How To Bake A High Hydration Sourdough Artisan Loaf

Follow my recipe to learn how to bake a healthy, easy to digest loaf of high hydration sourdough and learn why you want to bake with higher hydration in your bread.

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What Is A High Hydration Loaf Of Sourdough?

If you’ve entered into the world of sourdough, you’re probably already aware of the many health benefits of sourdough. If you’re new to sourdough, head over to my post that explains why you should start baking sourdough bread. Also, if you are new, I do recommend starting out with a low hydration sourdough bread as it is easier to work with and will help shape your skills in sourdough.

Now that you’re familiar with why you should be baking sourdough bread and you are somewhat experienced, let’s briefly answer the question “What is high hydration sourdough?”. The simple answer is that it is sourdough with a high ratio of water to flour, measured by weight (usually in grams).

What Type Of Flour Should I Use For A High Hydration Level Loaf Of Sourdough?

Now, if you’re going to work with a high level of hydration, I recommend working with a higher protein content of flour. This is usually what’s called a “bread flour,” which contains a protein content of 12%-14%. The higher level of protein makes it easier for gluten to form – this is what creates what we call “elasticity” or the “stretchiness” of your dough. The higher protein content will help your loaf hold its shape. You can find my favorite type of bread flour for this recipe here.

Why Should I Care About Baking A High Hydration Loaf Of Sourdough?

You might be wondering, “Why should I care about high hydration versus low hydration?”. The answer, again, is simple: because higher hydration sourdough bread tastes better. I don’t believe I’m in the minority here when I say that higher hydration sourdough bread has a deeper flavor, a softer texture, and overall a more satisfying bite than lower hydration.

Not to mention, the crispier and thinner outer crust when combined with the moist soft center is just heaven. Insert drool emoji here.

I also find that my bread stays fresher longer and I get a more “open crumb” with my bread when working with higher hydration levels. If you’re not familiar as to what “crumb” means when it pertains to sourdough, read through my informative post on all the sourdough jargon here (post soon to come!).

Tools You’ll Need:

• Large bowl – You can use any large mixing bowl.
• Kitchen scale – When I switched over from using measuring cups to weighing out my ingredients, my sourdough went to a whole new level. Here is the one I use.
• Danish Dough whisk – Over the years, I have found this to be the best tool to mix my dough. I love this one. For now, you can use any type of mixing tool you have on hand. You can even use your hands!
• Bench scraper – Another tool that has saved me over the years and makes baking sourdough so much easier. Click here to get the one I have and love.
• Bowl Covers – You can just as easily use plastic wrap or a damp tea towel to cover your loaves, but I prefer to use something quick, versatile and that I know will be effective so that my loaves don’t dry out. These plastic shower caps are inexpensive and work beautifully! I love that they are reusable too. Or, you can opt for something like this organic beeswax wrap. These are both great options.
• Parchment paper – This helps your dough not stick to the bottom and allows for easier transfer to and from your dutch oven. Note: Not all parchment paper is created equal! If you find that your bread is sticking to your parchment paper after it cools, try another brand. It should not stick.
• Banneton baskets – These help hold the shape of your dough as they cold proof in the fridge.
• Score blade – I’ve tried to use a sharp knife in the past and it did not look good. Learn from my mistakes and get these.
• Dutch Oven – Trust me on this one. Yes, you can do an open bake. However, my years of experience have taught me that having the tools of the trade makes life easier. I have this one and this one and love them both!

Note: If you’re just starting out with sourdough, many people like to buy what they need as set. Here is a good option for that.

Things I Love About This High Hydration Recipe:

• Flavor – We’ve already talked about this, but high hydration sourdough bread has a much richer flavor and fluffier texture than lower hydration bread. A thin and crispy outer crust with an open and airy crumb are bonuses!
• No Knead – This is a “no-knead” recipe, meaning that in order to build the structure of the gluten in this bread, you don’t “knead” (pun intended) to do a lot of work. Just simple coil folds or stretch and folds will to do the trick.
• Hands Off – Even though it looks intimidating, I promise this is a pretty hands off recipe. Most of the time is dedicated to the bulk rise and fermentation of this dough!
• Customization – As long as you’re sticking with the 700 grams of flour, you can customize this recipe! For example, use 600 grams of bread flour and then add 100 grams of whole wheat flour (I love this Bob’s Red Mill whole wheat flour). Or mix with some add ins like rosemary or raisins! I love to add bagel seasoning or sesame seeds on top of loaf right before I stick it in the oven.
• Variety – Every loaf will look and feel different based on a combination of factors. Keep trying your hand and see all the wonderful designs you can score, rise you can get, and add ins you can play with. This is what makes sourdough so fun and addictive! I don’t know that I’ve ever created a “perfect loaf” and I don’t know that such a loaf exists.

