The Fresh Loaf

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100% hydrated bread

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vincenttalleu's picture
vincenttalleu

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:



300g flour


300g water


6g salt


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 ;)

breadbakingbassplayer's picture
breadbakingbass...

I did this a few weeks ago.  I did a 95% WW, 5% Rye with 15% muesli at 100% hydration with similar results...  I baked them in rounds directly on a baking stone...  I did maybe 4-5 turns of the dough after mixing every 30 mins.  It firmed up when the muesli started absorbing the water...

nicodvb's picture
nicodvb

I made a 100% rye bread with 100% hydratation just today, but the process is quite original because it requires the use of boiling water on 90% of the flour. The rest is levained as usual, still at 100%.


It doesn't rise, but it's delicious ;)

vincenttalleu's picture
vincenttalleu

Sounds interesting, where'd you get this method from?


Any pics from the bread?

nicodvb's picture
nicodvb

The recipes are here:


http://www.thefreshloaf.com/node/15575/frisian-rye-bread#comment-101844


 


but I took a shortcut and cooked for 4.5 hours.


The outside is this, but I have to wait one more day before slicing  it.


The pitiful pictures are:


http://img208.imageshack.us/img208/8461/dsc01429g.jpg
http://img208.imageshack.us/img208/9372/dsc01430u.jpg


 


the scalding is what gives the sweet taste and the chocolate color. Using grossly ground rye chops gives the right consistence.

SylviaH's picture
SylviaH

I also like your bread slicer in the background...is that for commerical use or home baking?  Hope your shoulder heels up soon.  Don't you do ski diving when your not baking...how did you break your shoulder?  Thought I saw some photos on your you-tube posts of you ski diving.


Sylvia

vincenttalleu's picture
vincenttalleu

Yep I use the breadslicer at home it's really good for even slices.


I broke my shoulder snowboarding, and I'm off work for few weeks that's why I'm "home baking" again ;)


 

LindyD's picture
LindyD

Cool bread, Vincent.  I've only done about 85% hydration and that was pretty gloppy.


If you're in the U.S. next winter, come and snowboard on our halfpipe


 

kolobezka's picture
kolobezka

vincenttalleu,


the bread looks nice!!! You just mix it once and let it ferment overnight (8-12hours?)? Not other mixing and proofing only 40min?


I would like to try that. Is the amount for a standars loaf pan? and oven temperature?


Thanks!


zdenka

vincenttalleu's picture
vincenttalleu

Yep no further mixing, it's just like no-knead bread let time do the work.


I think it fits perfectly in a loaf pan. but I don't know if mine's a standard.


temp max oven 250C, maye lower to 230 after a while. I had to cover the top of loaf cause it was getting scorched, but thats because I've got a crap electric oven.

breadbakingbassplayer's picture
breadbakingbass...

Here's my attempt at 100% hydration muesli bread from 1/21/10's bake:


Tim




vincenttalleu's picture
vincenttalleu

Wow amazing you got 100% water in there they're not flat at all!


Your flour must be very strong!


Your breads look real good I like the potatoe one on your blog real sexy!

breadbakingbassplayer's picture
breadbakingbass...

Thanks man!  But you are a professional baker man!  I just mess around at home...


I don't think my flour is especially strong...  The 15% muesli soaked up some of the water...  I used 95% whole wheat along with 5% rye...  Nothing special here.  All the stuff came from the supermarket...

kolobezka's picture
kolobezka

I tried the 100% hydrated bread and this came from my oven:


a little "frog" - one side oven spring


Crumb


The crumb is rather moist and sticky.


 


Any idea, why this happened?


Any comments welcomed.


 


Zdenka

vincenttalleu's picture
vincenttalleu

Well I'd say you didn't prove it long enough.


I forgot to mention I put the tin on top of the oven while preheating.


Still the ugly top of the bread is quite an issue that I also have. I'm looking for a solution to this!

kolobezka's picture
kolobezka

How long did you proof? My oven take app 15min to get to 450°F. In that time the temperature in the kitchen goes from 69 to 72-73°F.


Do you think it would be connected to one-side oven spring?


I wander how to check whether the loaf is ready for baking for 100% hydration?


Please, how was your crumb. My is really moist and sticky.


Thanks for help!


zdenka

breadbakingbassplayer's picture
breadbakingbass...

Hmmm...  I second the underproofing...  Also, I think your oven definitely has a hot spot somewhere, which caused the uneven blowout on one side...  I would recommend doing it in a rectangular loaf pan next time...  Also, after you mix the dough, you may want to dump it into an oiled plastic container and go through some stretch and folds before you put it in the loaf pan for the final  proof before baking to develop the gluten strength...  I think I did 1 set of stretch and folds every 30 minutes for a total of 4 sets.

kolobezka's picture
kolobezka

I am looking for a loaf pan (app 11x21cm) to fit most recipes here but have not found any in the place where I live, especially one without teflon. But I have to see more thoroughly on UK, French or German amazon...


Hot spots? How can one check?


I will definitelly follow you suggestions for some S&F next time.


Thanks!


zdenka

vincenttalleu's picture
vincenttalleu

I proof it 40-60mn


I think you can make it raise to twice the size but be gentle when putting in the oven it can collapse easily.


Yeah the crumb is moist and sticky a bit like rye bread but after 1 day it's better, I havent kept one for longer than 2 days but I'm sure it can keep for ages with that much water inside.


 

kolobezka's picture
kolobezka

I certainly did not proof long enough. I will certianly try again next week! I wonder whether the "cold start" would work here as well...


Maybe one more question - did you just oil your tins? dust with flour? or put a parchment? Any steaminig?


Sorry, I am still a beginner....


zdenka

vincenttalleu's picture
vincenttalleu

First time I greased, second I used parchment, makes it easier  (keeping in mind the point is to make bread with minimal effort)

breadbakingbassplayer's picture
breadbakingbass...

My recipe is up now: http://www.thefreshloaf.com/node/16004/12110-bake-100-hydration-whole-grain-muesli-bread


Also, I lied a little.  My hydration level is actually 125%...

vincenttalleu's picture
vincenttalleu

Makes it even more amazing!


Sure you didnt use a ladleto put it on the oven? :)

breadbakingbassplayer's picture
breadbakingbass...

I can assure you that i did not use a ladle, and do not have a ladle that large...  ;oP


I probably should have though... That would surely have been easier than getting those loaves out of the baskets and onto a wooden peel...