This was an easy recipe for a high hydration dough and produces a beautiful, open crumb!
High Hydration Sourdough
Ingredients
- 400 grams King Arthur bread flour
- 50 grams King Arthur Golden Wheat flour
- 350 grams water
- 100 grams active Sourdough Starter
- 10 grams kosher salt
Instructions
- Mix all of the above into a dough and let rest 30 mins. (I use proofing box 80 degrees.)
- Now start, 3 sets of stretch and folds every 30 mins. (First one-10 folds, second-8, third-6)
- Let bulk ferment in Cambro container until almost doubled in size. (In my proofer it took 4- 4 1/2 hours)
- Flip it out onto the counter and with hands scoot into a ball. Rest 30 mins uncovered.
- Dust a banneton basket with rice flour.
- Dust the top of dough with bread flour and flip it over.
- Pull into a square, fold sides in like a letter and roll up.
- Flip the dough upside down into the banneton.
- Chill 6-8 hours. (Up to 24 hours)
- Flip dough out onto parchment, score with a lame.
- I baked on a steel with a shell. I preheated oven to 500. Then I put the bread in and lowered immediately to 475 for 20 covered.
- Then, lowered to 450, added a pan below and baked another 20 mins.
Recipe adapted from Grant
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