Richard Chrz do I see some signed guitars and concert posters back there?!?
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That first experiment on a high hydration flat bread.
I had seen on Chef show with Roy Choi, when Chris Bianco and Chad Robertson together made a flat bread pizza that they had figured was about 125 percent hydration with preferments.
this is another step in me working towards a 125 percent hydration flatbread style dough that can be baked in all sorts of ways, flat bread. Pizza, focaccia, fougasse , etc.. this is somewhere between 88 and 90 percent hydration. Was a really fun process to work through, I’m not there yet, but this was a serious win for me in my process.
I am likely a year or so away from where I will want to be with this. But willing to answer questions along the way,
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@Richard Chrz this thread is just incredible!
I am SO anxious to get back into my kitchen and get back to doing a little baking BUT to tell the truth the technique and effort that goes into your art with sour dough is a bit intimidating. SO far beyond my basic bread baking skills!
I will admit that beyond the intimidation there is a definite desire to delve a bit deeper into your craft. Your Sour Dough bread is definitely beyond amazing.Comment
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Thank you for the kind words. But this thread was to highlight that it is so easy that even Richard can do it. It is absolutely no different then bbq. It’s practice, it’s attention to details, and learning what are actual details, and it is a whole lot cheaper then bbq, to focus my energy on. I bake for Beef, but seriously just dig in.
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This mornings bakes.I also fed a 90 plus hydration fermentation on my flatbread experiment.
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So I’ve been working on different percentages, folding techniques etc,
here is is north of 100% hydration by likely 5 percent. It is my very first time trying to make bread out of pancake batter consistency. I’m pretty pleased for my first. It has a great cracker crumb, and it has this incredibly great somewhat sweet center. So good.
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This is a high, likely 90 percent hydration sourdough focaccia from last weeks bake. It was another first for me. I will try to duplicate this one for sure.
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I’m so, so, so close, yet, so far away. But, this is 100%hydration. Im about at medium point on where I want this to go.
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SheilaAnn likely no end game. However,in the Chef show docuseries with Roy Choi, one episode Chris Bianco and Chad Robertson bake a 125 percent Flat bread pizza that. What I would really like to do, is find a way to sell my recipes, and I would come train the process. That is like.y dreaming bigger then my recipes though. The 125 percent,that is not out of my range of grasp.Last edited by Richard Chrz; March 10, 2022, 07:15 PM. -
Richard Chrz got it! I need to watch that episode. Actually, I have a ciabatta I’m going to try this weekend. I know I have a ways to go to get to higher hydration percentages. -
Richard Chrz regarding the ciabatta…. Epic fail. I grabbed a recipe from the internet because it was small batch. I should know better…. Next up: Peter Reinhart’s recipe from the Apprentice book.
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One more photo of that bake.
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SheilaAnn I thought of you and your English muffin thread that you tagged me in. 😁Last edited by Richard Chrz; March 11, 2022, 01:22 PM.
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Wow.Comment
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Last edited by Richard Chrz; March 18, 2022, 12:55 PM.Comment
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This mornings
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I having a cool week with dough, I hope to have some more to share after how I see it perform to my imagination. This starter is begging to be fed for the start of tomorrow’s bread makes.
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Ok, scanned this whole thread. I need to try the high hydration focaccia - that episode of The Chef Show was interesting.
One question Richard Chrz - am I right that your baker's percentage for starter is 20% for your bread?Last edited by rickgregory; April 5, 2022, 10:42 PM.Comment
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rickgregory That is a great question, I think way to many variables for me to accurately say, especially with various flours, I just don't have that expertise. With that being Said, I have a few theories, based on observational findings. I think it is always best to work in the idea that, advancing each situation faster then one might think, with the idea, that your culture is revved up and still working actively, don't let it slow down. I'm likely making a shift at 80 percent.Last edited by Richard Chrz; April 6, 2022, 12:16 PM. -
also, your refrigerator is a tool, as are other feeding schedules. like 1:2:2 or 1:3:3 or even 1:4:4 -
so looking back at my focaccia that i made today. 100 percent hydration. my initial culture was fed at 1:3:3. My last experiment was 332 grams of the prementioned starter, I added in 332 grams of warm water, i then stir my mixture as vigorously as possibly, imagine trying to make a bubbly slurry of fermentation water, then I added in 332 grams of high protein flour. and slowly worked over two days, utilizing cold fermentation to keep it progressing slowly. I added the salt in on day two.
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