80% Hydration Sourdough Loaf Recipe - The Easy Way
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- Опубліковано 21 вер 2024
- An 80% hydration sourdough loaf is truly a treat. It is so airy and light and almost creamy with a thin, crunchy crust... so delicious, but what is hydration?
Hydration refers to the ratio of water to flour in a dough, by weight, expressed as a percentage.
Hydration is calculated by dividing the weight of the water by the weight of the flour and multiplying by 100. For example, this recipe is:
400g water
100g starter
500g flour
10g salt
If I take the weight of the 400g water and / divide by weight of 500g flour x 100 = 80%
This recipe is an 80% hydration recipe.
80% Hydration is considered high hydration. The higher water content makes the dough more fluid and challenging to handle, as it tends to be stickier and more prone to spreading. However, the benefit of mastering an 80% hydration dough is a bread with a very open, airy crumb and a wonderfully crisp crust.
Tips for Handling High Hydration Dough
Flour Your Surface Generously: When shaping or handling 80% hydration dough, keep both your work surface and hands well-floured to prevent sticking.
Stretch and Fold +Coil Folds: Employ stretch and fold techniques plus coild folds during the bulk fermentation to build dough strength without kneading. This method also helps incorporate air into the dough.
Be Patient: High hydration doughs can be more challenging to work with and may require a gentle touch and patience during shaping.
Full Recipe:
400g water
100g active starter at peak
500g flour (I used King Arthur unbleached All-Purpose Flour)
10g salt
Mix and let sit 1 hour.
Stretch and folds, going around until dough is too resistant. I did 8 stretch and folds. Cover and rest 30 min.
4 sets of coil folds 30 min apart.
Let rise until almost double in size.
My temperature was 74F and after the last coil fold, the dough was rising for an additional 4.5 hrs.
Dump on floured surface, pre-shape, let rest 20 min.
Shape, place in proofing basket, let rest 15 min, stitch the dough, cover and refrigerate. I refrigerated for 13 hrs before I baked it.
Preheat oven at 500 with baking stone and empty cast iron pan underneath for 1 hour.
Dump dough from proofing basket onto parchment paper, flour and score. Slip in the oven using a pizza peel, add hot water to the empty cast iron pan underneath (about 2 cups), shut oven door, turn temperature down to 450F and bake 35 minutes.
Tools used in this video:
Proofing basket liners - Hair Nets
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Digital scale
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Plastic covers - Shower caps
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Proofing basket Banneton kit
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Flour duster
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Danish dough whisk
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Baking Steel 14x20
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Bread Knife
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Thanks for this masterclass of "I don't know why I watched it, But it was beautiful to watch"
I do know why I watched it
The "tap of encouragement" really seemed to work wonders.
The best video I have found so far on UA-cam. To the point and not dragged out. Thank you!
Thank you!! Glad it was helpful.
agree! this is super helpful with important tips not missed like wet your hand, coil fold with sets, etc. great work!
This will be my first sourdough recipe ❤ thank you
I've watched a gazillion videos on bread making. This is the most concise and clear demonstration on making sourdough bread that I've seen. Short and to the point without so much talking that my mind hoes numb. Great job.
I agree. My last love was eighty five percent hydration. But I like this technique that she used.I'm going to do it.
Today I learned I will in fact not be baking bread.
Yeast breads are pretty straightforward, they're a same day type bread. Sourdough is more complicated. Don't give up on bread altogether! Start with something using yeast, I promise it's worth it.
Easy!?
😂😂😂😂😂😂
@danijelovskikanal7017missing a few steps there
@@lettus143definitely...and buy a Pullman loaf pan..game changer!
Best sourdough demo I’ve seen and used. Thank you!
13.8 billion years later.... bread!
😂
It's a labor of love. 😁
Because its worth it. Want the same thing, but right now? Go buy a homemade sourdough for $15. This costs about a dollar in materials to make at home.
