August 24, 2013 - 7:22am
70% multigrain wholewheat YW SD loaves at 85% hydration
http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently.
my first 85% hydration loaves...
i used grape yeast water after 4 days of fermentation.
used Stone-Buhr Whole Wheat Flour and Dove's malthouse mixed grain flour
nice sour with hint of sweetness.. airy texture made it so crunchy. light yet hearty.
made a simple sandwich ... just lovely
evon
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Nice looking loaves Evon, goodonya!
Cheers,
Wingnut
The higher hydration really did the job. I've gone to higher hydration because of the whole fresh milled grain I have been using of late - very thirsty dough. Love your scoring, just beautiful as usual. I'm guessing this is one fine tasting bread too. Did you notice that the YW took some of the SD tang away? Perfect for breads where you don't want the tang but YW also opens the crumb on heavier breads too. It's like adding a pinch of yeast to the dough.
Well done and happy baking Evon.
wow.. you read my mind!!! all the little details i put in was for all that purpose.
thanks dabrownman
evon
and inspired scoring, really very pretty loaves! It is baking like this that inspires me to bake better each time. Okay, I guess now I will have to try and start some yeast water once agian . . .
Mighty tasty looking bread evon!
Regards, Brian
As always. Very nice scoring and what a nice color.
Josh
For such high hydration they held their shape really well and your scoring belies the high hydration. Great job ! c
the secret is not to mix in all the water at once. from 65% mix and add 10% more and mix lightly. and 5% mix. total about 10 to 15 minutes of slowly work in the water. you can feel the flour slowly taking in the water. autolysed 40 mins. add salt and the last 5 %...
evon
Your bread looks delicious!
Your method of staged hydration shows remarkable accommodation to the needs of your materials. It is the attitude of an artist.
David
thank you David!!
evon
an artist..David is right. Very thoughtful and impressive result. Thank you for sharing the technique will give it a try for this week's bakes. c
Evon,
Great loaves. I have been experimenting with higher hydration levels too since reading one of PiPs blogs awhile back. I still get a bit leery once I cross over the 90% line and I bake those in loaf pans. I have had flat loaves in the past and do not want to repeat that so, until I get the shaping piece, I use 'props' :)
Love the scoring too!
Take Care,
Janet
P.S.
Thanks for the video link too. What an amazing woman. Makes it all look so easy!
Great loaves as usual.
Love the video too. This is the first time ever I've seen a female baker at work with her WFO and the wooden dough trough. I'm very impressed!
Thanks for the link.
Cheers,
Annie
amazing lady.... gets the lady bakers an ego lift !!
thank you all ..
evon
Magnificent, evon.
Thank you Floydm.. i hope the video inspire you as well. it is the little things that matters the most :)
evon
:) Congrats on your success. Beautiful open crumb and lovely scoring.
Zita