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In this section of the course, we're going to talk about our first hydration bread that we made.

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Now, in this course, in this part of the course, we did use all purpose flour because maybe not everyone

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has the ability to get bread, flour, so you can still make a high hydration bread using all purpose

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flour.

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But you'll see in a little bit that there are some downsides to using All-Purpose flour, but you certainly

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can make a delicious bread doing that.

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So the recipe that we're going to use is shown on your screen, we're going to use a total amount of

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flour of 500 grams and we're going to do an 80 percent hydration, which means that in total we're going

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to need 400 grams of water.

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Well, then use the same amount of starter and salt that we use previously and the same amount of white

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flour and whole wheat flour.

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So at this point, the only thing that we're changing is the hydration.

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One thing that you might want to be careful about, if you can only use all purpose flour, you might

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want to lower the hydration.

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I found that 80 cents was a little bit too high for my all purpose flour that I was using.

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But I think if I were to bring that down to 75 to 72 percent hydration, I think the bread would have

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came out better.

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But as you'll see in the videos, you can still make an absolutely delicious bread.

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The downside with the All-Purpose Flour is it didn't allow for as much gluten to develop and the end

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product never really got as strong of a gluten network.

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And so it was less likely to hold its shape in the end.

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And in this section, we're also going to talk about how do we make a battered.

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So in the next section, I'll show you, how can you make the same hydration, flour, using bread,

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flour, and you'll see how much better that bread flour comes out to be.