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No-Knead Artisan 100% Extreme High Hydration Bread
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- čas přidán 5. 08. 2024
- For years, travelling has been an essential part of our life. There was no month in a year that didn't see us leaving home heading to another unknown destination. We really enjoyed our moments on the road, every minute and every second of it, and then the world changed. As of now, it has been more than a year, we are practically going nowhere, silently watching the world go by. So to satisfy my yearn to travel, we are making every bread we bake or every dish we cook our journey. We put in our passion, strive to find out more about what we do, and be very audacious in our effort to get the best flavors and aromas. This is our latest journey.
For this particular one, we are taking on high waters, a 100% high hydration bread. It, just like our journeys on and around the sea, is very wet and has made for an incredibly fun challenge. Enjoy!
Ingredients
Bread Flour 200 g
Water 200 g
Instant Yeast 2 g
Olive Oil 10 g
Salt 4-5 g
#artisanbread #highhydration #journey
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Thanks so much for answering quickly!
well novita, you've inspired me to try I higher hydration. I'm currectly doing a 75% on my sourdough but I really liked how you're bread looked. thank you
Thanks heaps for your video is the best one ever keep it up lady 🙏
Thank you! Will do!
Nice bread, looks delicious
Thanks!
making my first high hydration bread today :) ive only really made normal white breads, wheat breads, a couple cornbreads, etc. hopefully it turns out good 😄 waiting for it to be done rn
Sounds great!
Love your Dutch Oven! 😉
😁
美味しそうなパンですねフランスパンみたいな感じですか〜
こねないパン（アルティザン風）はとてもフランスパンですね😄
Greetings from Texas, Seraphin you make it look so easy.
This old truck driver will eventually develop that soft touch for the handling of this wet dough.
In the mean time keep
cooking/baking.
Thanks for the comment 🙏
I love the baking dish. Where did you find it?
Can I add hydration later, like after the autolyse so I can work the dough easier
Hello
Thank you so much. I was wondering would it make a difference if I proof it in a bowl without a towel? Is the towel necessary?
You need to cover the dough to prevent dry out that will limit the rise. Covering the dough will retain the dough moisture.
Oh, man - that's a new technique. Trying this today. May I ask - is that an actual baking dish with a high lid, or do you just invert a casserole? If the latter - that's just brilliant!
You guessed it right, we just inverted a casserole 😀
Sometimes, when I score a high hydration dough, it collapses a little. Sometimes, but not always. Am I over fermenting when that happens?
Thank you! This is the best demo I’ve seen on handling a high hydration dough. How do you feel about refrigerating the the first proofing overnight?
Refrigerating the dough can help to build the flavor and allow you to adjust the baking schedule to suit yours, so it's a pretty useful technique as long as you use it properly.
Thank you for the reply, I have 2 more questions if you don't mind. Can this dough stay in the refrigerator for more than 10 hours? And, When you take it out of the refrigerator to bake do you let the dough warm up any or do you put it in the over as soon as you get it ready?
Sure, if the fridge is about 4° C, you can let it be there for up to, in my experience, 36 hours. As for baking, you go straight to baking after scoring, and you score immediately after you take it out from the fridge, where it has been retarding over night. These are steps that I usually do especially for high hydration dough. If you let it sit on the counter, it will just flat out when it gets warm up to room temperature
@@NovitaListyani Again, thank you. My schedule makes it much more convenient if I can leave it in the refrigerator for 12-14 hours. I'll try this in a few days and post my results.
So this time you don't wait for the dough, coming to the room temperature before baking? You bake directly the dough coming out from the fridge? Is it correct? Many thanks
Yes, it's straight from fridge to oven. The dough was fully risen, with such an extreme hydration, if we were to let it come to room temperature, we would end up with flat bread.
Thanks Seraphine. How do you like this recipe vs one using a preferment such as poolish?
When it comes to taste, preferment always excels, but this one when done right is just as great 😄
I'd guess the poolish is a bit easier on the schedules. As long as you have a poolish, you can make a yummy bread much quicker
what is the glass container you're using to bake this in? It looks a little nicer than a traditional dutch oven
Oven safe glass casserole dish.
Great vids! Could this one be done with yeast water instead? and if so, how?
Yes, you can use yeast water. We are in the rainy season here and I am running out of fruit yeast water :) hope to release a video on that. The plan will be to substitute 100 ml of fruit yeast water from the above recipe, and maybe we also need to adjust the bulk fermentation duration here and there.
OK... that's now 2 from 2 videos you've smashed outta the park. Subscribing.
Love the video! I have two questions. First, in this video, at which point did you add the yeast? Second, what percentage of yeast do you prefer if you need to use commercial yeast (instead of fruit yeast water)?
czcams.com/video/4Cpsgir28HM/video.html this video is using commercial yeast
@@NovitaListyani thank you for the reply, I will check it out. Have a wonderful day!
Where did she add the yeast??? Did you WATCH the video??
