Mastering High Hydration Dough
Working with dough that is 80% hydration or higher feels messy at first. The secret lies in keeping your hands wet, not floured, to prevent the dough from sticking while maintaining the integrity of the structure.
Water is your primary tool
Do not fight the stickiness with extra flour, as this creates dry streaks and dense bread. Trust the dough's ability to tighten up as you work it.
- large plastic dough tub
- bench scraper
- digital scale
- spray bottle with water
What goes in.
- 500gstrong white bread flour
- 400gwarm water (80% hydration)
- 10gfine sea salt
- 3ginstant yeast
Gentle tensioning
Instead of aggressive kneading, lift the center of the dough mass with both hands and let the ends tuck underneath themselves. This traps air without tearing the delicate gluten chains.
The method.
Mixing
Combine all ingredients in a tub until no dry flour remains. Let it rest covered for 30 minutes to allow the flour to fully hydrate.
Developing Structure
Perform four sets of coil folds, spacing them 30 minutes apart. Wet your hands before each session so the dough slides against your skin rather than sticking.
Bulk Fermentation
Cover the tub and let the dough sit until it has increased in volume by about 50%. You should see bubbles forming on the surface and along the edges.
Shaping
Turn the dough onto a lightly floured surface using a bench scraper. Fold the edges into the center to create a tight round, creating surface tension on the underside.
Final Proof
Place the shaped dough into a floured proofing basket. Let it proof until a finger poke leaves a slight indent that springs back slowly.
Other turns to take.
Roasted Garlic
Fold in three cloves of mashed roasted garlic during the final coil fold.
Olive and Rosemary
Add drained, pitted kalamata olives and chopped fresh rosemary when shaping.
When it doesn't go to plan.
Always use a clear, square-sided container to track volume expansion accurately.
If the dough feels unmanageable, give it a 20-minute rest to let the gluten relax before attempting another fold.
Score the dough deeply just before baking to give the steam a place to escape.
The ones that keep coming up.
Why is my dough a puddle?
Usually, this means the gluten wasn't developed enough or the dough was over-proofed. Ensure you are performing full sets of folds.
Should I use oil on my hands?
Avoid oil until the final shaping; water is better during bulk fermentation as it doesn't inhibit the dough from sticking to itself when you fold it.
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