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High Hydration Sourdough Loaf
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5 from 2 votes

High Hydration Sourdough Loaf

A step-by-step recipe and video for making a high hydration loaf.
Keyword: fermented,, sourdough,
Servings: 1 Loaf


  • 420 g strong organic white bread flour
  • 50 g strong organic wholemeal flour
  • 30 g organic dark rye flour
  • 110 g leaven made from active starter
  • 390 g water
  • 10 g fine sea salt



  • Place all 3 flours in a large bowl, stir to combine.
  • Mix 340g of the water with the prepared starter, then mix into the flour with a fork, then with your hand until you have a rough dough. Don’t knead. Leave to autolyse for 30 minutes.

Bulk Fermentation

  • Once autolysed add the salt with a little of the remaining water, work it into the dough, it will immediately stiffen. Then proceed to add 2 thirds of the remaining water, a little at a time. Leave some of the water for the stretch and fold stage. Leave to rest for 20 minutes.
  • Add a few drops of water and stretch and fold 4 times, with 20 minute intervals.
  • When you get to your final stretch and fold, leave again for 20 minutes to rest.
  • Uncover and pre-shape the dough.
  • Leave uncovered on the work surface for 20 minutes. Have your banneton basket ready, lightly dusted with flour. Lightly dust your hands and work surface with flour. Follow the video for shaping. If your kitchen is more than 23°C put the shaped dough straight in the fridge to prove overnight. If it’s below 18°C leave out for 45-90 minutes, then pop in the fridge to prove overnight uncovered.

Next morning.

  • Place your cloche or casserole in the oven. Heat the oven 230°C fan for at least 30 minutes.
  • Score the dough and put it straight in the oven, bake for 40 minutes. Remove the lid and bake for a further 8-10 minutes, depending on how dark you like your sourdough. leave to cool on a wire rack.
  • Store wrapped in a waxed cloth or linen tea-towel.