The Heart of the Loaf
My sourdough starter is like an old friend. I have fed it for years. It fills my kitchen with a warm, yeasty smell. That smell means home to me.
This loaf uses a lot of water. That makes it high hydration. The dough will feel soft and a bit sticky. Do not worry. That softness gives us a beautiful, airy bread. It is worth the little challenge.
A Little Rest Goes a Long Way
First, we mix the flour and warm water. Then we walk away for thirty minutes. This rest is called autolyse. It lets the flour drink all the water. I use this time to tidy my counter.
This matters because a good drink makes the dough strong. It also makes the bread taste better. Good bread cannot be rushed. What little task do you do while your dough rests?
The Gentle Touch
Now we add the starter and salt. We do not knead this dough. Instead, we do stretch and folds. You pull the dough up and tuck it in. It is like tucking a child into bed.
I once forgot a round of folds. My bread was a little flat. I still laugh at that. This gentle handling builds strength without hard work. Fun fact: This no-knead method was a secret for a very long time.
Watching it Grow
Next, the dough must rise until doubled. This is the bulk ferment. A high hydration dough can rise fast. You must keep an eye on it. I like to put a small mark on my bowl with tape.
This matters because watching it teaches you patience. You learn how warmth and time change things. It is a quiet little lesson. Have you ever watched something grow, like a plant or a puppy?
The Oven’s Magic
Shaping is a careful dance. You must be gentle to keep all the air inside. Then the dough sleeps in the fridge all night. The next day, we bake it in a hot Dutch oven.
That first blast of heat is magic. The steam from the wet dough makes the bread rise high. Doesn’t that smell amazing? It is the best smell in the world. Let the loaf cool completely. I know it is hard to wait!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All Purpose Flour | 250 grams | |
| Whole Wheat Flour | 100 grams | |
| Bread Flour | 125 grams | |
| Sourdough Starter | 100 grams | Active and bubbly, 100% hydration |
| Water | 390 grams | |
| Salt | 10 grams |
My Favorite Cloud-Like Sourdough
My grandson calls this my “cloud bread.” It has a crust that sings when it comes out of the oven. The inside is full of big, airy holes. It is perfect for soaking up soup or holding a thick layer of jam. I love the whole process, from feeding my starter to that final slice.
Making this loaf is like a little dance. You do a bit of work, then you wait. It teaches you patience. I still laugh at my first loaf. It was as flat as a pancake! But we learn from our mistakes. Now, let’s get our hands in that dough.
Step 1: Wake Up Your Starter
First, wake up your sourdough starter. Feed it 4 to 12 hours before you start. You want it bubbly and happy. It should look like it’s having a little party in the jar. Mix your flours with warm water in a big bowl. Let it rest for 30 minutes. This quiet time is called autolyse. It makes the flour thirsty for the next step.
Step 2: Mix the Dough
Now, add your lively starter. I dimple it in with wet fingers. It feels a bit silly, but it works! Then sprinkle the salt on top. Mix everything with your hands for about five minutes. The dough will be sticky and shaggy. That is just fine. Cover it and let it rest again. Doesn’t that smell amazing already?
Step 3: Stretch and Fold
We do not knead this dough. Instead, we do stretch and folds. Wet your hand, grab an edge, and pull it up. Fold it over the top. Turn the bowl and do it again. This is one round. Do three rounds, waiting 15 minutes between each. (My hard-learned tip: Set a timer! I’ve forgotten a round while watching the birds.)
Step 4: Bulk Ferment
Do three more stretch and folds, now every 30 minutes. Then, let the dough rise until it doubles. This is the bulk ferment. Watch it closely on a warm day! It can surprise you. Gently shape the dough into a ball. Let it sit for 20 minutes so a tiny skin forms. This keeps it from sticking later.
Step 5: Shape and Score
Now, shape your loaf. Fold the sides to the middle, like a package. Place it seam-side up in a floured bowl. Cover it and tuck it in the fridge for the night. In the morning, heat your oven and a Dutch oven for a full hour. Dust your loaf with flour and make a quick slash on top. What’s your favorite design to score? Share below!
Step 6: Bake and Cool
Carefully put your dough into the hot Dutch oven. Bake with the lid on for 20 minutes. Then, take the lid off. The magic happens now! It will turn a beautiful golden brown. Let it cool completely on a rack. I know, waiting is the hardest part. But cutting it warm makes it gummy. Trust me on this.
Cook Time: 45 minutes
Total Time: 18-24 hours
Yield: 1 loaf
Category: Bread, Baking
Three Fun Twists to Try
Once you master the basic cloud bread, you can play. I love adding little surprises to the dough. It makes each loaf a new adventure. Here are three of my favorite simple twists. They are easy and so delicious.
Everything Bagel Loaf
Mix sesame seeds, poppy seeds, and garlic into the dough. It is savory and perfect for sandwiches.
Sun-Dried Tomato & Herb
Chop up some soft sun-dried tomatoes. Add them with rosemary and thyme. It tastes like a summer garden.
Honey & Walnut
For a slightly sweet loaf, add a drizzle of honey and chopped walnuts. It is wonderful with a bit of cheese.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
A warm slice of this bread needs very little. A thick smear of good butter is my go-to. For a real treat, top it with ripe avocado and a sprinkle of salt. Or use it for the best tomato sandwich of your life. The open crumb soaks up dressing beautifully.
For drinks, a cold glass of apple cider is lovely. The tartness matches the sourdough. For the grown-ups, a pale ale is a wonderful match. Its bubbles cut right through the rich bread. Which would you choose tonight?
