MBMorgan You are a Forkish--high hydration guy, so here's a question for you. I did a high hydration "experiment" not long ago--not a Forkish recipe, but a "science experiment". Anyway, the dough was so loose it spread out pretty wide--too big for my SS bowl cover. When doing doughs in the 78%-ish range, it it necessary to use a DO or such in order to limit the spread of the dough?
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Hi Willy. The short answer is pretty much "yes". A few months ago, I tried inverting the base of my 7 qt DO as the "lid" on a pizza steel. The 75% hydration dough spread so quickly on the steel that I almost couldn't contain it. The resulting loaf looked more like a pancake than a boule. Now, I use my 5 qt combo DO. The "skillet" (normally the DO lid) is the base but it is a couple of inches deep and controls the spread of dough nicely so that I can invert the base of the DO for use as the "lid". Works great!
Here's a link to the combo to help with the visual: https://www.amazon.com/dp/B000LEXR0K/?tag=amazi0a8-20-
What is your reason for not using the DO in its "proper" orientation? Ease of removal when baking is finished? I have a good sized DO (from camping), but it's a flat lid. We used our Le Creuset for the first loaf I made and..., well, that's off limits now (discoloration). LOLLast edited by Willy; March 11, 2017, 07:34 PM.
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So if it oozes wide, it might not be your fault for not developing the gluten enough? I'm afraid to go above 70 percent.Comment
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Scott... you're thinking too hard. You have a fear of the unknown. Watch the videos I posted below and take your normal 70% hydration dough recipe you've been using and goose it up to 75%. The difference... will blow your mind.😜 Plus... it's easier.👍
Buy a 12 quart mixing bucket. -
Willy I don't use much WW either. I use semolina instead. Soooo good.
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Even if you get maximum gluten development, those high hydration doughs can present a bit of a challenge ... which makes it all the more rewarding when you get a successful result.Originally posted by scottranda View PostComment
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Breadhead - It's the walking I find elusive. Something about playing football since the 2nd grade (thanks Dad) plus supsequently even-more-stupid physical activities seem to have resulted in a chronically blown right knee. I'm seeing a ortho doc in a few days to discuss options. Sigh ... -
Your limitations dictate what you can't do...😡 I notice that people our age have normal limitations that I'm greatful I don't yet have but... my vision issue concerns me. My 39 year old son who is in the medical industry tells me if you're moving you're living. If you're not moving you're dying.
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High hydration dough requires a different technique than a 66% or 70% dough.
Lower hydration doughs I use Chef Jacobs techniques. Mixing, gluten development, the window pane test, shaping, final shaping, final proofing and the poke test are pretty much the same and just as critical regardless of the hydration rate. Getting each step right will give you a great loaf of bread.
For the 75% or 78% hydration doughs that Ken Forkish loves and has mastered he makes everything seem pretty simple, even though it's not until you've done a few loaves. Mixing, gluten development, the window pane test, final shaping, final proofing and the poke test are just as important when using Ken Forkish' techniques as using Chef Jacobs techniques.
Some of Mr Forkish' recipes only require 2 folding sessions and some require 4 folding sessions. The additional folding sessions are to further develop the gluten. You develop a feel of how resistant the dough is to being folded to know when your dough will pass the window pane test. Your dough will go flat if the gluten structure is not properly developed. Final shaping your dough is critical. I'm more aggressive in my final shaping technique than both Chef Jacob and Ken Forkish. I try to get as much pressure on the outside skin of the dough as I possibly can without tearing it open. Then the poke test... makes sure you get your dough in the oven on time. You've got about a 15 minute window of perfect proofing and over proofing.
Once you really understand high hydration sourdough bread making... it's actually easier than low hydration dough making. However... learning to really understand all of the critical steps of bread making it's easier and best to start with low hydration dough, in my humble opinion.
This is how Forkish bakes a 78% hydration dough... https://m.youtube.com/watch?v=rtoMhY0vS9E
This is how you fold high hydration dough... https://m.youtube.com/watch?v=CQHuWDEo3SA
Portioning and final shaping high hydration dough... https://m.youtube.com/watch?v=MPdedk9gJLQ
Final proofing & poke test... https://m.youtube.com/watch?v=6oAfl1u0fIw
If you get all of these step correct... you WILL NOT get a flat loaf of bread.👌
This is a loaf of the bread that Ken Forkish baked in the video above but our Pit member, bread baking friend, Pequod , stepped it up a notch. He put it seam side down and scored it!!! This is a kick ass loaf of bread and a great picture!!!
Attached FilesLast edited by Breadhead; March 10, 2017, 11:58 PM.Comment
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Breadhead what do you do differently for scoring a high hydration dough?Comment
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Nothing... just hope and pray that you did everything just right. If your gluten was developed right and your final shaping was tight and you timed your proofing just right everything will be alright. If that doesn't go right you will have a bowl of batter not bread dough. -
I would go seam side up for your first few loaves of Forkish' high hydration bread. Pay close attention to how the gluten develops, so you understand that better on your next loaf. The reason he suggests seam side up is developing a 75% dough just right so you can score it is not an easy task.
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