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A bakery in Santa Fe changed how I think about sourdough hydration
I was on a trip to Santa Fe last month and stopped by a small bakery called 'The Daily Bread'. They had a sign up about their 'high hydration' sourdough, which they said was 85% water. I asked the baker about it, and she showed me how the dough looked more like a thick batter than a firm ball. She said the high water content makes the crumb really open and the crust extra crisp. I tried a slice, and it was the lightest, chewiest sourdough I've ever had. She gave me a quick tip: use a wet hand and a scraper to handle it, and don't be scared if it seems too loose. I've been trying to copy it at home, but my loaves are still too dense. Has anyone here had luck with a recipe that wet? What's your method for shaping it?
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drew_west1mo ago
Honestly that 85% hydration sounds like a gimmick. My loaves turn out way better at a normal 70%, way easier to handle and still great crumb. @river_adams25 is right about rye being a sticky mess, and that's with less water. Why make it harder on yourself?
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river_adams251mo ago
Ever tried a wet dough with rye flour? It's a whole different kind of sticky mess.
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