Bread 100% Hydration 🤯 Is it real, is it possible to make a dough with the same amount of flour as water? To clarify let's put in 1KG of flour and 1KG of water.... yes, that means 100% hydration. And to achieve this we need a good flour that absorbs all that amount of water as the Superiore Le 5 Stagioni which is ideal for making this type of bread. This is the formula to make 1kg of dough: Ingredients: - (100%) Superiore flour: 1000 grs - (100%) Water: 1000 grs - (20%) Sourdough: 200 grs - (2%
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Bread 100% Hydration 🤯 Is it real, is it possible to make a dough with the same amount of flour as water? To clarify let's put in 1KG of flour and 1KG of water.... yes, that means 100% hydration. And to achieve this we need a good flour that absorbs all that amount of water as the Superiore Le 5 Stagioni which is ideal for making this type of bread. This is the formula to make 1kg of dough: Ingredients: - (100%) Superiore flour: 1000 grs - (100%) Water: 1000 grs - (20%) Sourdough: 200 grs - (2%
973.3K viewsOct 7, 2024
FacebookGluten Morgen
How to Make a 100% Hydration Bread by Hand - ChainBaker
How to Make a 100% Hydration Bread by Hand - ChainBaker
Mar 30, 2022
chainbaker.com
Easy High Hydration Sourdough Bread Recipe
Easy High Hydration Sourdough Bread Recipe
Jan 26, 2025
yummymummykitchen.com
100% hydration Sourdough bread, This recipe is not for beginners. Recipe for two loaves 1000 g. Bread flour 1000 g. Water 200 g. super active starter 20 g. salt. Mix the dough and rest for 30 minutes then I made 8 sets of coil fold every 15 minutes this process is 2 hours, proof the dough 3 hours after the last coil fold at 25 degrees Celsius Shaping I used a bench scraper to separate into two parts and round them up rest for 30 minutes then final shape, put them in the Bannaton Basket then cont
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100% hydration Sourdough bread, This recipe is not for beginners. Recipe for two loaves 1000 g. Bread flour 1000 g. Water 200 g. super active starter 20 g. salt. Mix the dough and rest for 30 minutes then I made 8 sets of coil fold every 15 minutes this process is 2 hours, proof the dough 3 hours after the last coil fold at 25 degrees Celsius Shaping I used a bench scraper to separate into two parts and round them up rest for 30 minutes then final shape, put them in the Bannaton Basket then cont
39.9K views4 months ago
FacebookMilsom Puttasri
100% Hydration Whole Wheat Bread | No-Knead Recipe - ChainBaker
100% Hydration Whole Wheat Bread | No-Knead Recipe - ChainBaker
Jul 13, 2022
chainbaker.com
Today we are making 100% hydration dough, which means that it has the same amount of flour as water. We use 1kg of flour and 1kg of water to make bread. This is the recipe we use for our 100% Hydration Bread. It allows you to make 1 loaf of 600grs. Ingredients: •⁠ ⁠(100%) Bread Flour: 450 grs •⁠ ⁠(100%) Water: 450 grs •⁠ ⁠(20%) Sourdough Starter: 90 grs •⁠ ⁠(2%) Salt: 9 grs Have you ever worked with such hydrated doughs? 🍞 Learn how to make sourdough bread with Gluten Morgen: https://www.gluten
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Today we are making 100% hydration dough, which means that it has the same amount of flour as water. We use 1kg of flour and 1kg of water to make bread. This is the recipe we use for our 100% Hydration Bread. It allows you to make 1 loaf of 600grs. Ingredients: •⁠ ⁠(100%) Bread Flour: 450 grs •⁠ ⁠(100%) Water: 450 grs •⁠ ⁠(20%) Sourdough Starter: 90 grs •⁠ ⁠(2%) Salt: 9 grs Have you ever worked with such hydrated doughs? 🍞 Learn how to make sourdough bread with Gluten Morgen: https://www.gluten
45.4K viewsApr 3, 2025
FacebookGluten Morgen
Dough days around here are a good time!! Classic dough recipe 76 percent hydration! • 500 g flour (bread or all-purpose) • 100 g active starter (100% hydration) • 330 g water (this gives you 76% total hydration) • 10 g salt My fav bulk baking tips! Pre measure everything the night before. Use pink salt so you can remember if it was added or not. Remember that large batches proof faster!! #sourdough #sourdoughbread #sourdoughbaking #bread #baker #microbakery #bulkbaking #breadbaker | Jane Dough
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Dough days around here are a good time!! Classic dough recipe 76 percent hydration! • 500 g flour (bread or all-purpose) • 100 g active starter (100% hydration) • 330 g water (this gives you 76% total hydration) • 10 g salt My fav bulk baking tips! Pre measure everything the night before. Use pink salt so you can remember if it was added or not. Remember that large batches proof faster!! #sourdough #sourdoughbread #sourdoughbaking #bread #baker #microbakery #bulkbaking #breadbaker | Jane Dough
73.5K views5 months ago
FacebookJane Dough
10:21
Full video of how to make 100-% hydration. This is not suitable for beginners but for those who want to test amazing flavor of 100% hydration bread My recipe 500 g. Japanese Bread flour (Venus 13% protein content) 500 g. Water 100 g. Starter 10 g. Salt Mix everything together by hand rest 30 minutes 1 Stretch and Fold then rest 30 minutes 2-4 Stretch and Fold- I use Coil Fold (rest 30 minutes in between at 27 degrees Celsius room temperature) continue bulk fermentation until the dough rises 80%
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