Cold Proofed 100 Hydration R Sourdough 110% hydration dough would be like 500 g flour and 550 g water. seems impossible, but some flours can hold that much hydration. i’d be surprised to learn that this boule is actually 100% though. i think op might not understand hydration. 1000g flour (100 rye, 200 ww, 700 bread) 72% hydration 18% starter 2.2% salt mix all together and then waited an hour. did some light kneaded and waited an hour. stretch and fold after that and every 30 minutes for a couple hours. temp in house is ~67f. popped it in the fridge ~18 hours (long overnight).
Danish Rye Bread 100 Hydration R Sourdough 415 g water (plus 5 10 g) 100 g levain. 10 g salt. currently bfing at about 76 f in the oven since my kitchen is cold. my question is more about technique though. the nyt recipe has you shape and then proof for an hour or more based on the poke test before refrigerating overnight, but the perfect loaf has you pop it right in the fridge after 20. This timeline can also be found in the printable recipe box below. day one: 8:30 am – autolyse (mix flours and water). allow mixture to rest, covered, at 80°f 26°c for 1 hour, or as long as 2 hours. 9:30 am – add mature sourdough starter, mix thoroughly. cover and rest at 80°f 26°c for 30 minutes. Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. Holding both ends of the parchment paper, carefully transfer the dough into your hot dutch oven and close the lid. bake for 20 minutes at 500°f with the lid closed. 20 minutes later, remove the lid and continue baking at 500°f for 12 15 minutes, until the top of the loaf has a golden brown color.
How To Make A Cold Proofed 100 Hydration 100 Whole Wheat Bread Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. Holding both ends of the parchment paper, carefully transfer the dough into your hot dutch oven and close the lid. bake for 20 minutes at 500°f with the lid closed. 20 minutes later, remove the lid and continue baking at 500°f for 12 15 minutes, until the top of the loaf has a golden brown color. Shape (6:45 p.m.) shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. cover the baskets with a reusable plastic bag. proof (7:25 p.m. to 9:00 a.m. the next day) cover proofing baskets with reusable plastic and seal them shut. then, place both baskets into the refrigerator and proof overnight. Tip #4: be gentle while shaping. as with kneading, shaping also improves with a new approach. using a heavy hand to compress the dough, adding muscle to the mix, is best saved for shaping firmer doughs. here, a gentler approach is better, applying only the pressure required to seal a seam.
How To Make A Cold Proofed 100 Hydration 100 Whole Wheat Bread Youtube Shape (6:45 p.m.) shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. cover the baskets with a reusable plastic bag. proof (7:25 p.m. to 9:00 a.m. the next day) cover proofing baskets with reusable plastic and seal them shut. then, place both baskets into the refrigerator and proof overnight. Tip #4: be gentle while shaping. as with kneading, shaping also improves with a new approach. using a heavy hand to compress the dough, adding muscle to the mix, is best saved for shaping firmer doughs. here, a gentler approach is better, applying only the pressure required to seal a seam.
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