Sourdough bread Hydration Experiment l 70% vs 80%

[@rogerplank8209]

I am a 78-year-old retired man who has been baking bread for only 9 years with only the last four or five of those being sourdough baking. I still feel most comfortable with a lower hydration bread recipe, especially when scoring the loaf.

[@littlemoresalt]

Me too most of the times specially with store bought flour which is not that strong keep baking sir my pleasure to have your comment ✌🏼🙏

[@pasticciaconvale]

È troppo bello vedere queste differenze di lievitazione!! Ed è bello anche leggere le risposte complete che dai!! 🥰👏🏼👏🏼

[@littlemoresalt]

grazie mille, sono felice che ti piaccia

[@Mr0108288]

Спасибо 😉 🎉

[@littlemoresalt]

You are welcome 🙏

[@tanyas3109]

Thank you very much for the recipe and for the beautiful bread presentation!!! I started to bake (try to bake 😂) sourdough bread about 6 months ago. And it’s not easy as it seems to be. First of all, I didn’t have strong protein flour. I bought expensive flours, banneton baskets different sizes and shapes and all other stuff for baking sourdough to achieve my goal. The other thing, I can’t use cast iron because of its heaviness, but I found glass bakeware that is a little bit lighter than cast iron. And my oven has top heating element, no bottom heating at all, and my bread always a little bit burnt on top. I have a big wooden board to work with sourdough and it hard to work with higher hydration dough. Does it matter? Or it should be stone or something else? I dream of thin crust bread. And honestly I admire how can you make 80% or even 100% !!!!! Hydration, while I struggle even with 70% hydration😂. Any ideas what I need to change?

[@littlemoresalt]

Watch this one nothing wrong with lower hydration Anyone Can Make Sourdough Bread l Simplified Recipe kzbin.info/www/bejne/j6mpmGuOdr1gjq8

[@littlemoresalt]

And this one Sourdough bread Troubleshooting beginner Mistakes kzbin.info/www/bejne/fX22m3WYfsiIgdE

[@smilingiscontagious5722]

Thank you so much for your videos! Your explanations are so clear and I am learning so much. God bless 💗🤗

[@littlemoresalt]

I’m glad you found my video useful thanks for watching my channel feel free to ask an question I’m always here ✌🏻

[@Yonada]

That bread looks RIDICULOUSLY good!

[@littlemoresalt]

Thanks a lot glad you liked it ✌🏼

[@liloj65]

They look amazing. I will try the 80%. Thank you for your great video😊

[@littlemoresalt]

Glad you found my video useful ✌🏼 checkout this video to know more about No Knead Sourdough bread method 🙏

[@MARTIN201199]

What kind of flour did you use? What was the room temperature? Both loafs look simply beautiful

[@littlemoresalt]

I use bread strong flour with around 12% protein RT 29c usually if you live in cold climate put the the dough inside the oven with the light on top of the fridge also sometimes help cause it’s get warmer ✌🏼 thanks for the comment

[@MARTIN201199]

@@littlemoresalt I live in Mexico. We have an extreme weather: too hot in Sumer and too cold in winter. I’ll follow your recommendation and let you know how in went. Thanks for taking time to answer.

[@elizabethskandari3905]

80% 😊You are a talented baker

[@littlemoresalt]

Thanks 😊❤️ and you are amazing

[@caasr57]

If, after baking with the lid off, you bake for another 15 minutes with the oven off, despite being darker, won't the crust be thicker?

[@littlemoresalt]

Little bit not that much if you let it get darker with the oven on it’s likely to get very dark out of you preferred bread , or you can keep your eye on that and use convection function to get a beautiful colour on the crust ✌🏻

[@shelly6123]

Can I substitute some of the strong bread flour for wheat flour?

[@littlemoresalt]

Any strong flour works very well but the important thing is you choose the right hydration if the flour contain less protein go for lower hydration if it’s high protein like 13% or more go for higher hydration ✌🏼what you can’t make sourdough bread with is cake flour (weak)

[@sydodaniel5826]

Hey, what kind of flower do you use? (How high is the protein content and where is it from?) Thanks!

