The secret to a big, puffy ball of dough isn’t in the recipe. It’s in time, hydration, and the confidence to not stop too soon. Two of the biggest levers you can adjust in sourdough are hydration and fermentation, and both are simpler than they seem. How to calculate hydration Hydration is the percentage of total water compared to total flour in your dough. That includes the flour and water from your starter. Water ÷ Flour × 100 = Hydration % Example (single loaf at 70% hydration) If your recipe
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Tips for Working with High Hydration Dough for Sourdough | Baker Bettie
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Bread 100% Hydration 🤯 Is it real, is it possible to make a dough with the same amount of flour as water? To clarify let's put in 1KG of flour and 1KG of water.... yes, that means 100% hydration. And to achieve this we need a good flour that absorbs all that amount of water as the Superiore Le 5 Stagioni which is ideal for making this type of bread. This is the formula to make 1kg of dough: Ingredients: - (100%) Superiore flour: 1000 grs - (100%) Water: 1000 grs - (20%) Sourdough: 200 grs - (2%
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This is a 90% hydration dough. Yes, that’s right! It’s 450g water per 500g flour. And this without taking into account the starter in the dough, which increases the hydration slightly. I know, you wouldn’t say it’s 90% by how dry and dense the dough looks and feels like. But it is. And this is a great example why all posts out there showing an X% hydration dough is not always conclusive Every flour absorbs water in a different way; a 90% hydration dough can look like this when stoneground bread
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