Happy National Sourdough Day! For years, I stayed in the “safe zone” of 72% hydration. Then Allen Levie at Abigail’s Oven challenged me to bake several higher-hydration Country Loaves.
Once I reached 90% hydration, the experiment turned my kitchen counter into a sloppy mess. However, that experience changed my perspective forever. I realized dough hydration isn’t just a number—it’s a living conversation between your flour, your hands, and the environment. These days, I like my hydration to be between 75–85% in most of my sourdough bread baking.
This post will show you how to use dough hydration to unlock your best crumb yet. You will also learn how to read your dough like a pro.
What is Sourdough Hydration? (The Baker’s Formula)
At its simplest, hydration is the amount of water in your recipe relative to the flour weight. Using “Baker’s Math” expresses this ratio as a clear percentage.
Example: 720 g Water ÷ 1,000 g Flour = 72% Hydration. This is Martha’s standard suggestion for making Abigail’s Oven Country Loaf. And knowing this allows you to predict how your dough will behave before you even start mixing.
High vs. Low Hydration: Which is Better?
A common misconception is that higher hydration automatically means better bread. In reality, the “best” hydration depends entirely on the style of loaf you want to bake.
| Hydration Level | Characteristics | Final Result | Best For |
| Lower Hydration (60–68%) | Stiffer dough, which is easier to handle. | Expect a taller loaf with a thicker, robust crust and a structured, toothsome crumb. | Bagels, pretzels, or beginners practicing their shaping techniques. |
| Moderate Hydration (70–75%) | Balanced, manageable, thinner crust, more open crumb. | The artisan “sweet spot” balances easy handling with a moist interior, irregular crumb, and crisp crust. | Classic country loaves, baguettes. |
| Higher (75–85%+) | Sticky or “slack” dough that requires gentle handling. | A thinner, more brittle crust and that sought-after “custardy,” open crumb with irregular holes. | Advanced artisan loaves, ciabatta, and focaccia. |
Why Your “Recipe Numbers” Might Change
One thing I wish I had known a decade ago: a hydration percentage is a guideline, not a rigid rule. Several variables dictate how much water your dough actually needs:
- Flour Type: Expect whole grains and high-protein flours to absorb significantly more water than white flour.
- Climate and Altitude: In Utah’s arid climate, dough often requires more water than recipes developed at sea level suggest.
- Freshness: Freshly milled flour behaves differently from aged, store-bought varieties.
Pro Technique: The Bassinage Method
If you want to push your hydration higher without creating a “soupy mess,” try Bassinage (also called double hydration).
Instead of adding all your water up front, hold back about 5–10%. Mix your dough until the gluten starts to develop, then slowly add the remaining water. Pre-hydrating the flour builds strength and provides better control over the final texture.
How to “Read” Your Dough (Visual Cues)
The most important skill you can develop is learning to trust your hands over the recipe card.
- Under-Hydrated: The dough feels tight, resists stretching, and might even have dry flour pockets. Solution: Add water a tablespoon at a time.
- Over-Hydrated: The dough is a puddle that won’t hold its shape even after folding. Solution: Add a dusting of flour until it regains some structure.
- Just Right: The dough is smooth, glossy, and “extensible” (stretchy), showing strength without being stiff.
Final Tip: Keep a Baker’s Journal
Because every kitchen environment is unique, we recommend keeping a journal or baking notes. Record the hydration percentage, the brand of flour used, the weather, and—most importantly—how the dough felt.
Over time, you’ll move beyond following numbers and develop your own “Baker’s Intuition” which makes sourdough baking so rewarding.
Recent Comments