95% of the reason i stopped making sourdough. It takes so long
@@breiningacdollar in materials 👌🏼
Great video! Not a long drawn out process but informative, straight to the point and helpful! Thank you!
Made my best sourdough yet using these instructions. So much rise, crunch, and flavor. Thank you!
This is my first open bake on a steel. So happy that I don't need to use my heavy DOs. I was a little worried about the stickiness and I shouldn't have, a little flour helped tremendously. I'm currently watching two of them rise in my oven and they are growing into the most beautiful big belly loafs I've ever made. I can't wait to taste them. Thank you for this clear and concise video.
Really excellent explanation and one of the very few people who writes out your technique process and recipe in the description. Really great, thanks.
Sometimes a low protein dough can be too wet and sticky so at 400g water and 500g flour one can add 6.5g of flour to reduce the hydration 1% up to 65g for 10%. So dusting a surface and dusting a dough actually reduces hydration in this quantity for 400ml of water in the same proportion. If you need it less sticky. But then of course it's 79% or 70% hydration respectively. But still works great.
Wow. The best sourdough bread demo I’ve ever seen. I had to subscribe ❤.
Appreciate it! :)
This is the best video I have found and this morning’s loaf was the best I’ve made. I’ve been working on it for a month. This video made all the difference. Thank you.
⭐️⭐️⭐️⭐️⭐️
I made two loaves this morning (a different recipe) and using stainless steel bowls as I don't have bannetons...however I have just bought two from TradeMe (equivalent to Craigslist) and they should be arriving tomorrow so I will do this 80% hydration recipe next weekend as it looks so fabulous xx
Thanks for the quick pace!
Looks perfect! Thank you for sharing your recipe and method!
I tried this and it turned out wonderfully! Tasty and pretty 🤩Thank you!
Interesting, I’ve never seen it done this way in person. Looks so silky. Thanks
The best presentation of sourdough bread! The simplest explanation, the most beautiful sourdough bread I’ve seen!!! I’m a beginner, still try to make beautiful sourdough bread. tried different flours, reduced water to 350 grams, the dough is still wet and spreads to the sides. it’s hard to score it to avoid deflation of dough. And I never get the “ear” on my bread. What did I do wrong? Does anyone have the same problem?
My first two loaves are in the fridge tonight but have been sticky at every stage. They’ll go in the oven in the morning but I’m not optimistic that it’ll be a success. 😩
I enjoyed the tap of encouragement 😊
What the hell is the hard way??
😂
It’s like an 8 hour schedule of folding and stretching lol. The first recipe for sourdough I tried was a full day of work lmao.
Sourdough is never quick or easy...but worth it
Sorry my phone started after you added the starter.
I had to rewatch to find it.
Really enjoyed the video. Very concise and to the point.
I'm just in the process of making my sourdough starter and this recipe seems super easy and helpful! I know that making bread is time consuming, people who buy bread in a store or a bakery have no idea how much effort goes into baking! My mother used to make her own bread, and I know it takes a lot of time and love. I will follow this recipe and let you know how it turned out! Fingers crossed that it will work out 😅
Tysm for this video really helped me get an insight to a 80% hydration dough really like this video
I can't wait to try this out! I've been testing various sourdough recipes to find the perfect one for my stubborn starter.
Why does it have to be easy? Hard work builds muscles.
Thank you so much for sharing the method. The only one that worked for me
Thanks for keeping it simple and easy ❤️
My bread came out AMAZING!!! THANK YOU, THANK YOU for sharing this step-by-step video! Definitely will be my weekly bread recipe!! I’m so proud of myself lol 1:58
did you bake it directly after removing from fridge? or you let it rest on conter for a while in room temp?
3-5 business days of baking
Lol yeah, not sure sourdough is that good to be baking for so long.
Perfect video! Thank you!
❤Απο Ελλάδα Ευχαριστουμεεεεεεε ❤ Τι κρίμα να μην Υπάρχει μετάφραση! Ελληνική! Σ ένα τόσο Ωραίο video ! που φτιάχνει ένα νοστιμο ψωμακι😢❤😮❤
Great video. Thanks for sharing. What are the pros and cons to open baking VS using a Dutch oven? Haven’t tried open baking but your loaf looks amazing!
