Contents
- 1 Getting to Know Your Dough
- 2 The Magic of Stretch and Fold
- 3 A Long, Cozy Rest
- 4 Shaping and the Cold Sleep
- 5 The Big Bake
- 6 Ingredients:
- 7 My Best Low Hydration Sourdough Bread
- 8 Three Fun Twists to Try
- 9 Serving Your Beautiful Bread
- 10 Keeping Your Sourdough Fresh
- 11 Sourdough Troubleshooting
- 12 Your Sourdough Questions Answered
- 13 From My Kitchen to Yours
- 14 Best Low Hydration Sourdough Bread Recipe
Getting to Know Your Dough
Making bread is like making a new friend. You have to be patient and gentle. First, we mix the warm water and flours together. Then we let it rest for thirty minutes. This rest is called autolyse. It lets the flour drink all the water.
After that, we add our bubbly sourdough starter. I love this part. It’s like waking up the dough. Use your wet hands to dimple it in. Then mix in the salt. The dough will feel shaggy at first. That’s okay. It just needs a little time to come together.
The Magic of Stretch and Fold
Now we build the dough’s strength. We do this with stretches and folds. It’s not hard. Just pull the dough up and fold it over itself. Do this a few times around the bowl. We do six rounds total. The first three are every fifteen minutes.
This low hydration dough is so nice to handle. It doesn’t stick to your hands much. I remember my first loaf. I was so nervous to handle it. I still laugh at that. Now, it feels like a quiet dance. This matters because these folds create little pockets of air. That’s what gives your bread a wonderful, light texture inside.
A Long, Cozy Rest
After all that folding, the dough needs a long nap. This is the bulk ferment. Cover the bowl and walk away. Let it sit until it doubles in size. This can take a few hours. Every kitchen is different. A cooler kitchen means a slower rise.
*Fun fact* The wild yeast in your starter is what makes the dough rise. It’s alive! This slow fermentation matters. It develops that wonderful, tangy sourdough flavor we all love. What’s the temperature like in your kitchen today?
Shaping and the Cold Sleep
Once the dough is big and puffy, we shape it. Gently turn it out onto a floured counter. Shape it into a tight ball. Let it sit for about twenty minutes. This lets the outside dry a bit. It forms a little skin.
Then, we do one last shape. Place it seam-side up in a floured bowl. Now, it goes into the fridge. It will sleep there for many hours. This cold proof makes the flavor even better. Do you have a favorite bowl you like to use for this?
The Big Bake
Time to bake! Preheat your oven with a Dutch oven inside. This is the secret to a great crust. When it’s hot, take your dough from the fridge. Place it on parchment paper. Now, dust it with flour and score the top. This lets the bread expand beautifully in the oven.
Bake it with the lid on first. Then take the lid off to let it brown. Doesn’t that smell amazing? That smell is pure happiness. Let the loaf cool completely before you slice it. I know it’s hard to wait. But a warm loaf can be gummy inside. What design will you try for your first score?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All Purpose Flour | 250 grams | |
| Whole Wheat Flour | 100 grams | |
| Bread Flour | 125 grams | |
| Sourdough Starter | 100 grams | Bubbly and active |
| Water | 285 grams | |
| Salt | 10 grams |
My Best Low Hydration Sourdough Bread
Hello, my dear. Come sit with me. I want to share my favorite sourdough recipe. This one is special because the dough is not too sticky. It’s a friendly dough for your hands. I remember teaching my grandson this recipe. He was so proud of his first loaf. I still laugh at that lopsided little bread.
Making bread is like a slow dance. You just need to follow the rhythm. Let me walk you through the steps. It is easier than you think. You can do this.
Step 1: The Starter Test
First, check your starter. It should be bubbly and happy. Drop a tiny bit into a glass of water. If it floats, you are ready to bake. This is called the float test. It never lets me down.
Step 2: Mixing the Dough
Now, mix your warm water and flours together in a big bowl. Let it sit for half an hour. This rest makes the flour drink up the water. The dough becomes so much smoother. I use this time to wipe the counters.
Step 3: Adding Starter and Salt
Wet your hands a little. Then dimple the starter into the dough. Sprinkle in the salt and mix it all up. Get your hands right in there. It feels wonderful and squishy. (Hard-learned tip: Always wet your hands first. It stops the dough from sticking to you!).
Step 4: Stretch and Fold
Cover the bowl and let it rest again. Now comes the stretch and fold. You will do this six times. For the first three, wait 15 minutes between each. Then wait 30 minutes for the last three. Just lift and fold, turn the bowl, and repeat. It is like tucking a baby in.
Step 5: The First Rise
Let the dough rise until it is double in size. This can take a few hours. Be patient. I once rushed this step. My bread was so small and dense. Now I just let it be. What is your favorite thing to do while you wait? Share below!
Step 6: Shaping and Cold Proof
Gently shape the dough into a smooth ball. Let it sit for 15 minutes. This helps the top dry a bit. Then flip it over and shape it one more time. Put it in a floured bowl, seam-side up. Tuck it into the fridge for the night. It sleeps while you do.
Step 7: Baking Day
The next day, heat your oven very hot with a pot inside. Take your dough out and score the top. This lets the steam out. Carefully put the dough into the hot pot. Bake with the lid on, then off. Does not that smell amazing? Let it cool completely before you slice it.
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 loaf, you can play. I love adding little surprises to my dough. It makes every loaf a new adventure. Here are a few of my favorite ideas.