Start at 1:35
Hi, I love your recipe, could you tell me what kind of flour you use, how much protein does it contain? Thank you very much.
Local bread flour with 13-14% protein.
@@NovitaListyani Thank you!!
Pengambilan gambar nya keren banget.. pake kamera apa kak.
Tips dong ngambil anggelnya..😅
My first attempt today to make the bread. I am using King Arthur Bread flour which is 12.7% protein. When I finished the mixing it was very watery - it did not look like yours. I measured everything on a scale and have made bread before so I don't understand what happened. I dumped it and tried again...in order to get the dough to look like yours I had to add more flour. Does the King Arthur Bread flour have a high enough protein content for this bread? Not sure how the second batch will come because it is in its first proofing.
I made baked the bread this morning. It was fairly small with some a crumb that had some holes but not like yours. Not sure what I did wrong but I will try again
I don't really have such a baking dish (not with a lit), does it make a big difference when I'm baking it without a lit or can i hack myself something together? 😊
The main purpose is to retain the steam, you can either use a Dutch oven or water filled lava stones, etc.
@Novita Listyani thank you for this, its in the refrigerator cold proofing and I wasn't sure if a Dutch oven was good but thank you for the info and the recipe. I've made alot of bread but this is my first high hydration and I love this and def will be making this many more times 👍❤️🫡
The bread was very good - very tasty but it was a small loaf. Can I double this recipe and if so do I double the yeast?
Yes you can!
Yeast, water, salt, flour and oil. Same ingredients as many Ciabatta bread recipes. Could this dough be shaped and baked as if I what making Ciabatta rolls?
You may try, but due to such a high hydration, it will end up very flat
one more question - what water temperature did you use? Thank you1
26°-27°C
Amazing step by step videos as usual 💫 .. i would appreciate if you let me know of a better way of making Mushroom water yeast .. can l replicate your fruit yeast method or Mushroom is different way ?
Hmm, while Mushroom and Yeast are both fungi, but I don't think you can use mushroom as leavening agent. The closest attempt maybe Kombucha, which does look like mushroom.
@@NovitaListyani thanks for your response .. am in the process now of mimicking mushroom yeast n will see the outcome .. kambucha has many other components like tea which could stress the yeast as l heard caffein would do so .. hence l didnt tried it .
When I pulled mine out the refrigerator it looked perfect but it was sticky and stuck all to the parchment, I ripped it off and gave it a heavy dusting of semolina but do you have any suggestions on what went wrong?
Also how long did you keep it in after you took the lid off?
We use lots of rice flour to prevent the dough from sticking, it almost always works.
Every oven is a little bit different from other ovens, after taking the lid off, observe the crust, once it turns golden brown, it's done.
@Novita Listyani sorry for responding late but thank you so much for this recipe.. bread was amazing and made me realize I home high moisture dough! I really appreciate you posting this and replying 🙌🏻
It appears that you are cooking this in a dutch oven. Most bread recipes using a dutch oven called for it to be put in the oven cold and then preheated while the oven preheats so that you are putting the dough into a hot dutch oven....it didn't appear that you preheated the dutch oven...did you? Also can I use my le crueset enameled dutch oven
Yes, you can use Le Creuset enameled cast iron Dutch oven, you need to preheat your Dutch oven. We were using a glass casserole dish.
what are Crumpets?
i thought this was a no knead recipe.. but you actually did folds... the idea of no knead is to not do anything but just the initial mixing...
Hi novita I tried your dinner rolls and brioche it came out really good
But last week I made dinner rolls with whole wheat flour it was very sour
Could you please suggest a fruit yeast that doesn’t turn too sour,I would like sweet but not sour.
Thanks for sharing your knowledge with us,keep going.
If you are using whole you need to cut short the fermentation time, you can easily over ferment it, whole wheat flour contains more nutrients for the fruit yeast to feed on than white flour, hence they reproduce faster.
@@NovitaListyani
Thanks for the quick reply
Will try again with less fermenting time.
i didnt used yeast.. Instead i used 65G of starter. But everything same like yours.
My dough turned out much wetter than the video so all the steps have been difficult to perform.
May I know what is the protein content of the bread flour you used?
@@NovitaListyani not sure. Maybe that is the issue. I will get some bread specific flour and try again.
Tapi aku nggak ngerti caranya makan. Gigiku malah jadi ngilu mendengar suara "gergaji" itu. Setelah itu tinggal dimakan begitu saja?
Diemplok terus dimamah😃 Kuwi atos jabane thok, mas. Jerone empuk.
This is absolutely great. Unfortunately, nobody in this world is gonna repeat that. Don't get me wrong, i've gone through some homemade bread journey and professional bakery business, I know what I'm saying. Very few people are able to do that
Well I just did it 👍
Anyone else feel like breadmaking instructions are like: Mix ingredients. Face west. Stretch dough. Apologize to the dough. Face west! Stretch dough and rotate 36° and stretch 30% the amount you had stretched previous to the current stretch. Stretch. Face west. Wait 30 minutes. Apologize.