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%100 Hydration Bread by Whole Wheat Flour...

TigerX's picture
TigerX

%100 Hydration Bread by Whole Wheat Flour...

 

 

This Bread  was made up of %100 Water Percentage (Hydration)...

 

Recipe:

- 350 gr APF

- 150 gr Whole WF

- 15 gr Potato Flour

- 15 gr Wheat Germ

- 530 gr Water  (%100 Bakery percentage)

-150 gr Starter (%100 Hydration)

- 12 gr Salt

 

Overall hydration is : %100...

 

 

Comments

greenbriel's picture
greenbriel

Looks fantastic inside and out. How was the dough to handle? My go-to wholewheat is 40% w/w at 78% hydration, and it's pretty easy to deal with, but I'm sure 100% is a good bit stickier.

I was about to ask a related question (kinda) in the forums, I wonder if you can help ... Is there a formula or at least guideline for how much additional water to add when upping wholegrain amounts? i.e. if a recipe calls for 10% w/w and I make it 30% w/w, how much additional hydration should I add to keep the dough texture about the same?

What does the addition of potato flour do to the bread? Is it for flavor or texture (or something else?). I have some in the pantry for Szechuan cooking experiments.

Cheers,

-Gabe

Brokeback Cowboy's picture
Brokeback Cowboy

For a 30% Whole grain, 70% WW dough I would use a minimum hydration of 80 % however 85-90 % would be ideal. Honestly I don't find most whole grains significantly dry a dough if your base is also WW, however as a rule 80% hydration for 10% WG, 85% for 30% WG and 90-100% for 40% WG. 50% WG and up is best left to the Robertsons of the world ;).

greenbriel's picture
greenbriel

Thanks BC, actually I haven't ventured into whole grains yet, I was just asking regarding bread made with AP mixed with w/w and/or rye.

I winged it today using FWSY recipes as a base - on a recipe based on 500g of total flour, I'm adding 1g of additional h2o for each 1% of w/w in the recipe.

Based this on Forkish's 100% AP bread using 360g water (1/2 recipe, 500g flour) and his 40% w/w using 400g water.

TigerX's picture
TigerX

%100 hydration is very very sticky. After you have tried a lot of time you will be able to handle it...

I don't know the exact rule of adding water to add upping wholegrain amounts. It depends on your gluten value of flours.

Potato absorbs more water and crumb will be soft for a long time..

108 breads's picture
108 breads

I am also curious about the potato flour and adjusting for whole wheat flour. I am guessing, and, please, correct me if I am wrong, but wouldn't a 100 percent hydration dough be a sticky mess? The picture is lovely by the way.

TigerX's picture
TigerX

Potato absorbs more water and crumb will be soft for a long time.. The bread will be fresh for a long time by this way..

greenbriel's picture
greenbriel

I'll have to try that. Does it affect the flavor much?

Thanks,

-Gabe

TigerX's picture
TigerX

Yes, a little bit delicious...