Tips For High Hydration Sourdough

• When handling this dough, make sure to be gentle. High hydration doesn’t like to be roughed around! Your loaf will reward you with it’s fluffy and light texture when it’s ready to be sliced into.
• Try to be as exact as possible when weighing out your ingredients, but don’t stress! I’ve poured in too much starter (or so I thought) and ended up having a beautiful and savory loaf on more than one occasion.
• Wet your fingertips when your dough is too sticky to work with! I like to keep a spray bottle nearby with filtered water just for this.

Now, without further ado let’s get to baking!

Ingredients

• Active and bubbly starter – If you don’t have a starter, you can purchase one online, grab one from a friend who bakes sourdough, ask a local bakery, OR make your own.
• Bread flour – I like using Bob’s Red Mill bread flour that you can buy here.
• Filtered, room temperature water – I like to use water that has been sitting in my tea kettle.
• Sea salt – I don’t like to skimp on quality here. For best results, our family uses Redmond Real Salt, which we buy in bulk!
• 6 ice cubes

How To Bake A High Hydration Artisan Sourdough Loaf

Note: I like to feed my starter in afternoon so that I can bake it the next day. This might look different for you based on how long it takes your starter to become active and bubbly.

Feed your starter anywhere between 4-12 hours before starting this recipe. You want your starter to have doubled (or close to) and appear bubbly and rounded (not sunk in). If you need, help with establishing and maintaining your starter, I got you. Read my article on all things starter here (post soon to come!).

Measure out your 525 grams of filtered, room temperature water into your large bowl and add 100-125 grams starter. Don’t worry about not getting it perfect! Just do your best. Make sure your starter passes the float test and then mix together with your dough whisk.

Add your 700 grams of flour and mix, scraping the sides of the bowl as you go, until you have a shaggy dough.

Cover with your bowl with a shower cap or bowl cover for 30 minutes to allow for autolyse (this makes sure the flour fully absorbs the water).

Measure out your 14 grams of sea salt (I just tare the scale and use my bowl) and sprinkle onto your dough evenly. Wet your fingers to pinch the salt into the dough.

Wet your hands again and do your first set of coil folds (stretch and folds work, too). Cover and let sit for another 30 minutes.

Wet your hands and do another set of coil folds. Cover and let sit for 30 minutes.

Do one more set of coil folds and cover. Now is time for bulk fermentation! This is where your dough ferments and breaks down gluten to form something that is easy to digest and is gut healthy.

Cover and let sit in a warm place overnight or for for 8-12 hours. I recommend placing on top of your fridge, but some people have success with putting inside the oven with the oven light on – just don’t forget it’s there!

Once your dough has around doubled in size the next morning, gently tug at the sides of your bowl and lay your dough out on a lightly floured surface.

Stretch your dough into a large rectangle. Use your bench scraper to cut the dough in half. Now its time to shape.

Choose a half to work with. Remember that high hydration sourdough likes to be handled gently. Pull the bottom side of your dough up toward the middle and lay there. Then, take either sides of the dough and wrap them toward each other, sort of like your swaddling a baby. Then, take the top of the dough and pull out gently and then back to the center. You’ll do this and then quickly roll your dough over to reveal the smooth backside. When you have it all rolled up, move it around on the counter in round motions to gently build tension while you push and pull it toward you. If this isn’t making sense, watch this quick Youtube video to see what I’m talking about.

Do the same to the other half of your dough. Now, let your dough rest for 20 minutes.

Gently pull again to build tension in both loaves, this time for not as long. You want your dough to have a smooth surface. If you overwork your dough (and this is why it’s important to be gentle), your seams will rip and you’ll risk having a flat, lifeless dough that doesn’t hold its shape. Better to underwork it than overwork it. If you do overwork your dough, make some simple focaccia bread or croutons (recipes soon to come) or follow these simple shaping steps to recover and go ahead and skip down below to baking instead of cold proofing in the fridge.

Prepare your banneton baskets by generously flouring them with whatever flour takes your fancy. Many people like using rice flour for its light weight and texture, but you can just as easily use all purpose or whole wheat. You can even add an artistic touch by using cacao powder! This looks especially cool when you score the dough.

Use your bench scraper to gently transfer your shaped loaves into your banneton baskets, seam side up.

