The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread

breadbakingbassplayer's picture

1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread

Hi All,

This is a little out of order, but it will have to do.  Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:

I will try to post the recipe when I get home tonight.  The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours.  Enjoy!

Recipe: 2540g total dough weight

95% WW Flour - 874g

5% Rye Flour - 46g

15% Muesli - 138g

15% Raisins - 138g

6% Agave Syrup - 54g

10% Firm Sourdough Starter - 92g (60% hydration)

2% Kosher Salt - 18g

125% Cool Water - 1150g

3/8 tsp Active Dry Yeast


0:00 - Measure out and mix all ingredients in a large bowl with a wooden spoon, place into well oiled plastic container and cover.  Dough will look like a gloppy batter.

0:05 - Cover and let rest (autolyse) 1 hr 55 minutes.

2:00 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.

2:30 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.

3:00 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.

3:30 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.

4:00 - Turn dough out onto well floured surface, divide into 4 equal pieces (635g each), place in lined baskets well dusted with coarse wheat bran.  Proof for approx 45 minutes.  Place baking stones on 2 levels in oven (top rack should be on the 2nd space from top, and botton rack should be on bottom space), place steam pan in appropriate place in oven, preheat with convection to 550F for 45 minutes.

5:00 - Place loaves directly on baking stones using a wooden peel (2 per stone), add 1 cup of boiling water to steam pan, close door.  Turn oven down to 450F, turn off convection, bake for 18 minutes, rotate loaves between the stones, bake for another 18 minutes.  Loaves are done when internal temp reaches 210F.

Notes: I used Gold Medal Whole Wheat Flour, Arrowhead Mills Organic Rye Flour, Bob's Red Mill Muesli.  Also, I think I lied a little... The hydration is actually 125%...

Good luck!  Please let me know if you have any questions...



Mini Oven's picture
Mini Oven

What kind of fruit are in your muesli?

korish's picture

I like dark breads with fruit in them, when ever I bake I always make some bread with raisns and walnuts.

breadbakingbassplayer's picture

Thanks!  I used bob's red mill muesli.  I think there are dates and raisins...  Here's the link with more info:

I think next time, I'll bring down the hydration slightly maybe to 90% to 95% to make the dough a little easier to handle...

kolobezka's picture

please, would you be so kind and described your method in more details for a beginner?



enaid's picture

 I've been baking bread with no problem for decades.  I've recently been experimenting with no-knead and almost-no-knead doughs and, in the process, have been reading a lot about hydration. Sorry if I sound dumb, but what exactly does this mean?  Is it simply the ratio of water to flour?

If so, how does one measure this?  If I have (?) cups of flour and (?) ounces or litres of liquid in a recipe, how do I work out the hydration?

Maybe it's a language problem.  Is it an American term that's not used by we Brits?


korish's picture

% of hydration basically means amount of water to flour.


For example.

If you have 100 gram of flour and add 100 gram of water this means it's 100% hydration.


If you take the same formula and 100 gram flour and 50 gram of water, it's 50% hydration.


If you take 100 gram of flour and add 150 grams water its 150% hydration.


basically if you take your flour amount and add 50%, 60% or what ever hydration you need you will get the total amount your dough should weigh with water.

Another way to figure this out for example.


If you have 100 gram of flour and your goal is to have 75% hydration dough just use a simple formula.


100x.75=75gram of water you need to add to your flour.


I hope this helps.


CaptainBatard's picture

I love the large pieces of must be using strong flour. Impressive crumb and profile! I hope you post the formula.


breadbakingbassplayer's picture

OK...  The recipe is up.  Please let me know if you have any questions.


CaptainBatard's picture

and thanks for the formula....another one for the list! Looks like a real winner! When i look the pics...all i can think about is ...cream cheese! ummmmm!


breadbakingbassplayer's picture

You are welcome...  Please let me know how your attempt turns out...  I was unsure of how this recipe would turn out as I was making it, but I was pleasantly surprised...  Now I just have to make some tweaks to it the next time I make it...

rony_sha's picture

How do you prevent the 100% hydration dough from "colapsing" when transfered to baking stone?


breadbakingbassplayer's picture


Actually, you have to make sure that your gluten development is enough to create some surface tension...  Basically you have to work fast.  Hope that the dough doesn't stick to your lined basket that you dusted with a lot of flour/wheat bran, etc...  Then you dump it onto a well floured peel and "toss" it into the oven onto the preheated stone...  Assuming you did everything right, the loaf will go in looking kind of flat, but it should spring up with in the 1st 5 minutes of baking...  Hope this helps...