High hydration bread has received a lot of attention lately, specially among the sourdough bread enthusiasts. And to be honest, this is my favorite way to go, even though it did require a lot of time, practicing and perfecting the method.
What is not to love about a high-hydration bread, be it a baguette or a loaf. The thin crispy crust and the gelatinous open crumb is the ultimate bread goals. Am I rite? It is such a pleasure to slice through these crusty bread and they are the best when toasted.
My baguette recipe is a high-hydration one. Naturally, baguettes are higher in hydration than other breads as we need that moisture to obtain the signature irregular, open crumb.
The high water content makes the crumb gelatinous as it bakes, and hence the chewy bite that we all adore. So the crumb doesn’t go mushy, when you dunk it in a broth, curry, or a stew.
Enough talking and lets get bakin’. So here are the step by step process that I follow and found to be most aligned with my daily schedule. I mostly make the bread in the evening/night and bake it the next day evening. But feel free to attempt this anytime of the day and it is okay to tweak the process here and there to fit to your personal liking.
First step is getting the starter ready. Feed the starter with 1:1 water and flour mixture several hours before making the bread. (the time depends on your starter, room temperature and the amount of culture that you feed. Read more on this here.
Starter should be at it’s peak. I usually feed my starter with bread flour and before feeding mix the flour and water thoroughly and make sure to mix well with the culture. The mature starter will be spongy and full of bubbles.
Measure 220 water into a bowl and add the starter into the water directly. Look how they float on top of the water. Dissolve the starter in water before adding to the flour.
In the mean time, measure 20 g of water and 6 g of salt into a separate container and set aside.
Mix flour and starter+water in a large container. Just mix until incorporated, do not knead. I’m using a locally sourced, freshly milled strong organic bread flour. This flour is great, it is a thirsty flour and of 13% gluten.
This is how it should look, it is just combined, make sure all the flour is wet. Now close the lid and leave this for an hour.
This is autolyse. Meaning the flour will absorb as much water as it can and gluten will start to form and enzymes are activated.
Bring the dough onto a non sticky surface, and add the salt+water. Make sure all the salt is in. Start to rub the water into the wet dough, gently. No not try to mix vigorously as I have found that it will break/dissolve the gluten and become a sloppy mess.
The dough might start to look like this and it is perfectly normal. At this stage, I find the “slap and fold” method works best. Use water to lubricate your hands and slap and fold until a smooth dough is developed. Check the next picture
After a few fold, the dough will come together. This whole process of adding salt should not take more than a minute or two.
Now cover and let this rest for 45 minutes. Use the same container. Do not over knead.
After the first 45 minutes, the dough will be spread like this. Give a coil fold / stretch and fold, whichever you prefer. Simply make this back into a tight dough ball. Like the next picture.
Dough is tight again. Every stretch and fold will strengthen the gluten structure. Now cover and let rest for another 45 minutes.
After the second 45 minutes, the dough will look spread again. Do another coil fold and bring the dough together to a tight ball. Like in the next picture.
This time the dough will feel much more elastic and you will see air bubbles here and there. These are signs of gluten being strengthened and fermentation. Check my folding video here. Now, cover and let this rest for another 45 minutes.
This will be the final fold. This time around, the dough is much stronger. Be careful when you fold. Do not do more than 2 coil folds. Notice the bigger air pockets and the dough has grown slightly too.
After the final fold, the dough is much stronger and now we are ready for the final hours of bulk. At this stage we are done strengthening the gluten, now we need to give undisturbed time for the yeast to do their job. Close the lid and let this ferment for two hours. My room temperature was around 19C. If yours is warmer reduce this to a 1 1/2 hours. If its colder you can give it up to 3 hours. Decide that looking at the dough.
At the end of bulking, the dough will look plump and a bit wobbly. Dump the dough on to a lightly dusted surface and pre-shape.
Pre-shaped dough. This will feel super strong and stretchy and elastic like a balloon.
Cover this and let it rest for 30 minutes. This will help the gluten relax, so we can shape the into a loaf easily. Otherwise, the dough will be too elastic and would try to unfold when you shape.
This is the rested dough. This is now ready to be shaped. Check shaping video here. This is only one way of shaping, you can find many more methods on the internet.
Once shaped, place in the banneton basket. You don’t need a special basket to proof a dough. Check this video where I have a loaf pan with a tea towel.
This is a 10″x 5″x 3″ size banneton. Alternatively, you can also use a loaf pan of similar size. Cover the loaf pan with a thick tea towel and dust it generously with flour/semolina.
Cover the whole thing with a plastic bag and place in the refrigerator until you are ready to bake. This slow fermentation is called retardation( we are actually slowing down the fermentation) This could be anywhere from 18 – 24 hours. I left it for 24 hours.
When you are ready to bake, first preheat the oven, with the dutch oven in (if you are using one) or your baking stone in. I use a dutch oven. Thermometer placed inside should read 500 F / 260 C. Let the oven heat for another 30 minutes or an hour even after the temperature reaches this.
Now, take the loaf out from the fridge and tip onto a parchment. Score the bread, and place in the dutch oven. Bake 25 minutes lid on, and then reduce temp to 450 F and bake another 20 – 25 with lid off.
Once baked, let the bread cool off on a wire rack.