Great demonstration! Thank you! Oh, please - do you use AP or Bread flour?
Thank you for this informative video. A bit struggling with my own bread making here, I would like to ask you what kind of flour did you use for baking, also what flour do you feed your starter with?
Thank you for your time.
Very nice and simple! I will try it this weekend!
Simple!?
easy to learn,thank you
INSTRUCTIONS 👩🍳
1. Add 400gr of water + 100 grams of starter, mix them together and then add 500gr of flour & 10gr of salt
2. Mix all real good so that there’s no flour left, everything is incorporated, and you have a shaggy dough. Cover and let rest one hour
3. After 1 hour, perform your first set of stretch and folds. Wet your hands, pick up your dough, turn your bowl around, and keep stretching and folding over as many times as the dough will allow you to do it, tug and pull at it without ripping it.
4. Tuck everything into a ball, cover it, and then let rest for 30 mins
5. After the 30 mins rest, you’re going to perform your first set of coil folds
6. Grab the dough in the middle, pull it up, and tuck it under itself so you’re kind of folding under rather than over
7. Cover again, let rest for 30 minutes.
8. Repeat your second set of coil folds. Tuck the dough into a ball, cover, and let rest another 30 minutes.
9. After the 30 minute rest we are on our third round of coil folds. And now repeat again the process. Cover, and let rest for another 30 minutes before we do the next set.
10. After 30 minutes, do the fourth and final round of coil folds. The dough should be puffy, very elastic, and very easy to work with. Go around the bowl, tuck it all under, and then cover and let rise until almost doubled in size
11. Now it’s beautiful and jiggly and fluffy.. It’s time to put it into a floured surface and pre-shape it (sprinkle the flour on the dough, as well as on the counter, and then drop the dough on the counter/surface)
12. Make sure your fingers constantly get into the flour because it’s going to be very sticky. Bring the dough together into a ball, flip it upside down, tighten it. Pop any big bubbles, and let it rest for about 20 mins.
13. After 20 minute rest, flip it over and shape (tuck dough into itself until it’s a ball). Roll it up, and then place it in your banneton basket upside down for proofing.
14. Let sit for another 20 minutes, and then stitch the dough to tighten it. After that, sprinkle flour over the top
15. Cover and then put it in the fridge overnight
16. The next day, your oven should be fully preheated at 500F for about 30mins to an hour.
17. Take your loaf out of the refrigerator. Dump it upside down onto parchment paper. Flour it a little bit, and score. Make sure your expansion score is cut a little bit deeper.
18. Use an open bake method. Bake at 450 degrees with steam underneath
19. Wait until it cools before you cut it
Looks amazing ❤
Fantastic video I'll give it a try
Could you please send the recipe of the 100gr starter
Cheers 😊
That’s amazing
Excellent!
Just wow 😍
Looks fabulous. Curious why you used plastic in your banneton basket for proofing and not rice flour, i thought thr wood was supposed to do something to it.
That is not plastic in my banneton basket, it's like a thin cheesecloth type fabric. A hairnet - it's breathable. There's some flour in there as well.
Amazing detail in just 3min. Thank you! I have a couple of questions that I hope you can answer! When you say 100g starter, do you mean a prepared levain or actual starter?
Then I have really non existent rise in my fridge in final proofing. I’ve let the dough bulk ferment till double in size and also tried 50% rise and both end up not rising through to the next morning after taking it out the fridge. Is that just a slow starter maybe? Does it really matter?
Thanks again
Its an art.
Im always excited when you post. I have had the best results since using your master formula and the measureing bowl. What dough temperature did you use to double in size? Do I still measure the amount of dough such as 800 mil and rise to 1600? Getting better at visual. Your the best! Thank you
Hi there, thank you for your feedback. Dough temperature was 70F.
