How To Make High Hydration Sourdough | Natural Fermentation

This video demonstrates how to make high hydration sourdough.

Making high hydration sourdough can be challenging but is definitely rewarding. The taste, texture, keeping quality and crumb are all improved by adding more water to your dough but you have to be careful not to overdo it!

This formula is a great place if you are looking to work with higher hydrated sourdough.

▼ ▽ 5 Tips for High Hydration Sourdough ▼ ▽
https://youtu.be/kFacIB7Nwjw

▼ High Hydration Sourdough Dough Calculator
This is the EASIEST way to make any batch size of dough you want.
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▼The Full Recipe (Makes 2 X 900g loaves)

For the Levain:
10 hours at 17-18C
7g starter
67g Water
60g Bread Flour
7g Rye
- Note that these temps and times can change in different environments so watch your starter.

Final Dough:
698g bread flour
131g whole wheat flour
44g rye flour
768g water
140g ripe levain
19g salt

▼ ▽ TIMESTAMPS
00:00 Introduction
00:37 Building the Levain
03:27 Autolyse
05:44 Mixing
10:07 - Bulk Fermentation
10:34 - First Fold
11:02 - Shaping
19:41 - Score and Bake
22:00 - Outro

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Видео How To Make High Hydration Sourdough | Natural Fermentation канала Matthew James Duffy