In this section of the course, we're going to talk about our first hydration bread that we made.
Now, in this course, in this part of the course, we did use all purpose flour because maybe not everyone
has the ability to get bread, flour, so you can still make a high hydration bread using all purpose
flour.
But you'll see in a little bit that there are some downsides to using All-Purpose flour, but you certainly
can make a delicious bread doing that.
So the recipe that we're going to use is shown on your screen, we're going to use a total amount of
flour of 500 grams and we're going to do an 80 percent hydration, which means that in total we're going
to need 400 grams of water.
Well, then use the same amount of starter and salt that we use previously and the same amount of white
flour and whole wheat flour.
So at this point, the only thing that we're changing is the hydration.
One thing that you might want to be careful about, if you can only use all purpose flour, you might
want to lower the hydration.
I found that 80 cents was a little bit too high for my all purpose flour that I was using.
But I think if I were to bring that down to 75 to 72 percent hydration, I think the bread would have
came out better.
But as you'll see in the videos, you can still make an absolutely delicious bread.
The downside with the All-Purpose Flour is it didn't allow for as much gluten to develop and the end
product never really got as strong of a gluten network.
And so it was less likely to hold its shape in the end.
And in this section, we're also going to talk about how do we make a battered.
So in the next section, I'll show you, how can you make the same hydration, flour, using bread,
flour, and you'll see how much better that bread flour comes out to be.