In the last series, we saw what happens when you need a high hydration dough using All-Purpose Flour,
and one of the reasons why All-Purpose Flour isn't the best for you for doing a high hydration dough
is because it has a lower protein content than bread flour does.
So.
The problem with that is that the higher the protein flours allows it to absorb lavs the flour to absorb
more water.
And if you notice at the end of our shaping video, we weren't really able to get and I really taught
surface with that all purpose flour.
I'm realistically with the all purpose flour.
The maximum hydration you should go is maybe seventy two to seventy five percent, but we are trying
to do an 80 percent with it.
So I wanted to show you that you could still make a high hydration dough with it.
But really, if you want to make one properly, you want to make sure that you're using a bread flour.
So we are going to be using bread flour for this one today and we're going to do the 80 percent hydration
again so that this way we can see the difference between how the bread flour works and the All-Purpose
flour.
So we're still going to do 80, 80 percent hydration, which means we're going to put in 350 fifty grams
of water and we're going to put in our hundred grams of the starter.
Now, this starter has been sitting for about 12 hours.
My daughter decided to play with it just before I started the video.
So it's deflated a little bit, but this has risen about 30 to 40 percent.
And this is a rye flour starter.
The rye flour allows you to get a little bit better rice.
And so as you get into these higher hydration dough's, one of the things that you want to be mindful
of is that you really need to control the fermentation process in order to be successful.
So the better you control the fermentation process, the easier it is to create a high quality dough.
So I'm going to show you a trick in this series to help you figure out when you're high hydration dough
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
to use a trick this time to figure out when our Bulc fermentation is complete.
OK, so first we're going to put in our three hundred and fifty grams of water, put it in one hundred
grams a starter.
And again, I'm for this recipe.
We're going to stick with the same percentage of whole wheat flour to the white flour.
And then in further episodes, we'll talk about how, you know, what we should do when we increase
the amount of whole wheat flour contents.
We're importing 50 grams of whole wheat flour like we have in previously.
And then now we'll be putting in four hundred and fifty grams of the white bread flour.
OK, we now have a total of five hundred grams of flour, 50 grams of the whole wheat flour, four hundred
and fifty grams of the white flour.
Now, we're going to go ahead and mix this together.
In the mixing process, again, all we're looking to do is to get the flour, the starter and the water
incorporated.
And because this is a high hydration dough, we're going to make sure that we let it have a very long
resting period.
So we're going to let this sit for about two hours covered to our all the protein to absorb the water
before we actually add our salt and the rest of the water.
So just as a reminder, this recipe should have four hundred grams of water in total.
So we've only put in three fifty.
So we'll be putting three fifty in after our auto at period.
OK, so just like that, I'm going to go ahead, we're going to cover this up with Saran Wrap, make
sure that it's airtight, let it sit for about two hours and then we'll come back, we'll add our water
and salt and we'll start doing our Foulds.