Easy High Hydration Sourdough Bread Recipe

If you’re looking to improve your artisan baking game, then look no further than this easy high hydration sourdough bread recipe! In all of my years of bread baking, I have found that higher hydration is the way to go. Unlike low hydration doughs, which are easier to handle but result in a tighter crumb, higher hydration recipes use a higher water content to create a more open, airy interior and a beautifully crispy crust.

A wetter dough may be more challenging to shape, but the results are worth it! Whether you’re new to sourdough or ready to level up, learning to work with a higher hydration dough is key to achieving bakery-quality bread at home. With just four simple ingredients, you’ll get a naturally leavened, deeply flavorful loaf,  perfect for slicing, toasting, or pairing with your favorite spreads.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

What is a high hydration dough?

A high hydration dough refers to bread dough that contains a large percentage of water relative to the amount of flour, typically 75% hydration or higher. This means that for every 100 grams of flour, there are at least 75 grams of water. High hydration doughs are known for producing artisan-style loaves with a softer, more moist interior, a lighter, more open crumb, and a beautifully crispy crust. While they can be more challenging to handle due to their sticky, slack texture, the results are well worth it! Through proper technique and fermentation, high hydration dough develops incredible flavor and structure, making it one of our favorites!

What is a 100% Hydration Starter?

For this recipe, you’ll need an active sourdough starter that’s 100% hydration — this means it’s made with equal parts flour and water by weight. To feed your starter for use in this recipe, use this formula:

• 50g flour + 50g water = 100g starter (by weight, not volume)

This creates a bubbly, pourable starter that blends well into high hydration doughs and ensures consistent rise and flavor. Mix well and let it sit at room temperature until doubled in size and bubbly — usually 4–6 hours, depending on room temperature.

Ingredients

• 400g all-purpose flour
• 320g water
• 100g active sourdough starter (100% hydration – see note below)
• 10g fine sea salt or himalayan salt (1 ¾ teaspoons)

High Hydration Sourdough
Bread Recipe

STEP 1: (Autolyse) In a large bowl, mix together 400 grams of flour and 320 grams of water. Stir until no dry flour remains. Cover and let rest for 30–45 minutes.

STEP 2: Add 100g active sourdough starter and 10g (1 ¾ teaspoons) salt. Mix thoroughly using a wooden spoon, or a Danish dough whisk. This is a pretty wet dough and will be sticky. This is expected with its hydration level. Let the dough rest at room temp, covered with plastic wrap or a damp kitchen towel for 30 minutes. 

STEP 3: After the 30 minutes, perform 3 sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, wet hands, lift and stretch one side of the dough up, then fold it over. Rotate the bowl and repeat on all four sides. (SEE TIPS) Cover the bread dough again with plastic wrap or a damp cloth and place in a warm place. Let the dough rise for about 6-8 hours, or until it has doubled in size.

STEP 4: After the first rise, wet hands and shape the dough into a tight round or oval shape and place it seam-side up in a generously floured banneton basket or towel-lined bowl. Cover the proofing basket with a damp towel or plastic bag and place in the fridge for 10–14 hours.

STEP 5: Next day, place dough seam-side down on a piece of parchment paper and into a Dutch oven. Score the top of the dough with a sharp razor blade. Then cover the dutch oven with the lid. Place the dutch oven into the oven and set the oven temperature to 425°F (no need to preheat).

STEP 6: Bake covered for 50 minutes. If the crust has reached your desired color, remove the loaf and transfer it to a cooling rack. If a deeper color is preferred, continue baking uncovered in 5-minute intervals until the crust is golden and crisp.

STEP 7: Transfer to a wire rack. Let cool completely (at least 1 hour) before slicing.

Tips for the Higher Hydration Sourdough Bread

• It is important that your hands are wet when performing the stretch and folds. I have found that it helps keep the dough from sticking to your fingers.
• I have found that store-bought flour becomes very packed down during shipping, because of this I have had the best results in achieving a true high-hydration dough when using a kitchen scale. It tends to be very accurate compared to measuring cups.

More Delicious Sourdough Recipes

Easy Same Day Sourdough Bread (Beginner's Recipe)

Easy Same Day Honey Artisan Sourdough Bread Recipe

Easy No-Knead Sourdough Bread Recipe for Beginner’s

The Best Cinnamon Raisin Sweet Sourdough Bread Recipe

The Best High Hydration Sourdough Bread Easy Recipe

This rustic sourdough loaf features a high hydration dough for an open crumb and chewy texture. 

Print Pin Rate

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: bread, dough, flour, grams, higher, hydration, kitchen, Sourdough, starter, water

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 day day

Servings: 0

Author: Stephanie

Ingredients

• 400 g all-purpose flour
• 320 g water
• 100 g active sourdough starter 100% hydration – see note below
• 10 g fine sea salt (1 ¾ teaspoons)

Instructions

• (Autolyse) In a large bowl, mix together 400 grams of flour and 320 grams of water. Stir until no dry flour remains. Cover and let rest for 30–45 minutes.
• Add 100g active sourdough starter and 10g (1 ¾ teaspoons) salt. Mix thoroughly using a wooden spoon, or a Danish dough whisk. This is a pretty wet dough and will be sticky. This is expected with its hydration level. Let the dough rest at room temp, covered with plastic wrap or a damp kitchen towel for 30 minutes.
• After the 30 minutes, perform 3 sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, wet hands, lift and stretch one side of the dough up, then fold it over. Rotate bowl and repeat on all four sides. (SEE TIPS) Cover the bread dough again with plastic wrap of a damp cloth and place in a warm place. Let the dough rise for about 6-8 hours, or until it has doubled in size.
•  After the first rise, wet hands and shape the dough into a tight round or oval shape and place it seam-side up in a generously floured banneton basket or towel-lined bowl. Cover the proofing basket with a damp towel or plastic bag and place in the fridge for 10–14 hours.
• Next day, place dough seam-side down on a piece of parchment paper and into a Dutch oven. Score the top of the dough with sharp razor blade. Then cover the dutch oven with the lid. Place the dutch oven in the oven and set the oven temperature to 425°F (no need to preheat).
• Bake covered for 50 minutes. If the crust has reached your desired color, remove the loaf and transfer it to a cooling rack. If a deeper color is preferred, continue baking uncovered in 5-minute intervals until the crust is golden and crisp.
• Transfer to a wire rack. Let cool completely (at least 1 hour) before slicing.

Notes

• • It is important that your hands are wet when performing the stretch and folds. I have found that it helps keep the dough from sticking to your fingers.

• • I have found that store-bought flour becomes very packed down during shipping, because of this I have had the best results in achieving a true high-hydration dough when using a kitchen scale. It tends to be very accurate compared to measuring cups.