Cover with your shower caps or bowl covers and I like to use a grocery store bag or produce bag to put my loaves inside. The goal is to seal in moisture and keep air out.

Place inside fridge, making sure to tell your family not to put anything on top of your loaves (yes, there’s a story here).

Let sit in fridge anywhere from 2-15 hours. Mind you, can let it sit in the fridge for up to 3 days and some people even venture into five days, however the longer you let it set, the more you risk your dough overproofing. With that being said, I’ve left loaves in the fridge for days at a time and they turned out fine, albeit with not as much rise and the taste being quite tangier or sour.

Some people love long fermenting their loaves and if that is you, go for it! I find that 2-4 hours is all that’s needed. This cold proof or “cold retard” is not totally necessary for yummy sourdough, but I have found it allows for much better flavor. This is because the lactic acid bacteria within the sourdough creates acid, lending a stronger flavor to your loaf (this also creates an enzyme called protease which essentially eats gluten. Many gluten-intolerants like to long-ferment their dough using this method).

When you think you’re ready to bake, perform the “poke test” and let’s bake! Watch this youtube video for more information on proofing and the poke test.

Preheat your cast iron dutch oven at 500 degrees F with the lid on. I like to have two dutch ovens on hand so that I can bake two loaves at a time, thus saving on time and electricity. If you only have one, just bake one at a time.

While your oven is preheating, take one of your loaves out of the fridge and transfer to a sheet of parchment paper.

Now is the fun part: scoring! Use your flour of choice to smooth over the face of your dough. Take your scoring blade and bring out your creative side while you etch whatever patterns you’d like. It is important to score an “ear” to your dough either down the side or you can do a simple cut down the middle. See the FAQ’s down at the bottom of this post for more information on that.

When your oven is preheated, take the lid off and place 2-3 ice cubes on the bottom of your dutch oven. Try to place them evenly but don’t overthink it.

Use the sides of your parchment paper to transfer the loaf gently into the dutch oven and place the lid on top, making sure its on there firmly. Bake for 20 minutes.

After the 20 minutes is up, reduce the temperature to 475 degrees F and take the lid off your dutch oven. Bake for another 20 minutes.

Once your bread is done, don’t slice into it yet! I know it’s tempting and I’ve broken the rules before, too. You’ll thank yourself if you wait at least 30 minutes. Let cool on a cooling rack and use a bread knife like this one to slice.

I like to enjoy with some fresh raw butter and raw honey on top. What do you like to enjoy your sourdough with? Let me know in the comments!

High Hydration Sourdough Artisan Loaf

Chiliwist & Raw

Follow my recipe to learn how to bake a healthy, easy to digest loaf of high hydration sourdough!

5 from 4 votes

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Prep Time 1 hour hr 30 minutes mins

Resting Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Appetizer, Breakfast, Side Dish, Snack

Ingredients

  

•Active and bubbly starter – If you don't have a starter, you can purchase one online, grab one from a friend who bakes sourdough, ask a local bakery, OR make your own.

•Bread flour – I like using Bob’s Red Mill bread flour that you can buy here.

•Filtered, room temperature water – I like to use water that has been sitting in my tea kettle.

•Sea salt – I don't like to skimp on quality here. For best results, our family uses Redmond Real Salt, which we buy in bulk!

•6 ice cubes

Instructions

 

