Handmade High Hydration Sourdough Bread Recipe | Autolyse Method | How To

Using more water in your dough will result in those bubbles that everyone is chasing. I personally do not make bread like this very often, but it has its place. The more water is added the more difficult it becomes to develop gluten. That is why we are using the autolyse method which helps hydrate the flour and make the gluten development easier for us. The long cold proof gives this bread an intense flavour.

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