Apr 12 (edited) • 🏆 Show Off Your Bakes
My 4 hour 75% hydration loaf of sourdough bread…
While baking my jalapeño + cheddar cheese loaf made yesterday for a friend that is flying home today i decided to make a 75% hydration loaf for his sister too.
100/75/2/25
945g bread flour
105g whole flour
750g H2O @105°f
300g Hank @full Rocket Fuel strength
24g salt
7:50am: I mixed it together all at once… vigorously by hand. I did my first set of slap and folds as soon as I was finished mixing… no bench rest. Then I bench rested the dough for 15 minutes and did a few more gentle slap and folds just until the dough was smooth, shiny and cohesive… and would hold its shape when tension pulled like it would at final shaping time. Dough temperature 84°f. Then into my marked bulk fermentation vessel and onto the heating pad set at 84°f… at 8:20am.
Hank my starter is fed 50% bread flour, 25% WW flour, 25% dark rye flour to give him that Rocket Fuel strength to raise my dough swiftly.
8:50am: 8% rise. Dough temperature 84°f.
9:50am: 20% rise. Dough temperature 85°f.
10:20am 30% rise. Dough temperature 85°f. Dump from bulk vessel onto bench, divide with bench knife and preshape with bench knife. Bench rest 15 minutes.
10:40am: final shape and into bannetons. Put one loaf in the fridge to cold proof overnight and final proof the other loaf at room temperature until 11:00am.
11:00am: put the dough on the baking steel unscored, cover it with the shell. Let it bake for 6 minutes to firm up the outer skin enough to make a swift incision with my Stanley box cutter, put the shell back over the dough and continue to bake for 15 minutes.
11:20am: remove the shell to allow the dough to brown. Set the timer for 15 minutes.
11:35am: take interior temperature of the dough… still not over 200°f yet.
11:45am: interior temperature still below 205°/210°f.
11:50am: all levels of the interior temperature are at least 205 °f
A 75% hydration loaf of authentic artisan sourdough bread in just 4 hours. I didn’t eliminate any required steps I still did mixing, gluten development, bulk fermentation, dividing, preshaping, bench rested, final shaping and final proofing.
What I did do is make Hank extra strong and changed the recipe to 25% inoculation and kept the dough at 84°f right from mixing all the way through bulk fermentation. Everything worked out just fine. I would show you the crumb shot but I’m gifting this handmade work of art to a friend.
Happy baking…
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My 4 hour 75% hydration loaf of sourdough bread…
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