Bread with 80% hydration
This bread is not easy to prepare. The dough is very moist, ie with a high percentage of water compared to flour, which makes working with it quite demanding. But that is why the result is fantastic and all the effort will pay off.
- Mix both types of flour with water and leave in autolysis for 6-12 hours (this time range gives you the opportunity to choose the best time for you to continue working with the dough since you need 3 hours for the next step). Autolysis is simply a process, in which you mix water and flour and leave it to stand, this way the flour will absorb the water and gluten will start to develop before you add the yeast.
- Add the wheat germ, barley malt, yeast and salt and mix by hand for about 2 minutes to combine the ingredients. The dough is very soft so it is not hard.
- For the next 3 hours, do the stretch & fold folds in the bowl every 30 minutes, pulling the ends of the dough and folding them over the rest of the dough, making 1 to 4 rounds until you feel the dough separate / rise from the bowl. Leave to rest for half an hour then repeat. (video).
- After the last folding, cover the bowl (lid or cling film + cloth over) and let rise at room temperature for 8 to 12 hours. The dough should double or almost (80-100%).
- Transfer the dough bowl to the refrigerator and leave for 2 to 24 hours. This time range allows you to choose the most favorable time for you to bake bread. Also, the longer the dough stays in the fridge, the more ripe it will be and the tastier the bread, and no less important, since it is a highly hydrated dough (a large percentage of water compared to dry ingredients, ie flour) will make it easier to shape. later. (p.s. I have made bread three times so far, of which twice the dough stood in the fridge for 24 hours and those two times I was also more satisfied with the result, although of course, if you do not have time you can shape it after 2 hours).
- Take the dough out of the fridge, sprinkle it with flour and gently separate it from the edges of the bowl, then pour it onto a floured board. Leave the dough to stand for 10 minutes.
- Shape the bread (round or oval) and place it in a basket covered with a clean cloth sprinkled with a mixture of flour and bran (I use oat bran) to keep the dough from sticking so that the joint is facing up. If you don't have a bannet, a plain bread basket or bowl will also serve as a last resort. Cover the bread basket with cling film and let it rise for 1 and a half hours.
- Then place the bread basket in the freezer for 15 minutes just before you put the baked bread.
- Preheat the oven to 240 ° C - if you have a baking stone, heat it together with the oven, otherwise heat the baking tray and place a small pan / tray on the bottom of the oven. Remove the hot stone or baking tray from the oven and carefully turn the bread over. him. Cut it in a couple of places with a sharp knife or razor and immediately place in the oven. At the same time, pour water or ice cubes into a small pan at the bottom of the oven so that steam is created. After 15 minutes, reduce the temperature to 210 ° C, remove the pan with water, and continue to bake the bread for another 25 minutes. Allow the bread to cool completely before cutting it. P.S. You can also bake bread in a pan with a lid, if it is easier for you, as with No knead bread.