5 Tips for High Hydration Sourdough

Here are 5 tips for working with high hydration sourdough 👇
1. Know your flour
2. Manage fermentation
3. Add your water in stages
4. Use wet hands when working with wet dough
5. Cold ferment your dough
#sourdough #highhydrationsourdough #sourdoughbread
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[@kphawaii999]

My go to is 70% but I’m working up to 80%. Love your videos! Thank you.

[@matthewjamesduffy]

Thank you Katherine. It really takes the right flour to use high hydration. I think if you slowly scale up a bit you will find the perfect hydration for your flour.

[@kphawaii999]

@@matthewjamesduffy Thank you. I use All Trumps which is 14.7%.

[@matthewjamesduffy]

@@kphawaii999 that’s really strong! It should be able to take a lot of water. I use a bread flour that is 12.4%

[@kathykathrynm9375]

I love the information about adding water in two stages. Thanks.

[@Cristiano7007]

thanks for your tips, I use them myself. I am still learning with every bread.

[@silvermoon3486]

Thank you 😊 ❤👍🏼

[@sinsamutrattanamanoch8824]

Thank you :)

[@reetdance2]

Hi Matthew, of all the bread videos it there you are absolutely under the top of the top! I'm baking with sour dough since two years now but I'm still trying to get the hang of bringing strength into the dough. I'll try some of your recipes and maybe ask some questions 😝 keep up the good work. Greetings from Italy

[@matthewjamesduffy]

Happy to read your comment, thank you!

[@barrychambers4047]

Lot of good information there! My go to sourdough is a 56% freshly milled hard winter red, and hard winter white whole wheat, with 4% dark rye, and 40% bread flour. I use 82% hydration. Inoculation is 15% leaven, fed with 1/3 whole wheat, 1/3 dark rye, 1/3 all purpose flour @ 100% hydration. My starter's name is Puddintain, ask me again I'll tell you the same!

[@matthewjamesduffy]

That sounds like a great loaf Barry!

[@rambo3064]

Hi Matthew, great ad important tips. Thanks man👍🙏

[@bombthebush]

Great tips! #1 is so important and often missed!

[@matthewjamesduffy]

Thank you chef!

[@mikaelhm]

@@matthewjamesduffy I would love to learn more about how to get to know my flours profiles, in terms of hydration. Tips like The Bread Codes: kzbin.info/www/bejne/qWLKfpKgr86Lmas

[@justine_snacks]

This was so informative and SO helpful - will def be using these

[@tofazzalk1620]

Very good

[@FarlzBarkley]

I usually am working with 72%-78% hydration, unless I’m making focaccia, then usually 85%. I do want to push up to 85% or greater batards, but depending on my day I can end up not being able to build the dough strength as I’d like to for such a high hydration dough. I only make a few loaves every week or two for family and friends. I’m bulking some low hydration bagel dough now, based on your recipe 😉, and wondered if you have general tips for lower hydration doughs, for buns of various kinds, bagels, enriched doughs, etc. I usually see high hydration tips, but think that new bakers could benefit from hearing about the versatility with lower hydration and how that prepares one to have a more keen eye and, if it doesn’t sound too corny, a more attentive relationship with their dough.

[@letsdoyoga5137]

I like your approach and the way you deliver information! I am kneading by hand and find it tough to find the sweet spot to stop kneading. I usually do the window pane test but had mixed results with that. Any additional pointers from your end on when to stop kneading?

[@matthewjamesduffy]

Lately I have been machine mixing and I go to an improved mix development. Sort of window with slight tearing in the corners. Then I develop more in folding and fermentation. I will try and show some more of the mixing process for this style of mixer.

[@brendapeter446]

When you autolyse did you only use part of the water & are you adding the rest in as it's mixing? GREAT video!

[@matthewjamesduffy]

Yes. It’s called bassinage. Most of my recipes are broken into “water 1” and “water 2”. Water 1 is the autolyse then water 2 after. Really helps develop a strong dough strength.

[@brendapeter446]

@@matthewjamesduffy Super!! Your video is one of the best. I have already learned so much about fresh-milled flour from you in a short amount of time. God bless!

[@rhey81]

Chef school Matt Duffy, to mess with Ben's oven..

[@sarahs7751]

Maybe this is why following a recipe on KZbin for bolillo rolls mine was so much wetter than the lady on KZbin.

[@lolajacomino6574]

Too complicated for me 😂 I just need to follow a recipe. Your video is for knowledgeable people 👍

[@matthewjamesduffy]

There are lots of beginner focused videos and recipes on here + my site.

[@lolajacomino6574]

@@matthewjamesduffy thank you Matthew 👍

[@user-su6wz1lt3i]

선생님! 한글자막보게해주세요! ㅜㅜ!

[@lindawilson3071]

I love you I want to marry you although I’ll be 80 this year haha I always wanted my husband to bake😊 did you give the temperature is ideal for your dough ?

[@user-hp8cl1wn7d]

In this video you call your dough a typical 20 % recipe, what does that mean? What's 20%?