Rosemary and Olive
Add chopped rosemary and a handful of olives. It tastes like a sunny garden.
Honey and Walnut
Mix in a drizzle of honey and some walnuts. It is sweet and nutty, perfect with cheese.
Everything Bagel
Roll the shaped dough in everything bagel seasoning. It gives the crust a wonderful, savory crunch.
Which one would you try first? Comment below!
Serving Your Beautiful Bread
Oh, a warm slice of bread is a little piece of heaven. For a simple treat, slather it with good butter and honey. My grandson loves it with a big bowl of tomato soup. You could also toast it and top with smashed avocado. A little salt on top is just perfect.
What to drink with it? A cold glass of apple cider is so nice. For the grown-ups, a pale ale pairs wonderfully. The bubbles cut right through the rich bread. Which would you choose tonight?
Keeping Your Sourdough Fresh
A good loaf of bread deserves to stay fresh. Let your bread cool all the way first. Then, store it in a paper bag on the counter for a day or two. For longer life, a bread box works wonders.
You can also freeze this bread. I slice the whole loaf first. This way, I can pull out one slice for toast. I remember thawing a whole frozen loaf once. It took forever and was a soggy mess. Slicing first saves so much time.
To reheat, just pop a frozen slice in the toaster. It will taste like it just came out of the oven. This is why storing food well matters. It saves you money and cuts down on waste. You get to enjoy your hard work for days. Have you ever tried storing it this way? Share below!
Sourdough Troubleshooting
Sometimes, bread baking has little problems. Do not worry. They are easy to fix. First, if your bread is too dense, your starter might not be ready. Always do the float test. I once baked a brick-like loaf. My starter had not floated yet.
Second, the dough might not rise much in the fridge. This is normal for low hydration dough. It needs more time. Be patient with it. Understanding this builds your cooking confidence. You learn how the dough behaves.
Third, the bottom might burn. Placing a baking sheet under your Dutch oven helps. This simple trick protects the crust. Getting the crust right makes the flavor so much better. A good crust is a sign of a great loaf. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free?
A: It is tricky. Sourdough needs gluten to rise properly. I do not recommend it for this recipe.
Q: What is the best make-ahead step?
A: The long fridge proof is perfect. You mix the dough today and bake tomorrow.
Q: Can I swap the flours?
A: You can use all all-purpose flour. The crust might be a little softer.
Q: Can I double the recipe?
A: Yes, you can make two loaves. Just keep all the steps the same.
Q: Any optional tips?
A: A fun fact: scoring the dough is not just pretty. It lets the bread expand as it bakes. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this bread. It fills your home with a wonderful smell. The taste is so rewarding. I feel so happy knowing you are baking this.
I would love to see your beautiful creations. Share a picture of your golden-brown loaf. Let me know how it turned out for you. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Best Low Hydration Sourdough Bread Recipe
Description
A detailed guide to creating a beautiful, crusty loaf of sourdough bread with a lower hydration dough that is easier to handle and shape.
Ingredients
Instructions
- Feed a sourdough starter 4-12 hours before starting your bread. The time it takes a starter to become active depends on the environment and maturity of the starter itself. To be sure it is ready to use, try the float test. Take a small amount of starter and drop it in a glass or bowl of water. If it floats, it’s ready to use.
- Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour, a process called autolyse.
- Using wet hands, dimple in the sourdough starter. Add the salt and mix the dough with your hands for a few minutes until the dough comes together.
- Cover your bowl with a beeswax wrap, plastic wrap or a damp tea towel and allow it to rest for another 30 minutes.
- For gluten development and to obtain an optimal rise, perform 6 rounds of stretching and folding. First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes.
- To do a stretch and fold, grab the edge of the dough while it is in the bowl and firmly pull it up, stretching it up towards you. Fold the dough in your hands into the center of your dough ball. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one stretch and fold round.
- Cover the dough with a damp towel or plastic wrap once again and allow it to ferment until doubled. The time it takes for this will vary. Keep in mind that the level of hydration plays a role in the bulk fermentation timing. Lower hydration doughs typically take longer.
- On a floured work surface, shape into a ball by gently spinning it toward you. Let the dough ball sit out uncovered for about 15 to 20 minutes. This helps the top of the dough develop a skin or crust, which ensures it won’t stick to the tea towel during the overnight rise.
- Turn the dough ball over and shape again. Do this by folding the two sides over to meet in the middle and then repeat with the other two sides. Transfer to a floured banneton or bowl with tea towel, seam side up, and smooth side down.
- Cover with plastic and proof for 12 to 15 hours in refrigerator.
- Before removing your dough from the fridge, preheat a dutch oven for 1 hour in a 500 degree F oven.
- Remove the dough from the fridge. Place it on a piece of parchment paper. Dust the dough with flour to help the scoring pattern stand out. Score with a razor blade or scoring lame.
- Transfer the parchment paper and dough to the dutch oven. If not using parchment paper, add a little flour to the bottom of the dutch oven to keep the dough from sticking to the bottom.
- Bake for 20 minutes with the lid on at 500 degrees F. Remove the lid and turn the oven down to 475 degrees F. Bake an additional 25 minutes or until browned. Allow the bread to cool completely before slicing.
Notes
- With a low hydration dough, you should find your dough is fairly easy to work with and not too wet. For wetter doughs, it’s best to dip your hand in a little water before performing the stretch and folds to keep the dough from sticking to your hands.