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high hydration sourdough recipe
- Total Time: 1440 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This high hydration sourdough recipe helps achieve an airy crumb and crispy crust in a home oven, perfect for busy families or sourdough beginners. It offers artisan results with less stress, providing a wholesome loaf superior to store-bought options.
Ingredients
- 100g active sourdough starter (bubbly, well-fed)
- 400g strong white bread flour (high protein)
- 300g warm filtered water (about 30C/86F)
- 8g fine sea salt
- 5g ground sumac (for dough)
- 10g za’atar blend (for dough)
- 2g ground sumac (for garnish blend)
- 4g za’atar blend (for garnish blend)
- 30 mL (2 tablespoons) high quality extra virgin olive oil
Instructions
- Autolyse Flour and Water: Combine 400g flour and 280g warm water. Mix until shaggy, ensuring no dry flour remains. Cover, then rest for 30-60 min; the dough should appear cohesive.
- Mix Starter and Flavor: Add 100g starter, 8g salt, 5g sumac, 10g za’atar, and 20g water to the dough. Squeeze and fold until fully mixed. Cover, then rest for 30 min; the dough will relax.
- Perform Stretch and Folds: Execute 4 sets of stretch and folds every 30 minutes over 2 hours. Use wet hands to stretch the dough upwards, fold it over, and rotate the bowl. The dough will become smoother and more elastic.
- Continue Bulk Fermentation: Cover the bowl. Allow the dough to ferment at room temperature (20-24C/68-75F) for 2-4 hours. It should increase 30-50 percent in volume and show small bubbles.
- Preshape and Rest Dough: Gently turn the dough onto a lightly floured surface. Preshape it into a loose round or rectangle, being careful to avoid degassing. Rest, uncovered, for 20-30 min; the dough will relax.
- Shape and Cold Proof: Tightly shape the dough into a boule or batard, building tension on the surface. Place it seam-side up in a floured banneton. Cover, then refrigerate for 10-16 hours for deep flavor development.
- Preheat Oven and Bake: Preheat your oven to 232C (450F) with a Dutch oven inside for 45-60 min. Invert the cold dough into the hot Dutch oven, then score the top. Cover and bake for 25 min. Uncover and bake for an additional 20-30 min until deep golden.
- Cool and Serve Loaf: Transfer the baked high hydration sourdough loaf to a wire rack. Cool completely for 2-3 hours; this step is crucial for the crumb to set properly. Slice, dust with sumac/za’atar, and drizzle with olive oil before serving.
Notes
For added nutrition, swap up to 25% bread flour with whole wheat. During early folds, incorporate up to 0.5 cup of olives, sun-dried tomatoes, or Parmesan, or 1-2 tablespoons of seeds. Manage sticky dough with wet hands and a scraper. Ensure an active starter to avoid a flat loaf. A dense crumb can be due to underproofing, insufficient folds, or slicing before the loaf is fully cooled; always cool completely (2-3 hours) on a wire rack. Sourdough fermentation reduces gluten but is not truly gluten-free.
- Prep Time: 108 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 95 calories
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: sourdough, high hydration, artisan bread, home baking, crispy crust, airy crumb, sumac, za’atar, bread recipe, easy sourdough
