Just a small correction in the video, in the video, we originally said that you should have four hundred
and forty grams of water total, but we really want to aim for 400 grams in total for an 80 percent
hydration.
We're now on to our first hydration bread in this recipe.
We're going to be looking at an 80 percent hydration bread because Sabato's typically have a higher
hydration.
Now, there's going to be some new techniques that we're going to have to worry about when we are working
with the dough.
And you might find that in the beginning.
It's a little bit more challenging to work with it, but that's OK.
The more you work with it, the more you try, the better you're going to get.
And that's the great thing about Salvado bread, is that when you make mistakes or as you are working
on your effort and the time that you put into your bread, you get to enjoy something afterwards anyway.
OK, so we're going to try some new things in this recipe.
So again, we're going to an 80 hydration, 80 percent hydration bread.
And so that means we're going to need about four hundred and forty grams for our total five hundred
and fifty grams of flour.
So let's go ahead and let's your honor scale.
And we have a Cerrado starter, which we fed yesterday, last night.
And you can see that it's nice and pillowy.
It's fluffy, it hasn't deflated yet.
Has a nice, sweet smell to it.
So it's ready to use.
So we're going to use 100 grams a starter in this recipe.
OK, so we have 100 grams again, we have a little left over for us to feed, so we'll feed this afterwards,
we'll zero that out and I'd like to add the water now.
We do have a total of four hundred and forty grams of water that we need to put in.
So I'm only going to put in four hundred grams now and then I'll add the 40 grams later when necessary.
After all these.
Remember, that auto lease period is really critical in order for us to have a well-developed though,
so I'm just going to take out 30 grams just to support it a little bit too much.
And this is already a high hydration dough.
OK, we're down to it's 400 grams.
So I'm going to go.
It's going to go ahead and mix in the starter
now for this first bread.
We're not going to increase the amount of whole wheat flour that we're going to put in.
But typically with these higher hydration breads, usually you're going to want to put in more whole
wheat flour.
The whole wheat flour is going to absorb more water.
So it'll kind of make it a nicer balance.
But for this first bread, we're not going to change our ratio because and the whole wheat flour is
going to be a little bit different to work with.
So we're going to kind of introduce one more challenge as we go along.
OK, so we are scale and just like in our previous bread recipe, we're using 50 grams of cauliflower.
There's our 50 grams, OK, there's our 50 grams.
Now we're going to add in four hundred and fifty grams of the white flour.
OK, so we now have a total of five hundred grams of flour and 400 grams of water inside this starter.
So what we're going inside this dough.
So what we're going to do now is we're going to go ahead and start mixing this again.
I like to mix from the bottom.
We were incorporating all that of starter into all the dough.
Now, this, again, is going to be a much wider dough and you'll notice right from the very beginning
that it's a much wider dough.
And because it's a winter day, we can give it a longer, orderly period, and if you are also using
a more wholegrain flour, you can give it a longer or less period.
Remember that Quarterly's period is a time of rest for the dough to start forming some gluten chains
for the proteins, the hydrate.
And the more time we give it
more like though it's going to feel and the more efficient our search unfolds will be, OK?
So that's really all about it that we need.
We just need to get some of that flower incorporated.
OK, so what we're going to do is I'm going to cover this and I'm going to let this go for most likely
an hour and then we'll come back and we'll see how it looks after one hour.