Baking bread, particularly high-hydration sourdough, is an intricate process but one even first-time bakers can achieve. High-hydration loaves are slightly tangy and soft with a tender crust and big, open holes.

High-Hydration Sourdough Recipe: Tips for High-Hydration Bread

High-hydration sourdough starts with a levain (mixture of active [sourdough starter](https://www.masterclass.com/articles/sourdough-starter-recipe), water, and flour) that contains more water than flour. In comparison to a lower-hydration sourdough, higher-hydration sourdough bread is softer with a more open crumb (bigger holes) and a thinner crust that stays crispier for longer. Typical [sourdough bread](https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips) has a thick, chewy crust.

Chefs discuss hydration levels in sourdough bread in terms of percentages. For example, a high-hydration starter around 125 percent would result in a dough that is about sixty-five percent hydration. 
High-hydration dough needs a short fermentation time and is easier to mix but requires more technique on the part of the baker than low-hydration dough. Here are five tips for making a high-hydration sourdough recipe:

1. __Avoid adding extra flour__. A higher-hydration dough is a sticky dough. It’s tempting to add more flour to make the dough easier to work with and shape; however, adding extra flour will decrease the dough’s hydration level and impact the overall texture of the baked sourdough loaf.
2. __Retard the dough__. Since high-hydration sourdough <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofs","category":"automated-link"}' automatic='true'>proofs</a> and ferments quicker than low-hydration sourdough, buy yourself some time by putting the dough in the refrigerator overnight. The cold air keeps the bacteria alive but impacts its ability to leaven the dough. This enables you to proof and ferment the dough the following day. 
3. __Start with a high-hydration starter__. Aim for 100–125 percent hydration for the starter (sometimes known as a preferment). To achieve 100 percent hydration, use the same amount of water as the amount of flour and let it sit until it’s bubbly. High-hydration starters require more frequent feeding than traditional [sourdough starters](https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe), but they are ready to use after a shorter period.
4. __Skip the kneading__. The wetness of the dough allows the sugar, bacteria, and other necessary ingredients to move around more freely throughout the dough. This lifts the dough and develops the bread’s gluten without the need for any [kneading](https://www.masterclass.com/articles/how-kneading-dough-works).
5. __Use weight measurements__. In bread-making—especially sourdough baking—weight measurements are the most accurate way to measure ingredients. There is too much room for error in volume measurements (cups, teaspoons, tablespoons, etc.), which could negatively impact the final product. Use a [kitchen scale](https://www.masterclass.com/articles/how-to-use-a-digital-kitchen-scale-benefits-to-cooking-and-baking-with-a-digital-scale) with a grams setting to weigh out all necessary ingredients.
Baking bread, particularly high-hydration sourdough, is an intricate process but one even first-time bakers can achieve. High-hydration loaves are slightly tangy and soft with a tender crust and big, open holes.

High-hydration sourdough starts with a levain (mixture of active <a href='https://www.masterclass.com/articles/sourdough-starter-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sourdough-starter-recipe","linkCopy":"sourdough starter","category":null}'>sourdough starter</a>, water, and flour) that contains more water than flour. In comparison to a lower-hydration sourdough, higher-hydration sourdough bread is softer with a more open crumb (bigger holes) and a thinner crust that stays crispier for longer. Typical <a href='https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips","linkCopy":"sourdough bread","category":null}'>sourdough bread</a> has a thick, chewy crust.Chefs discuss hydration levels in sourdough bread in terms of percentages. For example, a high-hydration starter around 125 percent would result in a dough that is about sixty-five percent hydration.

What Is High-Hydration Sourdough?

High-hydration dough needs a short fermentation time and is easier to mix but requires more technique on the part of the baker than low-hydration dough. Here are five tips for making a high-hydration sourdough recipe:<ol class="mc-m-4"><li class="mc-my-4"> 1. Avoid adding extra flour. A higher-hydration dough is a sticky dough. It’s tempting to add more flour to make the dough easier to work with and shape; however, adding extra flour will decrease the dough’s hydration level and impact the overall texture of the baked sourdough loaf. </li><li class="mc-my-4"> 2. Retard the dough. Since high-hydration sourdough <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofs","category":"automated-link"}' automatic='true'>proofs</a> and ferments quicker than low-hydration sourdough, buy yourself some time by putting the dough in the refrigerator overnight. The cold air keeps the bacteria alive but impacts its ability to leaven the dough. This enables you to proof and ferment the dough the following day. </li><li class="mc-my-4"> 3. Start with a high-hydration starter. Aim for 100–125 percent hydration for the starter (sometimes known as a preferment). To achieve 100 percent hydration, use the same amount of water as the amount of flour and let it sit until it’s bubbly. High-hydration starters require more frequent feeding than traditional <a href='https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe","linkCopy":"sourdough starters","category":null}'>sourdough starters</a>, but they are ready to use after a shorter period. </li><li class="mc-my-4"> 4. Skip the kneading. The wetness of the dough allows the sugar, bacteria, and other necessary ingredients to move around more freely throughout the dough. This lifts the dough and develops the bread’s gluten without the need for any <a href='https://www.masterclass.com/articles/how-kneading-dough-works' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-kneading-dough-works","linkCopy":"kneading","category":null}'>kneading</a>. </li><li class="mc-my-4"> 5. Use weight measurements. In bread-making—especially sourdough baking—weight measurements are the most accurate way to measure ingredients. There is too much room for error in volume measurements (cups, teaspoons, tablespoons, etc.), which could negatively impact the final product. Use a <a href='https://www.masterclass.com/articles/how-to-use-a-digital-kitchen-scale-benefits-to-cooking-and-baking-with-a-digital-scale' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-a-digital-kitchen-scale-benefits-to-cooking-and-baking-with-a-digital-scale","linkCopy":"kitchen scale","category":null}'>kitchen scale</a> with a grams setting to weigh out all necessary ingredients. </li></ol>

5 Tips for Baking High-Hydration Sourdough Bread

High-Hydration Sourdough Bread Recipe

Baking bread, particularly high-hydration sourdough, is an intricate process but one even first-time bakers can achieve. High-hydration loaves are slightly tangy and soft with a tender crust and big, open holes.

Baking bread, particularly high-hydration sourdough, is an intricate process but one even first-time bakers can achieve. High-hydration loaves are slightly tangy and soft with a tender crust and big, open holes.
