5h • 🍞 Recipes
More high hydration dough experiments…
2 batches of 80% hydration dough, 5% inoculation, developed the structure in 2 hours, and bulk fermented to a 50% rise in 6 hours. All is good.
May 13, 2026
High hydration experiments… 80% hydration at low inoculation, 5%, and room temperature bulk fermentation. I ended bulk fermentation when the dough had risen 50%. Ambient temperature is now 74°f. I’m in no rush because I’m not going to bake the dough today… so I can very patiently wait for Hank and his millions & millions of microbial buddies to work slower because Grandpa didn’t put them on their favorite heating pad.
Hank was fed last night with cold tap water 1:2:2 with 50% High Gluten flour + 25% Whole Wheat flour + 25% Dark Rye flour. It was strong at 2:00pm when I mixed the 80% hydration batch above. However It’s now 4:00pm and he’s been at peak for a long time so he might be less powerful.🤷♂️
Batch B / 5% inoculation
FORMULA: 100/80/2/5 Total flour 1200g
5% recipe: 2 loaves
725g High Gluten flour
315g AP flour
100g Whole Wheat flour
850g water… room temperature. Hold back 50g water to dissolve the salt during Fermentolyse
120g Hank
24g salt
———————-
Total weight: 2184g
4:00pm: is when I started mixing. 4:09pm is when Hank was introduced to the flour. Mixed Fermentolyse ingredients and brought it to a shaggy mass. Dough temperature 81°f. Fermentolyse until 5:00pm.
5:00pm: add the salt and remaining water… mix with pincher and Rubaud methods… for about 3 or 4 minutes, until the dough becomes semi-cohesive with a smooth top skin. Dough temperature 81f. Cover mixing bowl with smaller mixing bowl. Rest until 5:30pm.
5:30pm: Do windowpane test - almost passed the test. Rest until 6:00pm, 2 hour final checkup. Dough temperature 80°f.
6:00pm: passed the windowpane test. I did a final coil fold just to gently realign the existing strands for Hank. Into oiled cambro - starting elevation before any rise had occurred, 4” from the bottom of the vessel. Dough temperature 79°f. Bulk ferment until the dough has risen 50% from its original height = 6”.
All 4 loaves cold proofed overnight and baked this morning…
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More high hydration dough experiments…
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