[@littlemoresalt]

Hey I’m using a local flour and if you are going to use a budget choice find the best bread flour you can find in you area (I’m based in Thailand if you are in same area search for Venus bread flour or white swan ) There are many choices if you are ok with the price some of the best brands are King Arthur Bobs red mill Caputto And many more Check the ingredients should mention protein for each 100G around 13% and or more is the best you can use but less than 12% or 12G not a very good choice ✌🏻thanks for watching my channel

[@olgapilipchuk4408]

You don’t add flour to the bottom of your banneton baskets?

[@littlemoresalt]

Not necessarily when you season your banneton I mean use the banneton for a while it will be abit non stick this things are not washable to kill the bacteria you can put it in the off oven after baking with little bit of heat and best is to use banneton with liners ✌🏼

[@sofiyatoch]

what better ?

[@littlemoresalt]

If you are regular baker and already know about the technique definitely 80% gives you lighter and softer bread but nothing wrong with lower hydration if you are a beginner and ok with little bit more firm crumb , don’t get me wrong when i say firm I don’t mean chewy ✌🏼

[@caasr57]

Hello from Brazil🇧🇷 I notice that you don't flour your counter to pre-shape/shape the dough. Do you spray it instead?

[@usgtronic]

@@caasr57 I was wondering the same also no flour on the Benetton?🤔

[@littlemoresalt]

@@caasr57 hello sir yes definitely before preshape I usually oil up the surface lightly or can use spray of water but not that much if it’s a very high hydration dough nothing wrong with the flour too but a tiny amount ✌🏼

[@ronalddelacruz7029]

What does the hydration % mean? Reduce the water that the recipe ask for to say percentage?

[@littlemoresalt]

The hydraion level is the amount of water we have in our recipe It is way easier to work with baking percentage. For Each recipe we consider flour as 100% and according to that we masseur the rest of the ingredients. For example if we have 100G of flour for a 70% hydration bread we have 70G of water and usually 2% of salt wich is 2 gram and about 20% of starter (natural yeast ) wich is 20 g It’s a very interesting subject actually I’m gonnna make a basic bread video soon and I’ll explain the basic in that ✌🏻 till that time keep baking and thanks for watching my channel

[@liloj65]

How does your bread seem to rise more in your fridge? It looks so big😮

[@littlemoresalt]

True actually high hydration dough fermenting faster and rise more so the 80% hydration was bigger than 70% sometimes to prevent overproofing needs to control fermentation time but in this case was fine moreover when you shape your dough well and create more tension it will rise better wether inside the oven or during fermentation ✌🏻thanks for watching my channel

[@tonyfenix2631]

Hey I don't know why the base of the bread gets too hard

[@littlemoresalt]

Hey there many reasons Using too much flour to prevent sticking , even too much steam in the oven sometimes creates hard crust do you know why ? Cause home oven not get that hot like bakery deck oven or rack ovens that’s why sometimes for a small home oven a small pot of steam works well ✌🏼 , moreover can be because of the dough hasn’t finished its bulk fermentation and it’s not fermented beautifully

[@littlemoresalt]

Check This one too might help abit kzbin.info/www/bejne/nofKfoZ8f5eNo6ssi=Lv9FWbaQAOQJXWdz

[@tonyfenix2631]

@@littlemoresalt OK ill check it out thank so much

[@littlemoresalt]

@@tonyfenix2631 anytime glad I could help

[@liloj65]

😢😢😢 I tried this for the 80% but mine turned out a like a Frisbee arghh😖

[@littlemoresalt]

Some issues you might correct -Strong bread flour which is contain 13% protein or more (reduce the hydration to 75 if it’s not that strong ) -if you are in cooler climate consider more fermenting time . - checkout my video starter and check your starter if it’s active enough - lastly the 80% hydration suitable for regular bakers if you are a rocky baker go for lower hydration nothing wrong with it ✌🏼 Checkout this video for some tips 👇🏼 8 Things I Wish I Knew Before - Sourdough Beginner Mistakes kzbin.info/www/bejne/nofKfoZ8f5eNo6s