Thank you. 😊
Thank you for this great video! It really helped me with my first bread.
Question: at what temperature do you let the dough rest? I give it the same time in the bulk rise, but it was a little over fermented and hard to shape. Really hope you can answer my question because you loaf looks lovely !
Nobody gives the temp information and I have exactly the same problem as you - going with the instructions in the videos (the time frame) leaves me with an overfermented dough...
I got a clue from a friend to take 2 tablespoons of the mixed dough and put into a cylindrical container - mark the volume with a rubber band and your sourdough should be well fermented when the small sample portion doubles in size.
How much flour are you adding to get it to that shapable stage after the coil folds? Mine is still completely liquid...
It shouldn't be too sticky at all. Sounds like you might have to need to do extra coil folds to build up strength and give it proper rise time.
This is like reliving Hestons roast chicken.
Total bake time 35 minutes? Do you not remove the water and bake an additional 20 min?
Beautiful bread😊. But i would prefer more salt. 38-39grams of salt per liter water is my go to:). Guess we all like it different!
Thanks 😊❤👍🏼
Would you use reg flour or rice flour? Thank you for sharing😊
Great video. Do you bake straight from the fridge? Or do you let the dough warm up before baking? Thanks 🥖
I bake straight from the fridge and into a pre-heated oven.
Im making some 80% hydration wheat hoagie buns, and my process went fairly similar to this. i just needed to see how to score them.
Pleasure to watch:)
So easy!
Isn't the levain counted in the hydration calculation as well? Your starter/levain hydration will be say 25gm, so add that to the 400 water to get at least 85%, I believe..
Why didn't you include how long to bake?? That seems pretty important! This is my first loaf I'm baking not in Dutch oven, with a pan of water on bottom rack. After all this work i hope it was worth it but now I feel like I have to babysit it to know when it's done.
Love your video! Straight to the point. Do you know what size your bowl is?
2.5 qt. Bowl
🎉 great video, I’m adding a few things off of your Amazon list, what size of bowl are you using?
Hi, do you have a video on creating the starter?
I mean creating it from scratch? Thanks for uploading the maintaining starter.
I don't have a video for that as I personally don't recommend making one from scratch. Making one from scratch can be done in a week or so, but it takes up to a year for it to mature and develop strength, flavors and strong bacteria. It is easier, quicker to get a starter from someone locally or purchase one online that is mature and get baking.
Thank you 🥹🙏🏻😍
Hi, what type of flour do you use? THANKS
King Arthur unbleached All-Purpose Flour
Two things. How long does it usually take to rise double the size? And how long did you bake in the oven?
Time doubled in size varies on the temperature of your house. Normally 3 to 4 hours. If its hotter it'll rise faster vs colder it'll rise slower
Thx! ❤
Perfection! What flour did you use?
You need strong bread flour for this, normally. If you can't get hold of bread flour (hard in my country) I just add 5g of gluten flour to every 100g of all purpose flour. So for 500g of all purpose flour you would use 25g of gluten.
@@sarahdavis1198 Thanks.
I used King Arthur bread flour here.@@samuraibat1916
@@imThesourdoughlady Thank you, as well! KA and Bob's are normally what I use and I figured you would use one of those.
Looks easy when you do make it 🎉
should i score and bake my dough directly after removing from fridge? or i keep it in room temp fo a while?
What is your room temperature?
What should the dough temperature be and at what stage?
Hi ,Sourdough lady ,can I ask some question,how long did you bake your sourdough bread.thank you.
It baked for 35 min
Hello,I am interested when you start to try bake sourdough bread .thank you.
How long do you bake it for?
Do you let it cool before cutting?
Looks so good damn
It’s 3 AM here and I just watched coil folds 4 times!!! F the coil folds !!!
How long do you let it sit after the stretch and folds?? And do you let it sit out on the counter or?
Hi, newbie here. Just wondering is the cover your using just a shower cap or is it an actully food cover?
