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Sliced open bread.
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High Hydration Sourdough Bread Recipe

Imagine an airy, fluffy loaf of bread with a crackly golden crust... mmm. This high hydration sourdough bread recipe is foolproof, easy to follow, and irresistible.
Course Bread
Cuisine American
Keyword High Hydration Sourdough Bread, High Hydration Sourdough Bread Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 19 hours 30 minutes
Total Time 20 hours 40 minutes
Servings 2 loaves
Calories 1724kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • In a large bowl, mix together the bread flour, whole wheat flour, and water. Cover the bowl with plastic wrap or a clean damp kitchen towel and allow the dough to rest for 60 minutes.
    Flour and water combined.
  • Mix in the starter and leave the dough to rest for 30 minutes.
    Sourdough starter added to the dough.
  • Add the salt, mix, and leave the dough to rest for another 30 minutes.
    Salt added to the Sourdough.
  • Perform the first stretch and fold, then leave the dough to rest for 45 minutes.
    Sourdough in a dish after all ingredients added.
  • Perform the second stretch and fold, then leave the dough to rest for 45 minutes.
    Stretched out sourdough.
  • Perform your third stretch and fold, then leave the dough to rest for 45 minutes.
    Stretched High Hydration Sourdough dough on 4th round.
  • Perform the fourth and final stretch and fold. Allow the dough to rest for four hours.
    High Hydration Sourdough Bread dough in a pan.
  • On a well-floured work surface, divide the dough in half and shape each half into a round. Transfer each round seam-side up into a proofing basket, then refrigerate the dough for 12-24 hours.
    High Hydration Sourdough Bread in a bread basket.
  • Preheat the oven to 450°F with two Dutch ovens inside. If your oven can only fit one, keep the other loaf refrigerated while you bake the first one. Remove the loaves from the fridge, flip onto parchment paper, and score each one.
    Scored High Hydration Sourdough Bread before baking.
  • Immediately transfer the loaves to the preheated Dutch ovens, cover, and bake for 25 minutes.
    High Hydration Sourdough Bread in an oven.
  • Remove the lids and bake the loaves for an additional 20 minutes, or until they are golden brown. Allow the loaves to cool for at least 10 minutes before cutting in. Enjoy!

Video

Nutrition

Calories: 1724kcal | Carbohydrates: 350g | Protein: 55g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3516mg | Potassium: 460mg | Fiber: 12g | Sugar: 1g | Vitamin A: 7IU | Calcium: 81mg | Iron: 8mg