 100% Whole Wheat, and they are really good as well. Whole Wheat can take quite a bit more water though, so my next attempt will be 110%

[@keithmoore2]

Just tried it, 110% hydration for 100% whole wheat - works a treat!

[@davekillen1581]

I made 90% with sour Rye starter and let it rise for 12 hours fold the dough 6 times and baked at 450 on a cookie pan worked out good a lot of prep I bake bread every week we like oat bread 4 to 1 oars to the floor makes a nice all-purpose bread

[@drananth]

I always thought that the baker's percentage was gospel in bread making. Due to my limited time to bake, I could not afford to experiment with ingredients and loss of time. With baker's percentage, I went as far as combining my flours 1:1 - fresh ground whole wheat flour + high protein flour. Sometimes it's 100% whole wheat flour. But the water percentage has always been 55%. But now I know better, will definitely try this.

[@AJAA2916]

I'm gonna try this rightaway, you made it seems too easy! Thanks Charlie

[@ChainBaker]

Have fun! :))

[@AJAA2916]

@@ChainBaker can I halve the recipe? so I only make one bread

[@ChainBaker]

It's where is always is in the link below the video. Just halve the ingredients 👍

[@AJAA2916]

@@ChainBaker uh oh, it looks like I can't access the page Charlie, the other recipe is fine though

[@ChainBaker]

Not sure what happened. A couple people have mentioned this. I'll fix it as soon as. Check back a bit later :)

[@daos3300]

did an 82% hydration today using a poolish. let it ferment a little too long, dough was less firm than it should have been and didn't jump up as much in the oven. but looked good and still tasty!

[@ba-dy9xt]

Tried it and it came out well! The dough wasn't that liquidy as I used sprouted whole wheat flour.. But it was fun nevertheless! Yummy too!

[@roballan4661]

Hi Charlie - back again finally with some 13.5% flour from an Asian goods store. The gluten development was markedly better this time round and pretty much matched what you show in the video. I'd like a little better oven spring - my oven struggles to recover temp when I load the loaf onto the pizza stone and add boiling water to the steamer pot = but we are now in the right ballpark. I think the flour from the asian store was good - but very 'plain' flavour but I have also found some vital wheat gluten so will try that with a better bread flour! All in all I've learnt HEAPS and have some nice bread to eat - THANKS!!!!!

[@ChainBaker]

Awesome! I'm happy that you've found a solution :))

[@laniakea4817]

Trying to cheat a bit with a bread baking machine☺️ This thing always save me plenty of time and tons of mess in kitchen.