How can I adapt this recipe using yeast? Also I dont have anything cast iron or any of the special tools. I have a nonstick Dutch oven and bread loaf pans.
Hello thank you so much 😊 I watch many videos of baking sourdough.. I wonder if it’s possible to do coils and fold more than 4 times per set ? Thank you so much ❤
You can (and should) do it until the dough starts getting stiff and difficult to handle. But don't go further than that or you might break air bubbles, resulting in a flat bread.
Can you stretch and fold twice if dough is too wet?
If I am in summer , temp around 20-30 C , how much time should I leave my dough to ferment, as I left it too much and I got a very sticky unmanageable dough 😢
Why coil folds as opposed to more stretch and folds?
I'm trying for my first time. Hoe long has to be baking al 450? Thanks
Covered 30 minutes, then lower to 400 and uncovered for 20 or until really nice golden color
I too, have 2 days on my hands to make bread
Help! I loved the process of making this bread but my dough stuck to my well floured tea towel during the overnight proof in the fridge! I ended up having to reshape before I baked. Any idea about why this happened?
Either extremely over fermented or wasn't worked enough during bulk fermentation. Higher hydration dough does need extra coil folds if it doesn't look like it's strong enough.
At 2:39 what material are you using to proof the dough overnight?
How do you create steam for your oven please? I don't have a Dutch oven and I also want to bake it in a sheet pan 🙏
you will have better luck using a dutch oven. It will be more fool proof than using sheet pan. Get a dutch oven and you can also use it to make soups and stews
Awesome video. Can you share the sourdough starter recipe you used here?
Flour + water
My issue is I constantly over bulk and I did it this time too! When Immready to score, it’s hard to cut through and it flattens
It could also mean dough did not get enough work, - maybe a couple more sets of coil folds
The recipe is perfect, I've baked bread like that many times, but sometimes the dough over proofs in the fridge. Do you know why it over proofs ?
Because you might already over proof it before the fridge or you have a fridge that is too warm. Let it er ferment to 75% in room temperature instead of 100%.
@@Tafsern thanks, I’ve tried that lately but I guess I’d have to find the right amount of fermentation
@@Tafsern my fridge is at 5 degrees Celsius, around 41 F I think
@@acpliego She used a measureing bowl in her master video. Made BF so much easier to learn. It was the hardest part for me to learn
@@joannbergen3083 thanks
Heii Can I use oil to prevent my hands from getting sticky when coil fold?
Yes, absolutely
@@imThesourdoughlady okkay thank u..
Tried it and my dough came out watery. I’m not sure if my starter wasn’t strong enough or what, but it was fed 12 hours before using it. Not sure what I did wrong, but followed the instructions and my results were not good.
Sounds like your sourdough starter was either over its peak (inactive) or you used too much water.
Preparation time left the chat 😂
How long can it stay in fridge?
What ratio is the starter you use for this recipe?
What do you mean by steam in the oven?
Do you feed the starter before adding it?
Yes. You feed the starter and use it at its peak :-)
I time it to where right when my starter has started falling that’s when I start mixing
Hoe much time for the bulk rise, I meen, hoe many hours roughly? I’m always afraid to wait to long before I put in in the fridge.
That depends on temperature mainly. At 72F it took an extra 4 hrs after last coil fold for me.
Where did the sourdough part come in?
I’m going to try this method. I noticed you didn’t use any yeast. Was that because you used a starter?
Yes. There’s natural leavening properties in the starter so yeast isn’t needed for sourdough.
Yes, I used an active sourdough starter.
I timed this horribly and my doigh was ready for shaping at 330 am, meaning i did NOT pull up this video and instead just winged the shaping based on a combo of what i could remember and what ive done in other loaves. There was no resting at all, i very quickly shaped it and tossed it in the banneton and then into the fridge. Rewatching now i see that i did NOT shape it as you did and it must have been the reason why my dough was fighting me so hard at the end. I'm getting ready to bake it now and I'm just hoping it comes out half as nice as yours.
How did it come out