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In the last series, we saw what happens when you need a high hydration dough using All-Purpose Flour,

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and one of the reasons why All-Purpose Flour isn't the best for you for doing a high hydration dough

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is because it has a lower protein content than bread flour does.

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So.

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The problem with that is that the higher the protein flours allows it to absorb lavs the flour to absorb

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more water.

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And if you notice at the end of our shaping video, we weren't really able to get and I really taught

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surface with that all purpose flour.

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I'm realistically with the all purpose flour.

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The maximum hydration you should go is maybe seventy two to seventy five percent, but we are trying

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to do an 80 percent with it.

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So I wanted to show you that you could still make a high hydration dough with it.

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But really, if you want to make one properly, you want to make sure that you're using a bread flour.

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So we are going to be using bread flour for this one today and we're going to do the 80 percent hydration

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again so that this way we can see the difference between how the bread flour works and the All-Purpose

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flour.

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So we're still going to do 80, 80 percent hydration, which means we're going to put in 350 fifty grams

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of water and we're going to put in our hundred grams of the starter.

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Now, this starter has been sitting for about 12 hours.

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My daughter decided to play with it just before I started the video.

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So it's deflated a little bit, but this has risen about 30 to 40 percent.

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And this is a rye flour starter.

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The rye flour allows you to get a little bit better rice.

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And so as you get into these higher hydration dough's, one of the things that you want to be mindful

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of is that you really need to control the fermentation process in order to be successful.

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So the better you control the fermentation process, the easier it is to create a high quality dough.

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So I'm going to show you a trick in this series to help you figure out when you're high hydration dough

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is ready to to use or I guess maybe a better way of saying that is we're going to figure out we're going

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to use a trick this time to figure out when our Bulc fermentation is complete.

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OK, so first we're going to put in our three hundred and fifty grams of water, put it in one hundred

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grams a starter.

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And again, I'm for this recipe.

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We're going to stick with the same percentage of whole wheat flour to the white flour.

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And then in further episodes, we'll talk about how, you know, what we should do when we increase

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the amount of whole wheat flour contents.

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We're importing 50 grams of whole wheat flour like we have in previously.

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And then now we'll be putting in four hundred and fifty grams of the white bread flour.

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OK, we now have a total of five hundred grams of flour, 50 grams of the whole wheat flour, four hundred

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and fifty grams of the white flour.

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Now, we're going to go ahead and mix this together.

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In the mixing process, again, all we're looking to do is to get the flour, the starter and the water

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incorporated.

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And because this is a high hydration dough, we're going to make sure that we let it have a very long

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resting period.

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So we're going to let this sit for about two hours covered to our all the protein to absorb the water

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before we actually add our salt and the rest of the water.

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So just as a reminder, this recipe should have four hundred grams of water in total.

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So we've only put in three fifty.

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So we'll be putting three fifty in after our auto at period.

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OK, so just like that, I'm going to go ahead, we're going to cover this up with Saran Wrap, make

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sure that it's airtight, let it sit for about two hours and then we'll come back, we'll add our water

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and salt and we'll start doing our Foulds.