Working with High Hydration Doughs

Working with high hydration doughs can be difficult. Here is a 75% hydration dough being worked with.See how to shape and slash sticky doughs.

Category:

Howto & Style

Tags:

• Sourdough
• sticky
• dough
• sour
• bakery
• bread
• sourdough
• Northwest

[AsciiSillyQuestion]

Why the different hydration levels? What does hydration do to a dough?

[NorthwestSourdough]

@AsciiSillyQuestion Hydration just means how much water is in a dough based on flour weight. It helps bakers understand how wet or dry a dough is for a recipe.

[mhtskip1]

Northwest - At what point after removing from refrigerator do they go into the oven?

[NorthwestSourdough]

@mhtskip1 when they are done proofing, no matter how long that takes... 1 hour... 3 hours...

[patisserie1]

Northwest, where did you purchase those brotforms.

[NorthwestSourdough]

@patisserie1 I got them on eBay, but you can get them from the San Francisco Baking Institute or the Lucky Clover Trading company.

[mikester695]

Good job.

Thanks

[cageybee777]

send it here

[Postie218]

You said you "bake under a roasting lid". Could you explain that a bit more ?

[DumbAndLethal]

thought you said chewbacca loaf at 6:20

[patisserie1]

Northwest, you know you gave me a great idea from this demonstration. I've wondered how is it that my hydrated dough splits whenever I form it and placed it upside down in the basket. I shaped my dough once, here I see you form it twice. Thanks for the demo I will be trying that.