100% Hydration. Amazing Sourdough. Crystal Bread. | by JoyRideCoffee

100% hydration Sourdough Crystal Bread. After the low hydration bread (64%) that I published in the last video here on my channel (   • Open Crumb from STIFF DOUGH. 64% Hydration...  ) I wanted to do an experiment with the same flour using a high hydration 100%. Many people say that it is very difficult to make this very high hydration bread. Through this video I tried to show that the method is quite simple. Others refuse to make such bread on the grounds that butter or jam does not sit on it. But this is a totally special bread that is not commonly eaten with butter. But taste is amazing. I mixed 325g of water with 325g of Manitoba Casillo (13% protein) and let them to autolyse for an hour. Then I kneaded by hand (Rubaud method) with 65g starter. After 30 minutes of rest I kneaded again by hand with 7.5g salt. I did 5 coil folds (30 minutes between) after which I had to leave home. The total bulk at room temperature 22-23 deg. C (calculated from the moment I put the starter in) was 8 hours and 30 minutes. When I returned in the evening, I put the pyrex dish in the fridge at 4 degrees Celsius until the next morning (12h) when I divided it into two parts and let it to rest on two baking sheets for an hour until the oven was heated. I baked them on the baking steel at 250 degrees Celsius for 10 minutes with steam and then 20 minutes at 210 degrees Celsius without steam. It is absolutely fascinating to see how the same flour behaves in extreme hydration conditions: low and high. Both full of amazing flavors. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: Trevor Jay Wilson:   / trevorjaywilson   Kristen (fullproofbaking):   / fullproofbaking   Claudio Perrando: https://claudio-perrando.com/