tasty recipes
85% Hydration Bread

Bread that's hard to work with.
  • 383 g + 25 g bread flour (manitoba cream)
  • 67 g graham flour
  • 383 ml + 25 ml water
  • 15 g dry or 50 g wet yeast or sourdough starter
  • 8 g salt

Combine 25 g flour, 25 ml water, and yeast into slurry (a "poolish").

Leave poolish for 12-18 hours.

Combine 383 g bread flour, 67 g graham flour, and 383 ml water in a bowl. Do not add yeast or salt.

Let wet flour sit for 1.5 hours (the "autolyse" stage).

Knead the wet flour using the "rubaud" technique for 5 minutes: pinch, pull up, and slap down hard.

Let mixture sit another 15 minutes.

Add the yeast poolish and salt.

Knead by "rubaud" for another 5 minutes.

Rest 30 minutes at 30°C (in a slightly warmed oven).

Triangle-fold dough over itself 8 times.

Shape into ball and set in baking paper lined bread basket.

Allow to rise for 45 minutes at room temperature.

Pre-heat cast iron pot to 240°C.

When finished rising, carefully lower bread into pre-heated pot.

Quickly slash a few gashes in the top of the loaf.

Put bread in oven, covered, and bake 35 minutes at 240°C.

Remove cover, lower temperature to 210°C, and bake another 15 minutes.

Remove from oven and cool on a rack.