how to make 100% hydration sourdough bread

This is a 100% hydration sourdough bread.

#highhydration #sourdough

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1st Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
260 grams Water
10 grams Olive Oil
54 grams Sourdough Starter / Levain
5 grams Salt

Method:
1.)Fermentolyse (without salt) for 30 minutes
2.) Add the salt and mix for few minutes and rest for 5 minutes
3.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
4.) Perform a Coil Fold on a square container:
5x Coil Fold and the last Coil Fold rested for 1 hour
5.) Bulk Fermentation is completed in 5 hour and 40 minutes
6.) Shape and place it into the banneton
7.) Place into the fridge ( cold retard for 24 hours)
8.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.


2nd Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
270 grams Water
54 grams Sourdough Starter / Levain
5 grams Salt

Method:
1.)Fermentolyse (without salt) for 30 minutes
2.) Add the salt and mix for few minutes and rest for 5 minutes
3.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
4.) Perform a Coil Fold on a square container:
4x Coil Fold and the last Coil Fold rested for more than 1 hour
5.) Bulk Fermentation is completed in 6 hours
6.) Shape and place it into the banneton
7.) Place into the fridge ( cold retard for 10 hours)
8.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.


3rd Dough:
135 grams Organic Artisan Bakers Craft Plus (Central Milling)
135 grams Electra Light Flour (Central Milling)
270 grams Water
54 grams Sourdough Starter / Levain
5 grams Salt

Method:
1.)Autolyse for 45 minutes
2.) Add the levain, mix and rest for 30 minutes
3.) Add the salt and mix for few minutes and rest for 5 minutes
4.) Mix it again and then transfer to a bulking dish and rest for 30 minutes
5.) Perform a Coil Fold on a square container:
6x Coil Fold and the last Coil Fold rested for 50 minutes
6.) Bulk Fermentation is completed in 6 hours
7.) Shape and place it into the banneton
8.) Place into the fridge ( cold retard for 17 hours)
9.) Score the dough, baked (preheated oven) 500F with lid on for 25 minutes and 450F with lid off for another 20 minutes. Remove the bread from Dutch oven and put it back on the turn off oven for 10 minutes while still warm.


Music♪
Epidemic Sound:
We Carry On - Yonder Dale
No Good Byes - Amarath Cove
Distant Shores - Amarath Cove
Illuminations - David Celeste
Reach Out Your Hand - David Celeste
Eternal Favour - Dream Cave

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Thank you
Lori❤