Mastering High Hydration Doughs
Working with dough containing more than 75% water weight requires patience and a shift in perspective. Do not fight the stickiness; learn to work with the nature of the hydration.
Control the temperature and your touch.
Keep a bowl of water nearby to dampen your hands; this prevents the dough from clinging to your skin. Avoid the temptation to add extra flour, as it ruins the hydration ratio you worked to build.
- Bench scraper
- Large glass mixing bowl
- Digital scale
- Proofing basket
What goes in.
- 500gBread flour
- 400gWater (lukewarm)
- 10gFine sea salt
- 5gActive dry yeast
Building tension without tearing
Instead of punching down, reach under the dough, lift it from the center, and let the ends tuck beneath it. This creates layers of strength and traps air without exhausting the gluten.
The method.
Mixing
Combine flour, water, and yeast into a shaggy mass. Let it rest for 30 minutes, then add the salt and incorporate by pinching the dough.
Bulk fermentation
Perform a set of coil folds every 45 minutes for the first three hours. You will notice the dough transition from a shapeless blob to a structured, elastic mass that pulls away cleanly from the bowl sides.
Shaping
Turn the dough onto a lightly floured surface. Using your bench scraper, create tension by pulling the dough toward you against the counter, then rotate. Do this until the surface feels taut.
Proofing
Transfer to a floured proofing basket. Let it rest until the dough springs back slowly when poked with a damp finger.
Other turns to take.
Whole Wheat Addition
Replace 20% of the bread flour with whole wheat; increase hydration by an additional 5% to account for bran absorption.
Cold Retard
Place shaped dough in the refrigerator overnight to develop deeper flavors before baking.
When it doesn't go to plan.
Use a bench scraper to maneuver the dough; it acts as an extension of your hand.
A wet dough will naturally level out; if it holds a tall shape, you have over-floured it.
Always measure ingredients by weight, not volume, to ensure the hydration ratio is accurate.
The ones that keep coming up.
Why is my dough stuck to everything?
You are likely using too much pressure. Use light, quick movements and keep your hands damp to minimize friction.
How do I know when the fermentation is finished?
The dough should look domed, feel airy, and have a few visible bubbles on the surface.
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