A Beginner’s Guide To Sourdough Hydration
Unlocking the Secrets of Bread Hydration: A Fun Dive into Dough Science!
Have you ever wondered why your sourdough might turn out with a fluffy, airy crumb or a denser texture? The secret often lies in something called hydration. In this post, we will dive into the science behind bread hydration and see how you can use it to bake the perfect loaf of bread!
What is Hydration?
Hydration, simply put, is the amount of water in your dough compared to the flour. You could even think of hydration as a science experiment using your ingredients. The hydration percentage is calculated using this formula:
Hydration Percentage
Hydration Percentage = (Total Water / Total Flour) × 100
Here’s how to calculate it:
Total Water = Water added + Water in the levain
Total Flour = Flour added + Flour in the levain
For example, let’s say you’re using:
- Flour (g): 385
- Water (g): 255
- Levain (g): 170
- Levain Hydration (%): 100
First, calculate the water and flour in the levain:
Water in Levain = (170 × 100) / (100 + 100) = 85 g
Flour in Levain = 170 - 85 = 85 g
Then:
Total Water = 255 + 85 = 340 g
Total Flour = 385 + 85 = 470 g
So the hydration percentage is:
Hydration Percentage = (340 / 470) × 100 ≈ 72.3%
How Hydration Affects Your Dough
Bulk Fermentation Fun:
High Hydration Doughs: If you use a lot of water (like 70% hydration or more), your dough is super stretchy and elastic. This level of hydration makes it easier for dough to hold all the gas bubbles created by yeast and bacteria, leading to a fluffier, airier bread.
Low Hydration Doughs: With less water, the dough is stiffer and denser, and it’s not as stretchy, which means it won’t rise as much and can be more compact.
Cold-proofing magic:
High Hydration: Doughs made with more water can be stickier and harder to handle, but they often develop a rich, complex flavour because the yeast and bacteria work their magic over a longer period of time. Think of it as a slow-cooked stew—flavourful and delicious!
Low Hydration: These doughs are easier to shape and handle, and they’re less sticky. However, they might not be as flavourful as high-hydration doughs.
How Hydration Impacts Your Bread
High Hydration: This dough will give you that perfect open crumb, like the big holes you see in a great ciabatta or focaccia. It also tends to make a crust that's crispy and a crumb that's soft and tender. Higher hydration levels can also lead to faster fermentation because the increased water content allows the yeast and bacteria to move more freely, promoting quicker activity. The dough becomes more fluid, which can enhance the yeast's access to nutrients.
Low Hydration: This dough results in a denser, chewier texture. It’s ideal for bagels or breads where you want a more compact crumb and a hearty bite. Low hydration doughs ferment more slowly because the lower water content restricts the movement of yeast and bacteria. This can lead to longer fermentation times and a denser final product. Additionally, the dough is easier to handle and shape, but may require a longer proofing period to develop a satisfactory rise and texture.
Why Hydration Matters
Understanding hydration helps you control your bread’s texture and flavor. It’s like being the captain of your own bread-making ship! Want a lighter, fluffier loaf? Go for higher hydration. Prefer a denser, chewier bread? Lower hydration is your friend.
Get Hands-On with Our Hydration Calculator!
Curious about what hydration percentage you're working with? CLICK HERE to try out our Sourdough Hydration Calculator to find out. It’s a fun and easy way to see how the water and flour in your dough affect the final bread.
Happy baking!
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