• Feed your starter anywhere between 4-12 hours before starting this recipe.
• Measure out your 525 grams of filtered, room temperature water into your large bowl and add 100-125 grams starter.
• Add your 700 grams of flour and mix, scraping the sides of the bowl as you go, until you have a shaggy dough.
• Cover with your bowl with a shower cap or bowl cover for 30 minutes to allow for autolyse (this makes sure the flour fully absorbs the water).
• Measure out your 14 grams of sea salt (I just tare the scale and use my bowl) and sprinkle onto your dough evenly. Wet your fingers to pinch the salt into the dough.
• Wet your hands again and do your first set of coil folds (stretch and folds work here, too). Cover and let sit for another 30 minutes.
• Wet your hands and do another set of coil folds. Cover and let sit for 30 minutes.
• Do one more set of coil folds and cover. Now is time for bulk fermentation! This is where your dough ferments and breaks down gluten to form something that is easy to digest and is gut healthy.
• Cover and let sit in a warm place overnight or for for 8-12 hours. I recommend placing on top of your fridge, but some people have success with putting inside the oven with the oven light on – just don’t forget it’s there!
• Once your dough has around doubled in size the next morning, gently tug at the sides of your bowl and lay your dough out on a lightly floured surface.
• Stretch your dough into a large rectangle. Use your bench scraper to cut the dough in half. Now its time to shape.
• Choose a half to work with. Remember that high hydration sourdough likes to be handled gently. Pull the bottom side of your dough up toward the middle and lay there. Then, take either sides of the dough and wrap them toward each other, sort of like your swaddling a baby. Then, take the top of the dough and pull out gently and then back to the center. You'll do this and then quickly roll your dough over to reveal the smooth backside. When you have it all rolled up, move it around on the counter in round motions to gently build tension while you push and pull it toward you.
• Do the same to the other half of your dough. Now, let your dough rest for 20 minutes.
• Gently pull again to build tension in both loaves, this time for not as long. You want your dough to have a smooth surface. If you overwork your dough (and this is why it's important to be gentle), your seams will rip and you'll risk having a flat, lifeless dough that doesn't hold its shape. Better to underwork it than overwork it.
• Prepare your banneton baskets by generously flouring them with whatever flour takes your fancy.
• Use your bench scraper to gently transfer your shaped loaves into your banneton baskets, seam side up.
• Cover with your shower caps or bowl covers and I like to use a grocery store bag or produce bag to put my loaves inside. The goal is to seal in moisture and keep air out.
• Place inside fridge and let sit anywhere from 2-12 hours. When you're ready to bake, perform the poke test: poke dough with floured finger. If dough springs back slowly about halfway, it's ready to bake! If dough springs back right away, it is underproofed and needs to sit longer. If it doesn't spring back at all, it is overproofed.
• When ready to bake, preheat your cast iron dutch oven at 500 degrees F with the lid on. I like to have two dutch ovens on hand so that I can bake two loaves at a time, thus saving on time and electricity. If you only have one, just bake one at a time.
• While your oven is preheating, take one of your loaves out of the fridge and transfer to a sheet of parchment paper.
• Now is the fun part: scoring! Use your flour of choice to smooth over the face of your dough. Take your scoring blade and bring out your creative side while you etch whatever patterns you’d like. It is important to score an “ear” to your dough either down the side or you can do a simple cut down the middle. See the FAQ’s down at the bottom of this post for more information on that.
• When your oven is preheated, take the lid off and place 2-3 ice cubes on the bottom of your dutch oven. Try to place them evenly but don’t overthink it.
• Use the sides of your parchment paper to transfer the loaf gently into the dutch oven and place the lid on top, making sure its on there firmly. Bake for 20 minutes.
• After the 20 minutes is up, reduce the temperature to 475 degrees F and take the lid off your dutch oven. Bake for another 20 minutes.
• Once your bread is done, don’t slice into it yet! I know it’s tempting and I’ve broken the rules before, too. You’ll thank yourself if you wait at least 30 minutes. Let cool on a cooling rack and use a bread knife to slice.

Notes

See my blog post above for tips and tricks (with links to helpful videos) as well as kitchen tools I use for this recipe.

Keyword appetizer, artisan, bread, breakfast, dinner, high hydration, loaf, lunch, snack, sourdough

FAQ’s About Sourdough Bread

Why Is My Sourdough Not Sour?

Sourdough is not a flavor. It is a method of leavening bread. If you’re wanting your bread to be more “sour” you can wait a longer time between feeds (this will also impact your bulk ferment time) or you can allow your dough to ferment longer. The longer your ferment time, usually the more tangy or sour your bread will be. However, you risk over proofing your dough which affects the rise in your bread. If you’re wanting a sweeter, milder bread I recommend maintaining a healthy bubbly starter and only cold fermenting for a couple of hours.

Why Do You Have To Score Sourdough Bread?

The answer is that as your dough rises in the oven, it will want to release gas and when you score your bread, it controls where that steam is released and how your dough rises. Otherwise, it will break through where it will create tears in your bread. It is important to score an “ear” to your dough either down the side or you can do a simple cut down the middle.

What Are The Benefits Of Sourdough?

Sourdough is a fermented product which makes it easier to digest and contains both prebiotics and probiotics, making it beneficial for your gut. Read more about the health benefits and why we eat sourdough here (post soon to come!).

Can I Eat Sourdough If I’m Gluten Free?

It depends on the person, but many people who cannot tolerate gluten can tolerate long fermented sourdough products. This means that the dough would need to be cold fermented for at least 24 hours. This is because the fermentation process breaks down gluten. However, there is still gluten present in sourdough bread. If you’d like to learn how to bake with gluten free sourdough bread click here.

Additional Shop This Post Links

Two other cast iron dutch ovens that are great to use are this one and this one!

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