May 28, 2020 - 3:41pm
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 | |||||||||
alfanso | |||||||||
Total Flour | |||||||||
Total Dough Weight (g) | 1250 | Prefermented | 15.50% | ||||||
Total Formula | Levain | Final Dough | |||||||
Ingredients | % | Grams | % | Grams | Ingredients | Grams | |||
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 | ||||
Rye | 5.00% | 36.8 | 0.00% | 0.0 | Rye | 36.8 | |||
Water | 68.00% | 500.6 | 100% | 114.1 | Water | 386.5 | |||
Salt | 1.80% | 13.3 | Salt | 13.3 | |||||
Starter | 3.10% | 22.8 | 20% | 22.8 | |||||
Levain | 228.2 | ||||||||
Totals | 169.80% | 1250.0 | 220% | 251.0 | 1250.0 | ||||
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 | |||||||
Water | 57.1 | ||||||||
Total | 251.0 |
410g x 3 baguettes/long batards