can you make a high hydration sourdough recipe?
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can you make a high hydration sourdough recipe?

Sure! Here's a recipe for a high hydration sourdough bread:

Ingredients:

  • 500g bread flour
  • 400g water
  • 100g sourdough starter (fed and active)
  • 10g salt

Instructions:

  1. In a large mixing bowl, combine the flour and water until there are no dry spots. The dough will be very loose and shaggy.
  2. Add the sourdough starter to the bowl and mix until fully incorporated. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. This is called the autolyse.
  3. After the autolyse, add the salt to the dough and mix it in with wet hands. The dough will be very sticky and difficult to handle, but this is normal for a high hydration sourdough.
  4. Transfer the dough to a clean, lightly floured surface and begin the bulk fermentation. To do this, perform a series of stretch and folds every 30 minutes for the first 2 hours. To perform a stretch and fold, wet your hands and lift the edge of the dough up, then fold it back over the rest of the dough. Repeat this process every 30 minutes, for a total of 4-6 stretch and folds.
  5. After the bulk fermentation, transfer the dough to a lightly floured proofing basket. Cover with plastic wrap or a damp towel and let it rest for another 2-3 hours, until it has increased in size by about 50%.
  6. Preheat your oven to 450°F (230°C) with a Dutch oven or other heavy, lidded pot inside.
  7. When the oven and pot are hot, carefully transfer the dough to the pot, cover with the lid, and bake for 30 minutes.
  8. After 30 minutes, remove the lid from the pot and continue baking the bread for an additional 15-20 minutes, or until the crust is a deep golden brown.
  9. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

This recipe will give you a delicious and crusty sourdough bread with an open crumb and tangy flavor, thanks to the high hydration level. Enjoy!

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can you make it simpler?

Sure! Here's a simplified version of the recipe:

Ingredients:

  • 500g bread flour
  • 400g water
  • 100g sourdough starter
  • 10g salt

Instructions:

  1. Mix the flour and water in a large bowl until there are no dry spots.
  2. Add the sourdough starter and mix it in. Cover the bowl and let it rest for 30 minutes.
  3. Add the salt to the dough and mix it in with wet hands.
  4. Transfer the dough to a floured surface and perform a series of stretch and folds every 30 minutes for 2 hours.
  5. Transfer the dough to a proofing basket and let it rest for another 2-3 hours until it has increased in size.
  6. Preheat oven to 450°F (230°C) with a lidded pot inside.
  7. Bake the dough in the pot, covered, for 30 minutes. Remove the lid and continue baking for another 15-20 minutes.
  8. Let the bread cool completely before slicing and serving.

This recipe will give you a delicious high hydration sourdough bread with a tangy flavor.

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can you make it even simpler?

Sure! Here's an even simpler version of the recipe:

Ingredients:

  • 500g bread flour
  • 400g water
  • 100g sourdough starter
  • 10g salt

Instructions:

  1. Mix the flour, water, and sourdough starter in a large bowl until well combined.
  2. Cover the bowl and let it rest for 30 minutes.
  3. Add the salt to the dough and mix it in.
  4. Transfer the dough to a floured surface and perform several stretch and folds over 2 hours.
  5. Transfer the dough to a proofing basket and let it rest for another 2-3 hours until it has doubled in size.
  6. Preheat oven to 450°F (230°C) with a lidded pot inside.
  7. Bake the dough in the pot, covered, for 30 minutes. Remove the lid and continue baking for another 15-20 minutes.
  8. Let the bread cool completely before slicing and serving.

This recipe will give you a delicious and tangy high hydration sourdough bread with a crusty exterior and soft interior.