High hydration sourdough bread (~85%)

I usually bake bread only during the weekend, this is what my working schedule allows me. Of course, as any sourdough addicted person, during the week I keep thinking about my baking weekend. The plan for this weekend was to bake my usual loaf of white and spelt flour (80%-20%) and also to try a new recipe with high hydration dough and cold overnight proofing.

As in my previous recipe, I have prepared a poolish.



35 gr rye starter
35 gr stoneground whole wheat flour
35 gr bread flour (T80)
70 ml water (room temperature)


400 gr bread flour (T80)
40 gr stoneground whole wheat flour
360 ml water (35°C)
10 gr salt
75 gr rye starter

The schedule


Prepare the poolish (22:30) mixing water (room temperature), flour and the rye starter. Cover with cling film and store in the oven (with the light on) for 12 hours.


10:30 – Mixing

Mix by hand flour and water, then add the poolish, and the remaining rye starter. After mixing, give the dough 30 minutes’ rest (autolyse). Add salt and mix the dough by hand for a couple of minutes.

11:00 – Fermentation

4 hours of fermentation with multiples stretch and fold sets (keeping the dough inside the bowl). Three s&f sets at 15 minutes interval, then other 3 sets at 30 minutes interval. The remaining time is bulk fermentation (1.45hrs)

Each set consists of 4 s&f, top, bottom, left and right. Using your wet hands stretch the dough up so that you can fold it over to the other side of the dough (top). Rotate the bowl and do the other side (bottom). Complete the other two sides (left and right).

11:15 first s&e

11:30 second s&e

11:45 third s&e

12:15 fourth s&e

12:45 fifth s&e

13:15 sixth s&e

15:15 end of fermentation

During the fermentation phase the dough temperature should be 25-26°C (I keep the dough in the oven with the light on).

15:30 – Shaping and long, cold proofing

Put the dough on the working surface covered with the inverted bowl and let it rest for 20 minutes. Then shape it using the stretch and fold technique. Then put the dough in the banneton (floured with rice flour), cover the banneton with a plastic bag, leaving air inside to avoid the bag to stick to the dough. Store in the fridge for 16 hours.


7:30 Pre-heat the oven at 250°C for 1 hour, then bake the dough using a cast iron pot. Bake for 20 minutes at 250°C with the lid on then remove the lid and bake at 230°C for 25 minutes.

Sourdough bread – high hydration


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