📖 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/
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
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
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?
@@alanhirschman1320 I used this recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qMD0XNr_Zlk.html The starter was about 20% of the flour weight.
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
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!
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 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.
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
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 🙏🏽
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
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.
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!
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.
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.
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.
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?
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. 😊
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 😊
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!!
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
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
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 🤞😁
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!
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❣️.
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.
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.
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.) RU-vid 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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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 :)
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.
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
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...
The dough is in the first proof as I'm writing this. I'll be amazed if it comes out well! It does look like a batter as you said. Thank you for the recipe!
That wasn't a success :( The dough didn't raise in the oven, only some thin bubbles raised while the majority of the dough was compacted (similar to a pita bread). Very nice experiment though! It was awesome working with such a hydrated dough. I will keep at it. Thanks!
@@ChainBaker I used bread flour, but it only has 12.5% of protein instead of 13% (couldn't find that one). Maybe that's the issue? Also, since the bread didn't raise too much, it has a tiny bit of raw flavor (even though it's nice and brown on the outside, I left it in the oven for 25 minutes).
@@ChainBaker That could be it, although the dough felt quite strong during the last fold. Is it possible that the issue is that my oven doesn't have much power? I always struggle browning the lower side of breads and pizzas, as if the pizza stone wasn't getting hot enough (even though I preheated the oven at 250 and lowered it to 230 for baking).
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%
So today I learnt a lesson on the importance and impact of protein levels in bread flour. I thought I'd give this a whirl with my standard bread flour - it cant be too far off right? Well after about 10 folds with 20mins between each and Charlies recommended fermentations I put the far too loose dough into the oven and it made a delicious bread - minus some of the bigger air pockets that a proper version of the bread would have had. Turns out 11.5% protein isn't the same as 13+% in how the glutens develop - my first 4 or 5 folds left the dough looking like Charlies 1st fold, but the end product was so tasty though I'm going to have to get the right flour and try again! Thanks for the great recipe!
I just posted my experience. Worked flawless with King Arthur. Ran out of KA and only had Gold Medal. Two tries and both failed. KA puts 12.7 right on package. Gold Medal does not state. I have a feeling GM Bread Flour is more like AP.
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.
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 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.
@@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???!
Been learning to make bread little by little over the past several months. I made the best loaf yet last night, after watching a few of your videos. Working the dough by hand is the way to go, and I was using way too much flour. Also I was melting the butter and adding it to the flour, not working it into the dough. Anyways, Thanks a lot!
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!
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!!!!!
Thank you very much for all your recipes. I can't imagine the amount of work that goes behind each video. Yesterday I made a 70% hydration white bread using your instructions and it was delicious! Today I want to try this one. I just noted that you didn't spray it with water nor added a tray with hot water. I suppose since this is a 100% hydration dough there is no need in additional steam?
How have I missed this ?! I took some time off from baking because it kept fucking up and it was really putting me off, til I seen this recipe. I tried a few times but it turns out I had not one, not two, but FOUR separate tins of dead yeast! And also the flour I was using ("strong" Allinsons, testing it with autolyse it was falling apart at 70% hydration after an hour). Now I've got Fermipan yeast and JUST ordered a load of Marriage's Strong flour which is coming tomorrow so thought to come here to check some of your recipes again and this is right at the top. Awesome.
@@ChainBaker God I hope so I think I'm up to around 150 quid, this is the most expensive bread ever lol. Pizza stone, pizza steel, a redonk amount of thermometers. You ruined bread for me though with the batards and I can't go back to store bought so yeah..here's hoping! I used to spend 2 quid/pack on Sainsburys TTD ciabattas so all I gotta do is make a couple dozen of them and I've recovered my costs innit.
@@ChainBaker OK so I have some data which explains some fuck ups but also could do with your knowledge on something please mate. First off - fridge is 1c lol. So that explains why I was having issues with stuff rising in it even with a 24h+ cold ferment back when I was first doing em (top shelf is 6c so I'll just move stuff around and make room up there). But also I got a hygrometer and my kitchen is 70% humid! Reason I got that is because I read someone's review on the flour and they mentioned humidity had screwed up their stash, is this gonna mess me up ? I wrapped the flour bricks individually in til foil for storage but wondering about open flour. I bought a mason jar which I was gonna use for yeast however should I get another for flour too ? Also my kitchen is 14c. I knew it was cold (I prefer the cold, anything over 18c I find uncomfortable) so I got a thermometer with multiple probes so can setup a heat box situation somewhere maybe the oven for normal temp work, but ya that'll go a long way to explain why so many of my recipes outside of the dead yeast were just NOT working. OK this got really waffly so TL:DR - 70% humidity in kitchen is that something that I need to take some steps towards fixing or making adjustments to ? And with such a cold kitchen at 14c, if I can't create a warm box situation, is something that far out of normal temps going to mess things up ? Is it worth dragging a heater into the kitchen or would time adjustments be OK ? I know temp and time can be messed with but a full 10c colder than ideal feels like the yeast just might end up shivering and doing nowt!
@andytunnah7650 as long as the dough starts off at a higher temperature it will rise well enough. If you want to cold ferment it then make it warmer to begin with and leave it out for longer at room temp before refrigerating. As for the humidity and hydration you can lower to 90% or 95% and then work from there.
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.
