How to Make Extreme High Hydration Ciabatta the Easy Way

how's it going you curious B Bakers welcome back to the channel in today's video we're making super high hydration chabata so let's get in kitchen and see how it's done we have made a couple of 100% hydration Breads in the past few months although they were sandwich loaves baked in bread tins this time I decided to push the hydration of some freestanding breads so I'll show you how to make two versions of this chabata one with a hydration of 94% that's the one you're seeing on screen right now and another one with a hydration of 110% these breads might look humble on the outside but is the interior that makes them Shine the crumb is so bubbly and awesome looking and it's super tasty and moist the method for making these chatas is very different to my regular chabata recipes there's no need for a cou for final proofing there's no messing around with flowery surfaces I hope you are intrigued by now so let's get right to it and see how it's done here's what we need when it comes to the ingredients some white bread flour whole wheat flour yeast salt and water for the dough also need some olive oil for coating and handling it will not only make our life easier it will also give the bread a unique and tasty crust when it comes the equipment we need a bowl scales a do scraper and a large tray but not for baking for proofing for baking I will use my baking steel and to slide the loaves in the oven I'll use my pizza peel and a piece of baking paper but if you don't own these things you can certainly bake these breads on that large tray okay let's begin the process my kitchen is around 20 83° C or 73° F I'm using water that is slightly cooler than that the dough always warms up by a degree or two as we mix it in a large bowl combine the water the yeast the salt and whole wheed flour then give it all good mix then add the white bread flour and mix it to a dough of course I'm not sure if we could call this a dough it'll be more like a batter at first but a good long cold fermentation and a few folds will turn it into a dough the recipe that I'm demonstrating right now is the one for the 94% hydration loaf both the recipes make two large loaves you could easily make half the recipe it'll be easier and depending on how much bread you need might just be enough okay a quick temperature check later this is ready for the fridge usually when cold fermenting I suggest chilling the dough for around 30 minutes but because this dough is so wet and loose we need to give it some more time the more time we give it the better the flour will absorb the water so a 1H hour folding interval is appropriate here after the first hour of chilling remove the dough from the fridge wet your hand with water release the dough from the bowl and then fold it over itself going around in a circle keep going till it becomes nice and tight and difficult to fold then flip it upside down and fold it underneath itself a few times similar to a coil fold and if it becomes too sticky wet your hands again right after the first fold place it do back into the fridge for another hour of chilling after the second hour of chilling perform the second fold it is identical to the first first one wet your hand fold it over once it becomes tight flip it over fold it underneath itself and then chill it down for one more hour the third fold is a coil fold this type of fold is more effective and now the dough is cohesive enough to take it wet your hands with water release the dough from the bowl then grab it by the middle lift it up let it hang down and roll it underneath itself first do one side then the other then turn the down 90° and repeat once it's nice and tight place it back into the fridge for a long cold fermentation of around 18 to 24 hours it is the next day the dough is nice and bubbly we'll give it another coil fold before we divide it and shape it all this folding is there to build tension give the do some structure if we don't fold it it'll turn out flat as a pancake giving the dough some tension will make your rise a little bit more vertically as it bakes okay from now on you have two options if you're baking your chabata on a steel and you're sliding it in the oven with a pizza peel then follow the onscreen instructions but if you're going to bake your Loaves on a Tray Line the tray with non-stick baking paper and oil it lightly use more oil on the dough itself you don't want to use too much oil for that kind of method because things might get too smoky but whatever you do place a dough on the paper Lin or oil tray and then divide it in half you could also wet your hand and pinch it in half whilst it's still in a bowl after dividing wet your hands with water pick each piece of dough up turn it so that the cut is facing downwards and fold the sides down and back up into the middle cover the surface of the doughballs with oil we're not using cling film for final proofing so the oil will prevent the doubles from drying out the final proof will take around 40 to 60 Minutes during this time you want to preheat the oven 220 C 430 F fan on and that'll be 240 C or 465 F fan off and of course preheat your baking steel if you're using one okay the final proofing is done but we can't really bake them like this we need to give them an elongated shape so wet your hands with water and shape your chab buts now the next step is optional but the idea behind it is that as the dough ferments all the bubbles are rising to the top and as it bakes they will keep rising to the top so flipping the dough upside down should distribute those bubbles evenly throughout it of course these loaves are not tall enough to notice any huge difference so I'll leave this decision up to you you can flip them or leave them as they are or do one of each and see which works best and the same goes for when you're proofing and baking on a paper line baking tray okay one last thing if you have a spray bottle spray the loaves with water okay let's get these wobbly things in the oven they'll take around 15 minutes of baking and if your oven is a little bit dodgy just like mine and is baking things on one side more than the other then turn the loaves around halfway through the bake to get a more even crust color and just look at that they puffed up pretty well especially considering the extreme High hydration and the fact that kneading was replaced by folding and of course the Simplicity of this method cannot be understated remember that this though never touched the table and we didn't have to dust tons of flour on it a few folds and a little bit of olive oil is all we needed let's leave those chatas on the side and let's have a look at the 110% hydration dough it is made using exactly the same method as the previous one I mixed the dough I chilled it for 1 hour I gave it a fold I chilled it for one more hour I gave it the second fold I chilled it for the Third hour then I gave it a coil fold then it was cold fermented for 18 to 24 hours Fold It Again place on an oily tray divided in half left to proof then flipped upside down on a piece of baking paper then slid in the oven for baking this steam contains more water than flour is that even bread the thing about bread making and I've mentioned this in previous videos recipes are just list of ingredients it is the method that makes the bread you could adjust these recipes to your liking change the hydration reduce it make the dough easy at handle get taller loaves out of it use different flour or different mixes of flowers mix some seeds into the dough even better still drop the dough in a large tray full of seeds and cover it on all sides there are so many things that you can do all I did here is play with the hydration and let's compare these things side by side and see how they differ of course the wetter the dough the more will spread out sideways it's natural and it is obvious here here which one has the higher hydration oh by the way I baked the 110% hydration Loaf a whole day before I baked the 94% hydration one it is still super soft and moist despite the high crusto chrum ratio and the shape of it I don't think it's necessary to go to 110% it was just an interesting experiment even 94 is a bit much you can go lower or whatever you do let me know how it goes and as ever thank you so much for watching and I'll see you in the next one

Channel: ChainBaker

Views: 15,825

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: kMHv61drbXo

Length: 8min 9sec (489 seconds)

Published: Sun May 19 2024