The Fresh Loaf

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70% multigrain wholewheat YW SD loaves at 85% hydration

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evonlim's picture
evonlim

70% multigrain wholewheat YW SD loaves at 85% hydration

http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently. 

my first 85% hydration loaves...

 

 i used grape yeast water after 4 days of fermentation. 

 

used Stone-Buhr Whole Wheat Flour and Dove's malthouse mixed grain flour

 

 

 

nice sour with hint of sweetness.. airy texture made it so crunchy. light yet hearty. 

made a simple sandwich ... just lovely

evon

 

 

Comments

Wingnut's picture
Wingnut

Nice looking loaves Evon, goodonya!

Cheers,

Wingnut

dabrownman's picture
dabrownman

The higher hydration really did the job.  I've gone to higher hydration because of the whole fresh milled grain I have been using of late - very thirsty dough.   Love your scoring, just beautiful as usual.  I'm guessing this is one fine tasting bread too.  Did you notice that the YW took some of the SD tang away?  Perfect for breads where you don't want the tang but YW also opens the crumb on heavier breads too.  It's like adding a pinch of yeast to the dough.

Well done and happy baking Evon.

evonlim's picture
evonlim

wow.. you read my mind!!! all the little details i put in was for all that purpose. 

thanks dabrownman

evon

Skibum's picture
Skibum

and inspired scoring, really very pretty loaves!  It is baking like this that inspires me to bake better each time.  Okay, I guess now I will have to try and start some yeast water once agian . . .

Mighty tasty looking bread evon!

Regards, Brian

golgi70's picture
golgi70

As always.  Very nice scoring and what a nice color.  

Josh

trailrunner's picture
trailrunner

For such high hydration they held their shape really well and your scoring belies the high hydration. Great job !  c

evonlim's picture
evonlim

the secret is not to mix in all the water at once. from 65% mix and add 10% more and mix lightly. and 5% mix. total about 10 to 15 minutes of slowly work in the water. you can feel the flour slowly taking in the water. autolysed 40 mins. add salt and the last 5 %... 

evon

dmsnyder's picture
dmsnyder

Your bread looks delicious! 

Your method of staged hydration shows remarkable accommodation to the needs of your materials. It is the attitude of an artist.

David

evonlim's picture
evonlim

thank you David!!

evon

trailrunner's picture
trailrunner

an artist..David is right. Very thoughtful and impressive result. Thank you for sharing the technique will give it a try for this week's bakes. c

Janetcook's picture
Janetcook

Evon,

Great loaves.  I have been experimenting with higher hydration levels too since reading one of PiPs blogs awhile back.  I still get a bit leery once I cross over the 90% line and I bake those in loaf pans.  I have had flat loaves in the past and do not want to repeat that so, until I get the shaping piece, I use 'props' :)

Love the scoring too!

Take Care,

Janet

P.S.

Thanks for the video link too.  What an amazing woman.  Makes it all look so easy!

annie the chef's picture
annie the chef

Great loaves as usual.

Love the video too. This is the first time ever I've seen a female baker at work with her WFO and the wooden dough trough.  I'm very impressed!

Thanks for the link.

Cheers,

Annie

evonlim's picture
evonlim

amazing lady.... gets the lady bakers an ego lift !!

thank you all .. 

evon

Floydm's picture
Floydm

Magnificent, evon.  

evonlim's picture
evonlim

Thank you Floydm.. i hope the video inspire you as well. it is the little things that matters the most :)

evon

bakingbadly's picture
bakingbadly

:) Congrats on your success. Beautiful open crumb and lovely scoring.

Zita