Cooked - 65% Hydration Sourdough (3 loaves)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

65% Hydration Sourdough (3 loaves)

1.0

Ingredients

1350g flour (AP or bread flour)

855g water

300g active starter (100% hydration)

45g salt

Method

Mix all ingredients until the dough is elastic and no longer shaggy, about 8–10 minutes.
Let rest 30–45 minutes. This window is flexible — if it sits closer to an hour, that’s completely fine.
Perform your first set of stretch and folds.
Continue stretch and folds in the same pattern until the dough is holding its shape between folds, usually 3–4 sets total.
Allow the dough to continue bulk fermentation.
Look for these signs of proper bulk fermentation:
Visible growth
Puffy, jiggly, marshmallow-like texture
Slight dome on top
Dough feels lightly tacky (not sticky) and gently pulls away from the bowl sides

Preshape and rest 15–20 minutes, covered with a bowl or damp tea towel.

Perform final shaping.

You can bake right away, but a short rest in the fridge is recommended to firm the dough and make scoring easier.

Short fridge time = milder flavor

1–3 days in fridge = more tang

Bake

Preheat oven to 450°F.
Bake covered for 20 minutes.
Remove lid and bake uncovered for another 20 minutes, or until internal temperature reaches 205°F.
Cool before slicing… or don’t. Fresh bread is hard to resist.

Lower hydration. Stronger dough. Better intuition.

That’s when sourdough really starts to click.

Course🍞Bread

Diets🌱Vegan...

Category🍞Bread

CuisineBaking

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 19 weeks ago

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