How to make high-hydration sourdough bread

[@niniedmax2578]

omg that's a very beautiful loaf :( ..... I'm a newbie to sourdough, could u please tell me how to achive a big holes crumbs like that :( Merry XMAS !

[@i_can_dig_it]

Merry Christmas !! Big holes in bread comes from high hydration dough, proper fermentation & strength, and baking when the bread has proofed enough (but not too much). It does take practice to achieve these things, but the recipe & video here should be a good guide for you! Let me know if you give it a try! 🍞🍞

[@radostinvasilev3038]

Great Video! I really enjoyed the detailed explanation, thanks! I wanted to ask a question about the sourdough. How to distinguish when it is ready for mixing? I make high hydration sourdough, and kind of wait for it to rise and then deflate, but I am not completely sure...

[@i_can_dig_it]

Hey - If you are getting consistent rise and falls of the sourdough starter, that usually means you have an active and healthy starter, so congrats! When it comes to when to mix the starter into the dough, that will vary based on the recipe. In the recipe for the video, we mix the starter at 9 AM, and then mix that starter into the dough at 2 PM - so we used the starter 6 hours later. This is called a 'young' starter because it has not developed fully (risen & fallen, which will usually take around 8-12 hours). I hope you give this recipe a try - please let me know your results if you do! Thanks so much, Devin