Should the levain must have the same hydration level as the final dough?

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Andresito on 30 May 2016 at 13:47

Hello,

I have a doubt about the hydration level of levains and final doughs. Should they both be the same? Should the levain must have the same hydration level as the final dough?

For instance, let´s say I have the following:

Starter => 100% hydration

Levain => It will be aportion of my starter that I take out to build a pre-ferment of X% hydration level, and that I will use to make the final dough

Final dough => 65% hydration

 

If I take out a piece of my starter to build the Levain. What hydration must this levain have? 65%? or 100%?

Because I can make the final dough in two ways:

1. I can make the levain at 100% hydration, and then use it to create the 65% hydration final dough

2. I can make the levain at 65% hydration (thus making it the same as the final dough), and then use it to create the 65% hydration final dough

 

Is there a difference if I make the final dough with a 100% hydration levain instead of a 65% hydration levain?

Which one is the correct approach? Or both of them are equally good? Is there any advantages of one approach over the other?

I hope someone can clarify and explain whether it is important to use a levain that has the same hydration level as the final dough. 

Thanks for all the help!!

P.S Notice that I´m refering to the hydration level of the Levain, not the starter. I plan to keep my starter at 100% hydration all the time. The levain will be a portion of my starter that I use to make the final dough (a pre-ferment that will inoculate the final dough)

"Which one is the correct approach? Or both of them are equally good? Is there any advantages of one approach over the other?"

In my opinion you can make your starter, your levain, and your final dough whatever hydration you wish.  There is no "correct" approach.  If it works for you, it IS the correct approach for you.

Ford

Thank you Ford!

Good to know!

I thought that maybe there was some sort of rule. Something that says "You can´t do this because is heresy bla bla" or "every decent baker knows that you shouldn´t do it that way because it will ruin something on your bread bla bla"

Maybe bread making is not as rigid as I thought it will be :) 

and my dough somewhere between 70-85%.  So for me it doesn't usually make a hoot a difference but how you make and keep your starter, build your levain, develop the gluten, ferment / proof the dough and bake your bread does!

Hi Dabrownman,

Let me see if I understand you correctly.

Are you saying that the hydration level at which you keep your starter, levain and final dough is not really that important?

But instead,

What is really important is how you mantain your starter, how you build your levain, how you knead the doughs, and how you proof the dough.

So basically what you are saying is that focusing on the hydration level of the starter, levain and final dough is not really the key to bake a good bread, but there are other things that are more important to achive this goal

Am I correct?  

No single component is responsible for making a great loaf of bread.  

If your starter is strong and doing what it should, hydration could range.  Many people swear by a stiff starter (60% hydration or so) while just as many others only use 100% hydration.  And they all bake great loaves.  

For me it's how the dough feels once I think it's ready for the bulk ferment.  That's my tell point. By then all my hydrations have come together to make a single ball of dough with a single hydration.  Lately I'm finding 70% hydration nice for my current conditions - moving in to warmer weather.  So a cooler house because the furnace is off and the a/c is running.  I mention that because throughout the year you may find yourself adjusting hydration and timing due to conditions around.  So not just the factors that are under your direct control impact the final product. 

Interestingly, it is possible that one single component could ruin your great bake.  

It's like yoga - practice practice practice and listen to your body.  Only in this case you're listening to your dough.