Is it “poolish” to make a high hydration bread without an overnight pre-ferment? It may have been a “biga” mistake but I made this high hydration no-knead bread with honey in a morning, in time for lunch.
After recent great success with Italian Pugliese bread it was time to start experimenting with variations. Can the flavor, crumb, hole formation and amazing crust of the high hydration (84%) pugliese be reproduced without using the biga (overnight pre-fermentation?)
This high hydration (75%) breads use a stretch and fold technique rather than kneading. This degasses and equalizes the temperature of the dough and builds and aligns the gluten strands to form an excellent full body loaf.
Along with no pre-fermentation this recipe does not use the Tipo 00 flour.
Quality Assurance report is just in – Yes!! This is a great bread! Make more! It has similar flavor, crumb, crust and hole formation as the Pugliese, but can be made start to finish in about 5 hours.
Honey No Knead 75 Percent Hydration Bread
Advanced No-Knead Bread
INGREDIENTS – (I weigh everything)
• 600 g all-purpose flour (about 4 cups using ‘scoop and sweep’ method)
• 450 g water (2 cups, room temperature)
• 21 g honey (1 Tbsp)
• 14 g kosher salt (1 level Tbsp)
• 3 g SAF Gold instant yeast (1 tsp)
- Add the water and honey to a large bowl and mix until the honey is dissolved.
- Add the rest of the ingredients and mix by hand, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
- After one hour, perform stretch and folds every 30 minutes over the next 1½ hours. Let the dough continue its fermentation for additional 1½ hours or until it doubles in size.
- Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side up.
- Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test. (Poked with a finger the indentation will spring back very slowly.) The dough will increase in size about one a half times or so.
- Place a baking stone and a steam pan in the oven. Preheat the oven to 500F. An hour of preheating is recommended.
- Turn the bread over on a piece of parchment paper. Score on top and place in the oven using a pizza peel. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
- Immediately drop the temperature to 450F and bake for 25 minutes.
- Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake until the internal temperature reaches 205-210F or about another 25 minutes.
- When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.