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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