100% hydrated bread
Hi all, I just wanted to bring up the subject of baking bread in a tin with a 1 to 1 ratio flour/water
I don't know if it's been discussed already but I think it's something really cool.
I started making it because I broke my shoulder and wanted to make super simple bread, I'd just mix the dough with beater for 2mn, then leave it overnight.
In the morning I poor the mixture in a greased tin (or tin with baking paper), and bake it as soon as the oven's hot (40mn)
Here's the result:
90g starter (100% hydrated as well)
On this pic its a 5 cereal flour but result looked exactly same with t80 the day before
The crumb is really moist & tough; it slices very well (not crumbly)
Anybody tried this before?? It would be interesting to see how far one can go while hydrating the dough, because that makes real cheap bread ;)