This is not the first 100% hydration recipe on the channel. Previously, we made ciabatta style breads with this hydration, but those were rather flat. Someone asked me in the comments section of one of those videos if it was possible to make a sandwich bread which contains equal parts flour and water. Finally, I decided to give it a go. It turned out great. The texture is chewy, and the crumb is super moist. Kind of reminds me of a crumpet. And the fermented flavour is extremely pronounced.
For the dough –
550g (1.2lb) white bread flour
550g (1.2lb) water
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
10g (0.35oz) salt
15g (0.53oz) olive oil
1. Combine the water, yeast, salt, and oil. Mix well to dissolve the salt and hydrate the yeast. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F).
2. Place the dough in a clean bowl with the olive oil.
3. Chill for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Chill for 30 minutes.
8. Fold #3.
9. Chill for 30 minutes.
10. Fold #4.
11. Cold ferment for 12 – 24 hours.
12. Shape. Pour oil over the dough, release it form the bowl, cover all sides with oil, and give it another fold before placing it in the baking tin.
13. Cover and final proof for 2 – 2.5 hours.
14. Bake at 200C (390F) fan on for 40 minutes with the lid on.
15. Remove the loaf from the tin and place it back into the oven to bake for another 10 minutes.
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which pullman tin do you prefer, this one or the one with the waves that’s a rosy color?
How much sourdough starter do you have to use to do this recipe ? I like lots recipes that use yeast but I don’t know the correct conversion for sourdough starter instead. Many thanks 😊❤👍🏼
That’s the best pan loaf of bread I’ve seen.
This is a must try. I have the pan.
Yup. Baking bread tomorrow.
This has huge modification potential.👍
Can you do this with Sourdough starter instead?
Wow. Looks great! I make focaccia in a very similar way and just up the oil in the dough to 10% (I use the method you showed with cinnamon buns to fully incorporate it). I also use a very strong flour for more strength and that allows me to swap out 10% of the flour for rye which is a lot weaker 😊
Please make video for gluten free flour breads… Like sorghum, rice or any other millets
Love your channel and the way you explain it, very instructive.
I wondernifnyiuncould help with this problem, I have tried and tried to make a Portuguese roll called Papo Seco or Carcaças, they are so delicious, very light in weight and have a large crumb base, but with all the videos i have seen, none of them have acheieved success. Have you ever tried them? and if so, do you know how they become so light and airy, they weigh about half of a normal bread roll. Would appreciate any advice.
I always serve "upside down", but because until just now I thought that it was upright, because you flip it out I didn't think that people would flip it again
What is the thermometer you use for these? It isn't on your Amazon shop list.
Wow Charlie. That is an easy bread to make!! Mine wasn’t quite as “crumpety” as yours – but still it was pretty savage!
Next, I’m thinking of trying this with some more enrichment (eggs / milk) – aka Japanese milk bread. Do you think this dough would work with eggs and milk substituted for perhaps 150 g of the water?
Thanks for this recipe!
Can you make this bread with sourdough starter?
Have made 75% sourdough baguette… will try going to 85% soon…. 100%? Cheers from canada
this reminds me of an absolutely amazing slice of koji bread I had at a restaurant in Kyoto last year – almost exact texture and crumb structure to it and super fermented umami flavour from the koji. It honestly left me flabbergasted and curious as to the restaurant made it – guess I have a clue now!
Bread pans usually come in 9×5 or 8.5×4.5, the latter of which would closely match the Pullman loaf pan. BTW, that looks like the ideal grilled cheese just waiting to happen.
I'm working it as we speak. In the fridge for overnight ferment. I rolled some seseme seeds in the dough. AP flour with vital wheat protien added. I'll do the sourdough next time. Want to see how it turns out first. I'm liking it a lot so far.
I wonder if it would work with sourdough? Also I think I will try the cold ferment as the dough seems to be finished if I let it raise warm and doesn't have much oomph to raise again after forming. My loaves seem to get so hard after a day or two. =)
Pretty cool dough, slapped it into an oven tray and the inside turned out pretty well, but it's a bit too thin because the tray's more meant for things like lasagna so its too shallow and wide, also poured way too much oil and even then it got stuck on the bottom, next time I'll use parchment paper lol.
Would this work for a Dutch-Oven loaf?
I recently discovered your channel and you've made baking very logical and it has given me a solid understanding I didn't have before. Why are so many of your recipes baked at different temperatures, I've noticed some at 160 all the way to 245 could you explain the oven temperature range in a video.
Please, keto bread with gluten flour
Can you please repost cheese cake recipe? Thanks
It looks like a canele inside! You could also try a tangzhong if you want it to be even more tender. I'd be curious how far you can push it!