May 18, 2020 - 11:48pm
Ideas and Recipes for High Hydration
Are there any sourdough recipes that have high hydration? I recently followed a recipe with 75% hydration but my loaf was super dense. If I increase the hydration, I hope to get a better and more even crumb.
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There are many things you should try before attempting to raise the hydration. If you are not skilled in baking sourdough bread already, raising the hydration will only hurt. What recipe are you following right now? Share the formula and the method.
How active is your starter?
Recipe:
450 g Bread Flour
50 g Whole Wheat Flour
375 g Water
100 g Starter (100% Hydration)
10 g Salt
I autolysed for an hour, added in the levain at its peak and incorporated it in and let it rest for 30 minutes. I then added in salt and mixed it. I did the slap and fold for about 5 minutes then let it sit for 30 minutes. I then did 8 coil folds every 30 minutes. After that, I preshaped and then did a final shape and put it in the fridge for 24 hours. My starter is a few weeks old. It reaches it's peak in about 10 hours. It's fed at a 1:2:2 ratio. I did the float test and it floated so I'm assuming it's strong enough.
Give us the picture of your crumb and we can try to guesstimate what went wrong.