The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4/27/10 - 100% Hydration 100% Whole Wheat No Knead Bread

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breadbakingbassplayer's picture
breadbakingbass...

4/27/10 - 100% Hydration 100% Whole Wheat No Knead Bread

Hi All,


Just wanted to tease you a little with what I'm working on right now. 


100% Hydration 100% Whole Wheat No Knead Bread


Ingredients:


450g WW (Gold Medal)


50g Malted Barley Flour


100g Firm SD Starter (60% hydr)


500g Water


10g Kosher Salt


1/8 tsp ADY


1111 Total Dough Yield


 


Process


3:15pm - Mix all ingredients in large mixing bowl with wooden spoon, cover let rest.


4:40pm - Turn dough using French fold method in bowl with wet hands, cover let rest.


5:20pm - Turn dough, cover and let rest.


6:45pm - Turn dough, cover and let rest.


7:35pm - Turn dough, cover and let rest.


9:00pm - Shape dough as follows: flour linen lined banneton with WW flour.  Turn dough in rising bowl with wet hands using reverse letter fold so that smooth side remains on top.  Transfer dough floured side down into banneton, place banneton in large plastic bag to proof.  Arrange baking stone and steam pan in oven, preheat to 550F.


10:00pm - Try to turn the dough out onto peel but dough sticks majorly to banneton...  I manage to scrape it out onto the peel and shove it in the oven...  I get a little bit of oven spring, but it's pretty much a pancake...


10:45pm - it's out of the oven now.  I'll cut it open tomorrow morning, but I don't have high hopes for this one...


Verdict: Fail for now...  I'll try something tomorrow...


Tim

Comments

inlovewbread's picture
inlovewbread

Can't wait to see how it turns out! 

Mebake's picture
Mebake

You're pushing the frontier there Tim.


I guess you should have baked it in a non stick pan.


 

brewninja's picture
brewninja

I wonder with such a high hydration if stetching the dough into "loaves" and going immediately into the oven might work better, a la the pain a l'ancienne in BBA.

breadbakingbassplayer's picture
breadbakingbass...

That thought crossed my mind...  I took a picture of my disaster, but have been too lazy to upload it...  Soon though...


I'm working on something a little more promising right now that I will write about this weekend...

breadbakingbassplayer's picture
breadbakingbass...

With experimentation comes failure...  Here they are:



brewninja's picture
brewninja

Yikes!


That is one scary loaf :)

Mebake's picture
Mebake

Reminds me of my first boule, it was even worse.

breadbakingbassplayer's picture
breadbakingbass...

This one was definitely overhydrated, and overproofed...

oceanicthai's picture
oceanicthai

I made one of those today!  My dogs liked it.  :)

mrfrost's picture
mrfrost

What ever made you even consider this recipe? Much less actually making it.


Or did you have dog biscuits in mind all along? lol.

oceanicthai's picture
oceanicthai

I was experimenting with another recipe & had this disaster happen so I started looking up overhydration & this came up.  I am not finding a lot of information.   (Can you tell me about overhydration?)

Daisy_A's picture
Daisy_A

Well I'm finding it quite appealing on some fronts - beautifully burnished crust, profile looks like a vintage car...What did it taste like? Daisy_A

oceanicthai's picture
oceanicthai

It smelled really good in the oven b/c I had put in carmelized onions, brown rice, spices & herbs, but it tasted pretty awful...gummy bread


of course bakingbass's might have been delicious, I don't know!