February 1, 2017 - 12:03pm
Yohan Ferran method - assist me!
here is my 90 percent hydration outcome using the do nothing method. kind of like a ciabatta. has anyone used lower hydrations to get a more easily shapable loaf? does the method still work? Could you post a recipe? any help appreciated:)
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How's the crumb?
You may alter the hydration but don't go too low. This is a no knead bread so it uses high hydration to firm the gluten but there will be a range. Try dropping to 85% and see if that helps.
Nice loaf. Let us know how it tastes.
It's too hot to cut into yet! It's only 2 1/2 inches high so flatter than it looks in the pic. need to make sandwiches that's the problem:) cant wait to taste. Thanks lechem
for sandwiches, like you would with a round bun. Or cut off a chunk by slicing up and down, then cut that into a top and bottom. If you think there's too much crumb in the middle, just cut or tear some out.
for a white bread. More for various percent whole grain ones.
60% whole-wheat and 40% bread flour. While Yohan Ferrant recommends 90% hydration he does say you can play around with the hydration.
Yohan Ferrant's Do Nothing Bread, Extreme Low Inoculation Pt 1
Yohan Ferrant's Do Nothing Bread - Low Inoculation Part 2
I think the bread flour I am using is not letting my bread get those coveted air holes.
The video produces a much more open crumb, any advice? I used King Arthur Bread flour and Bob Mills stone ground whole wheat.
I am referring to the video by Northwest Sourdough.
Sure looks delicious to me. I'd be very happy with that crumb and you got a good oven spring for a high hydration loaf. This style of bread should give your coveted air holes and with such high hydration and very limited handling I would think the only issue would be baking method. Just can't think of anything else.
Bet it tastes wonderful too.
P.s. something just occured to me. He does say it suits a low protein flour. How about trying whole-wheat and AP flour?
I am will definitely try all purpose next.
And thank you for the compliment! I wish I could get a more open structure, gonna try crystal bread next. I also am trying to get my hands on some high extraction flour!
In the video from the Belgium workshop he says you can use refrigerated starter that isn't fed daily, maybe was fed two days before--does that mean we can use our starter that has already peaked and fallen? Or would it need to have not fallen yet?
He used wholemeal flour that was freshly milled--wouldn't that freshness be key?
I read that the closest flour to the French Type 65 he used is a high gluten flour. All purpose flour is 8-11% gluten. Bread flour is 12-14%. In the video he mentions 10%. Maybe King Arthur's all purpose, which is stronger than some, would work.