Keeping Your Sourdough Fresh
Let’s talk about keeping your beautiful loaf fresh. Once it’s completely cool, store it in a paper bag for a day. For longer life, pop it in a plastic bag in the fridge. I remember my first loaf. I left it out and it went stale so fast. Now I know better.
You can also freeze sourdough for months. Slice it first so you can pull out one piece at a time. Just toast it straight from the freezer. This is perfect for batch cooking. Making two loaves saves you time next week.
Storing bread properly means no waste. It also gives you a ready-made treat anytime. A warm slice of toast is always a good idea. Have you ever tried storing it this way? Share below!
Simple Sourdough Solutions
Sometimes bread baking has little problems. Do not worry. I have some easy fixes for you. Is your dough too sticky? Wet your hands with a little water. This stops the dough from sticking to you.
Did your bread not rise much? Your starter might not have been active enough. I once used a sleepy starter. My bread was very flat. Feed your starter until it is bubbly and happy. This matters for a light, airy loaf.
Is the bottom of your loaf burnt? Try putting a baking sheet on the rack below. This protects it from direct heat. Getting these steps right builds your confidence. It also makes your bread taste so much better. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free? A: Sourdough is tricky without gluten. I do not recommend swapping the flours here. The structure will not hold.
Q: Can I make the dough ahead? A: Yes. The long fridge proof is perfect for this. Mix the dough one evening and bake it the next day.
Q: What if I don’t have bread flour? A: You can use all-purpose flour for all of it. The crumb might be a little less chewy, but still delicious.
Q: Can I double the recipe? A: Absolutely. Just make two loaves side by side. You will be glad for the extra bread.
Q: Do I need a Dutch oven? A: It helps create steam for a good crust. A heavy pot with a tight lid will also work. Which tip will you try first?
Share Your Baking Adventure
I hope you have fun making this bread. There is nothing like the smell of fresh sourdough. It fills the whole house with warmth. I love hearing about your kitchen adventures.
Did you get a great rise? Did your family love it? Please share your stories and pictures. Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of bakers.
*Fun fact: The holes in sourdough are called the “crumb.”* Now you know the proper baker’s word for it.
Happy cooking!
—Elowen Thorn.
Perfect High Hydration Sourdough Loaf
Description
High Hydration Sourdough Loaf Recipe
Ingredients
Instructions
- Feed a sourdough starter 4-12 hours before making your bread. The time it takes a starter to double in size and become active and bubbly depends on factors such as temperature and the maturity of your starter.
- Combine the flour and warm water in a mixing bowl. I find using a dough whisk works best for this.
- Allow this mixture to rest for 30 minutes. This is called autolyse, the process of hydrating the flour.
- After the autolyse, add in the sourdough starter by dimpling it in with wet hands.
- Sprinkle the top of the dough with salt.
- Use your hands to mix the dough until it comes together. This takes about 5 minutes. Cover the dough with plastic wrap or a damp tea towel and allow another 30 minute rest.
- Stretch And Fold: This is a no knead recipe. So, for gluten development, perform 6 rounds of stretch and folds. With the dough in a large bowl, grab the edge of the dough and firmly pull up, stretching it upwards. Place the dough into the center of the dough ball. Give the bowl a quarter turn and do this same process again. Repeat this one to two times. This is considered one round of stretch and folds. Repeat according to the directions below.
- First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes.
- Bulk Ferment: To ensure a beautiful rise and airy crumb, the dough will need to bulk ferment until doubled. To do this, cover the dough with a wet towel or plastic wrap to avoid a crust forming. This process may not take as long to ferment as other doughs. Keep an eye on it!
- Shaping: Add a little bit of flour to a work surface. Gently take your dough out of the bowl. Be extra careful with a high hydration loaf! Shape it into a ball by creating surface tension. To do this, gently spin it towards you.
- Let it sit out 15-20 minutes uncovered. This time around, you want the dough to form a crust so it won’t stick to the banneton basket or tea towel during the overnight rise.
- Turn over and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
- Transfer to a floured banneton or bowl with a tea towel, seam side up, smooth side down. Cover with plastic and proof 12-15 hours in the refrigerator.
- Scoring: Before removing your bread from the fridge, preheat your oven to 500 degrees F. Place the Dutch oven inside and preheat for 1 hour. Right before this hour is up, remove your dough from the fridge. Dust the top with flour and score using a razor blade or scoring lame.
- Baking: Sprinkle the bottom of the Dutch oven with flour or use a piece of parchment paper. Transfer the dough to the Dutch oven. Bake for 20 minutes at 500 F degrees with the lid on.
- Take the lid off, turn the oven temperature down to 475 F, and bake an additional 25 minutes or until browned. To ensure your bread is done, use a kitchen thermometer to test the temperature. Sourdough should be around 205 F degrees.
- Carefully take your finished loaf out of the oven. After cooling for a few minutes, take your bread out of the Dutch oven and place on a wire rack to finish cooling. Allow your bread to cool completely before slicing into it.
Notes
- Watch your dough closely during bulk fermentation. Higher hydration doughs tend to ferment faster. Over fermented dough will become sticky and unworkable. The amount of time it takes for your dough to proof depends on many factors, including the maturity of your starter and environment. Be gentle when dealing with high hydration dough after the bulk ferment and during shaping to make the crumb more open and even. Using a bench scraper can help move your dough more gently. You need an active starter for this recipe that is at 100% hydration, meaning it is fed equal parts water and flour.