Beginning bakers - trouble w/high hydration doughs?
If you are new to SD baking and still having problems with high hydration and complicated doughs, don't get your knickers all in a knot. Instead drop the hydration down and get a solid footing with lower hydration breads first. Although these are baguettes, the dough can easily be adapted to batards or boules. So...
Two easy formulas that I recommend for you to get that feeling of accomplishment and dough handling skills are:
- Jeffrey Hamelman's Vermont SD at 65% hydration
- and this lovely bread, Jeffrey Hamelman Pain au Levain with WW at 68% hydration.
Make these in whatever shape you wish and feel an instant accomplishment and surety as another step to moving up the hydration ladder.
|Pain au Levain w / WW, 100% levain|
|Total Dough Weight (g)||1250||Prefermented||15.50%|
|Total Formula||Levain||Final Dough|
|Total Flour||100.00%||736.2||100.00%||114.1||Final Flour||622.1|
|Bread Flour||75.00%||552.1||100.0%||114.1||Bread Flour||438.0|
|Whole Wheat||20.00%||147.2||0.0%||Whole Wheat||147.2|
|Autolyse levain, water, flours for 30min.||2 stage liquid levain build|
|Add salt, mix. Then 150 French Folds, 5 min. rest, 150 FFs.||Stage 1|
|Bulk Ferment 2.5 hrs., Letter Folds at 40, 80 Min.||Bread Flour||57.1|
|Divide, Pre-Shape, 20 min. rest, Shape. Onto floured couche||Rye||0.0|
|Retard for 12-16 hrs.||Water||57.1|
|Oven to 480dF, 45-60 min.||Starter||22.8|
|remove from retard, onto oven peel, bake at 460dF.||Stage 2|
|13 min w/steam, rotate loaves, 10-15 min. more.||Bread Flour||57.1|
|Vent oven for 3 min and remove to wire rack.||Rye||0.0|
410g x 3 baguettes/long batards