High hydrated sourdough (85% hydro)

People say it is easy,

People say it is hard.

The truth is in the middle, most of it at least.

My purpose is to guide you on your way to baking, and by starting this project many people have started cultivating their passion for sourdough, and purchasing or cultivating their own starter culture.

I love seeing you succeeding in your baking, makes my happy. It is wonderful how many people have amazing natural skills for baking, and other are discovering this great craft.

This recipe and video is for those who have difficulty in handling the high hydrated dough.

This video in particular shows to how to stretch and fold it quickly.

  • 480 gr strong flour
  • 20gr Rye
  • Sourdough starter (50gr wet starter, 100 gr dry starter)
  • 15 gr salt
  • 425 gr water

Mix all the ingredients at the beginning and add the salt after a while.

Make the stretch and fold and continue the folding into the bowl for few hours.

Leave out all night, and fold in the morning again.

If the dough shows signs of fermentation keep folding it for few hours.

Pre shape it and then give the final shape to the loaf and let prove in the basket for about 2 hours or overnight in the fridge.

Bake at 235°C for 35 minutes, until hollow and crunchy.

Enjoy with family and friends.

Join our Facebook group for more recipes, personal support and more insight on baking and sourdough.

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