The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How High Can You Go? High-Hydration Challenge!

Amara's picture
Amara

How High Can You Go? High-Hydration Challenge!

When I first saw this section, I thought it meant challenges like competitions, not challenges like struggles you were having. I'm obviously in the minority of that train of thought, but you can't prove that I'm wrong!

As I have finally managed to restock strong flour via reaching out to local farmers and getting an enormous wholesale bag, I'm really excited to try out more difficult and challenging doughs again. To this end, why not challenge the board!

This "challenge" will run for, say, 10 days. The goal is to create the highest-hydration dough that you possibly can, and share your process and results! Ideally we all go about this a little differently and learn some techniques from each other! Tangzhongs, double hydrations, focaccia, no-kneads, it's all fair game.

There's no prize (currently...........) so there's no need to keep your process secret or to be a poor sport and just mix 400g water with 200g flour and cook it in a casserole to try to call it "bread." It's about the process!

I'll be making my loaf tomorrow, hopefully more people than just me participate so it isn't just me bragging into the void!

DeeBaker's picture
DeeBaker

Well, my first semi-successful 75% SD. Perfect Loaf’s Beginners Sourdough (ha!) scaled down from 78%. AP because no bead flour to be found. 73% practice loaf to the right, before I learned to score a little better. Also, should I be scoring closer to the middle? I liked the smiley face but maybe that’s why I got all those big bubbles in the middle? Or is it tunneling from overproof or just my nascent shaping skills? I probably won’t make another of these for a while, going to switch to pan loaves for packed lunches for a bit and challahs.

Amara's picture
Amara

Ahhh, test flight #1 was a failure! I had a cohesive dough at 92%, but flew too close to the sun and upped it to 100% and it couldn't support itself any more :(

We will try again!

DeeBaker's picture
DeeBaker

Haha, if I ever find bread flour again, I might try higher than 75.

DeeBaker's picture
DeeBaker

Well, I accidentally made a 78% pizza dough today. I'll let you know tomorrow how that worked out. :/

 

retired baker's picture
retired baker

at a certain point you pass from dough to elastic batter.

in that space between the two theres baba or savarin, handling is different whist molding but its not too bad.

https://youtu.be/v_smgW-k2os