Dough Hydration

Ah yes, dough hydration – one of the most crucial yet often confusing aspects of sourdough baking for beginner bakers. As an experienced sourdough baker, I can’t stress enough how important it is to understand and master this concept.

You see, dough hydration is simply the ratio of water to flour in your sourdough recipe, typically expressed as a percentage. A higher hydration dough, like 75% or even 80%, will be nice and soft, airy, and full of those coveted larger holes that sourdough lovers crave. On the flip side, a lower hydration dough, say around 65%, will be firmer and easier to work with.

Now, I know a lot of newbie bakers get intimidated by high hydration doughs because they can be quite sticky and challenging to handle. But trust me, with a little practice, you’ll be shaping and scoring those beautiful high-hydration loaves like a pro.

The key is to lean into the stickiness, rather than fighting it. Use plenty of flour on your work surface and your hands, and be gentle yet decisive with your shaping motions. It takes some getting used to, but once you get the hang of it, that delicate, open crumb texture is pure sourdough heaven.

And speaking of crumb texture, the hydration level plays a huge role in that as well. Higher hydration equals more fermentation, which leads to larger, more irregular holes in the finished loaf. Lower hydration typically results in a tighter, more uniform crumb structure.

So when you’re planning your sourdough baking, be sure to keep dough hydration top of mind. Play around with the ratios, experiment, and find the sweet spot that works best for your baking style and preferences. Your sourdough journey is about to get a whole lot tastier!

Let me know if you have any other questions about dough hydration – I’m always happy to share my sourdough expertise with fellow bakers.