A high hydration bread dough is a dough with a higher ratio of water to flour, usually more than 75% hydration. This means that the dough will be more wet and sticky compared to a lower hydration dough. The higher amount of water allows for more gluten development and creates a more open and airy crumb structure in the final bread.
High hydration doughs can be a bit more challenging to work with, as they can be difficult to handle and shape due to their wetness. However, they are popular among artisan bakers who strive to create bread with a light and airy texture and an open, holey crumb. Sourdough bread, ciabatta, and focaccia are examples of bread that can be made with high hydration dough.
Here are 5 reasons why I love using a high hydration dough:
🍞 High hydration dough results in bread with a thin and crackly crust
🍞 It will give a tender, evenly open crumb.
🍞 The bread is super light and airy with a creamy texture
🍞 The loaf stays moist and tastes fresh for days after it's baked
🍞 An increased amount of hydration in sourdough bread will give you a more elastic dough. The dough will rise faster with the more water- perfect for cold winter days
Have you used a high hydration dough before? Let me know in the comments! 🍞
This is my 80% hydration sourdough focaccia 🍅🫒🍞
Happy baking,
Vaniece xx