Finally Getting The Hang Of This High Hydration Sourdough R Breadit

Finally Getting The Hang Of This High Hydration Sourdough R Breadit All of my other attempts have always come out a little dense & tight with a really chewy crust, but this one was sooo airy & springy & just lovely 🙂 this is my fourth loaf, and i feel like i’m finally getting the hang of it! any tips for shaping a high hydration dough? i think that’s where i’m struggling the most. thanks in advance!. But higher hydration doughs are harder to work with, and significantly high hydration doughs can be pretty hard to get right, til you get the hang of it reply reply more replies more replies more replies.

Today S High Hydration Sourdough Bread Breadit Been looking to sourdough vids for high hydration dough handling tips. bottom's a little too crispy still. any tips on keeping it a bit more tender? maybe a baking stone under the tray? it's a conventional oven, 450°, did 8 min, spun 180, then another 12min. Autolyse premixing the dough. weigh out your sourdough starter and water into a large mixing bowl. mix the water and starter together briefly. then add your flour and salt and mix whole lot together to form a shaggy dough. cover your bowl with an elastic food cover or plastic wrap and let it sit for around 1 hour. Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. See picture for reference. now the fun part. take and wet the tips of your fingers and gently poke the dough, dimpling it and creating that signature focaccia look. let rise for another 1 2 hours until puffy and bubbly. place in a preheated 425 degree oven and bake for around 40 minutes or until golden and done.

First Time Trying A Higher Hydration 77 Sourdough Recipe R Breadit Rest for 30 minutes. 1:00ish pm: stretch and fold. first 3 stretch and folds – every 15 minutes. last 3 stretch and folds – every 30 minutes. cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner, especially with high hydration dough): shape dough. See picture for reference. now the fun part. take and wet the tips of your fingers and gently poke the dough, dimpling it and creating that signature focaccia look. let rise for another 1 2 hours until puffy and bubbly. place in a preheated 425 degree oven and bake for around 40 minutes or until golden and done. Add 800g white flour and 200g whole wheat flour and mix with your hands until incorporated. cover your bowl and let autolyse for 40 minutes (see my guide to the autolyse technique for more information) after 40 minutes add 20g salt and slowly pour the remaining 50g water on top. squeeze & mix until incorporated. Holding both ends of the parchment paper, carefully transfer the dough into your hot dutch oven and close the lid. bake for 20 minutes at 500°f with the lid closed. 20 minutes later, remove the lid and continue baking at 500°f for 12 15 minutes, until the top of the loaf has a golden brown color.