1 00:00:00,360 --> 00:00:05,130 Just a small correction in the video, in the video, we originally said that you should have four hundred 2 00:00:05,130 --> 00:00:10,500 and forty grams of water total, but we really want to aim for 400 grams in total for an 80 percent 3 00:00:10,500 --> 00:00:11,040 hydration. 4 00:00:12,000 --> 00:00:16,390 We're now on to our first hydration bread in this recipe. 5 00:00:16,440 --> 00:00:22,020 We're going to be looking at an 80 percent hydration bread because Sabato's typically have a higher 6 00:00:22,020 --> 00:00:22,650 hydration. 7 00:00:23,310 --> 00:00:27,720 Now, there's going to be some new techniques that we're going to have to worry about when we are working 8 00:00:27,720 --> 00:00:28,230 with the dough. 9 00:00:28,620 --> 00:00:30,990 And you might find that in the beginning. 10 00:00:30,990 --> 00:00:33,700 It's a little bit more challenging to work with it, but that's OK. 11 00:00:34,200 --> 00:00:38,400 The more you work with it, the more you try, the better you're going to get. 12 00:00:38,730 --> 00:00:46,020 And that's the great thing about Salvado bread, is that when you make mistakes or as you are working 13 00:00:46,020 --> 00:00:51,870 on your effort and the time that you put into your bread, you get to enjoy something afterwards anyway. 14 00:00:52,140 --> 00:00:55,180 OK, so we're going to try some new things in this recipe. 15 00:00:55,830 --> 00:00:58,650 So again, we're going to an 80 hydration, 80 percent hydration bread. 16 00:00:59,040 --> 00:01:04,170 And so that means we're going to need about four hundred and forty grams for our total five hundred 17 00:01:04,170 --> 00:01:05,450 and fifty grams of flour. 18 00:01:05,760 --> 00:01:08,700 So let's go ahead and let's your honor scale. 19 00:01:10,380 --> 00:01:15,690 And we have a Cerrado starter, which we fed yesterday, last night. 20 00:01:16,050 --> 00:01:18,060 And you can see that it's nice and pillowy. 21 00:01:18,060 --> 00:01:20,040 It's fluffy, it hasn't deflated yet. 22 00:01:21,090 --> 00:01:22,680 Has a nice, sweet smell to it. 23 00:01:22,680 --> 00:01:23,710 So it's ready to use. 24 00:01:24,180 --> 00:01:26,570 So we're going to use 100 grams a starter in this recipe. 25 00:01:37,750 --> 00:01:43,840 OK, so we have 100 grams again, we have a little left over for us to feed, so we'll feed this afterwards, 26 00:01:44,740 --> 00:01:47,800 we'll zero that out and I'd like to add the water now. 27 00:01:47,800 --> 00:01:52,420 We do have a total of four hundred and forty grams of water that we need to put in. 28 00:01:52,630 --> 00:01:58,630 So I'm only going to put in four hundred grams now and then I'll add the 40 grams later when necessary. 29 00:02:00,240 --> 00:02:01,380 After all these. 30 00:02:07,340 --> 00:02:15,340 Remember, that auto lease period is really critical in order for us to have a well-developed though, 31 00:02:15,700 --> 00:02:19,950 so I'm just going to take out 30 grams just to support it a little bit too much. 32 00:02:19,960 --> 00:02:21,800 And this is already a high hydration dough. 33 00:02:22,680 --> 00:02:25,540 OK, we're down to it's 400 grams. 34 00:02:25,540 --> 00:02:26,090 So I'm going to go. 35 00:02:26,110 --> 00:02:28,480 It's going to go ahead and mix in the starter 36 00:02:31,480 --> 00:02:32,860 now for this first bread. 37 00:02:33,160 --> 00:02:36,390 We're not going to increase the amount of whole wheat flour that we're going to put in. 38 00:02:36,790 --> 00:02:42,340 But typically with these higher hydration breads, usually you're going to want to put in more whole 39 00:02:42,340 --> 00:02:42,880 wheat flour. 40 00:02:42,880 --> 00:02:44,860 The whole wheat flour is going to absorb more water. 41 00:02:45,460 --> 00:02:48,840 So it'll kind of make it a nicer balance. 42 00:02:48,850 --> 00:02:54,880 But for this first bread, we're not going to change our ratio because and the whole wheat flour is 43 00:02:54,880 --> 00:02:57,040 going to be a little bit different to work with. 44 00:02:57,040 --> 00:03:01,460 So we're going to kind of introduce one more challenge as we go along. 45 00:03:02,500 --> 00:03:08,490 OK, so we are scale and just like in our previous bread recipe, we're using 50 grams of cauliflower. 46 00:03:08,620 --> 00:03:13,210 There's our 50 grams, OK, there's our 50 grams. 47 00:03:13,510 --> 00:03:16,660 Now we're going to add in four hundred and fifty grams of the white flour. 48 00:03:18,190 --> 00:03:24,760 OK, so we now have a total of five hundred grams of flour and 400 grams of water inside this starter. 49 00:03:25,000 --> 00:03:27,310 So what we're going inside this dough. 50 00:03:27,340 --> 00:03:32,130 So what we're going to do now is we're going to go ahead and start mixing this again. 51 00:03:32,140 --> 00:03:33,400 I like to mix from the bottom. 52 00:03:35,020 --> 00:03:39,120 We were incorporating all that of starter into all the dough. 53 00:03:39,470 --> 00:03:46,820 Now, this, again, is going to be a much wider dough and you'll notice right from the very beginning 54 00:03:46,820 --> 00:03:47,830 that it's a much wider dough. 55 00:03:50,830 --> 00:03:57,970 And because it's a winter day, we can give it a longer, orderly period, and if you are also using 56 00:03:57,970 --> 00:04:02,560 a more wholegrain flour, you can give it a longer or less period. 57 00:04:03,280 --> 00:04:12,910 Remember that Quarterly's period is a time of rest for the dough to start forming some gluten chains 58 00:04:12,910 --> 00:04:14,500 for the proteins, the hydrate. 59 00:04:17,320 --> 00:04:18,520 And the more time we give it 60 00:04:21,910 --> 00:04:29,510 more like though it's going to feel and the more efficient our search unfolds will be, OK? 61 00:04:29,800 --> 00:04:31,390 So that's really all about it that we need. 62 00:04:31,970 --> 00:04:34,930 We just need to get some of that flower incorporated. 63 00:04:35,790 --> 00:04:40,540 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 64 00:04:40,540 --> 00:04:44,200 an hour and then we'll come back and we'll see how it looks after one hour.