High hydration sourdough bread recipe – Making high hydration easy

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  1. Elizabeth Reply

    Hi Sune! I tried making this recipe with 100% bread flour and I ended up with a super dense, flat loaf that’s raw inside. 🙁 I don’t have a banneton, so I put the shaped loaf in a small rectangular storage container. When I pulled it out of my fridge the next morning I was worried because it looked like a puddle of dough that had lost much of its shape. Any idea what went wrong?

    • It sounds very over proofed. How long did it proof and what was the temperature?

      Bulk proof in a square container is good, but once you put it into the to the final proof container it needs the approximate same shape as the bread you want. I sometimes use a pyrex bowl with a dish towel in it 🙂

  2. Cheryl Reply

    Curiosity made me try your tangzhongsourdough recipe.I have been playing with Chef Reinharts soakers and mashes, but yesterday I wanted just great plain sourdough. This was it. Unfortunately I didn’t take a picture of it -next time. I have one of the loaves to my wonderful neighbor and the other didn’t last long. My neighbor caught me this evening, raving about it as she was taking some to another elder neighbor. I may be in trouble. I wanted to share with you the Joy a simple load of bread can bring in the most of a pandemic. Now I think we can increase the tagging percentage with great success but by how much 25/30

    Thank you so much for helping me make bread!
    [email protected]

    • Thank you for sharing. It’s wonderful what a little love put into an oven can do. <3

  3. Michelle See Reply

    I have been enjoying your videos. You are so thorough and clear! Like many home bakers, I have a growing amoung of sourdough discard in the fridge. I was wondering if it would be possible to turn sourdough discard into tangzhong by heating it. I searched online but did not find anything and was wondering if the thought crossed your (genius) mind and what you think about it…

    • A very interesting idea. Cooking it would kill the yeast.

      Changing it to the tangzong you should add more water. Assuming that you starter is 100%, you should add twice the weight of the amount of starter to get the right hydration.

      So if you have 100 grams of starter you need to add 200 grams of water and then cook that as a tangzhong 🙂

      Let me know how it goes. It’s super interesting.

  4. felix Reply

    just as a little comment. what you call tangzhong has been well known in german bread making as a Kochstück (= cooked piece) and is commonly used in breads with a high content of spelt flour, for example.

    • Thanks for the information. Tangzhong is not only used in asia, but it’s just the most well-known name for it 🙂

  5. Hila Reply

    Hey Sune! I really love your blog and channel. Learned a lot from it even as a foodgeek myself 😀
    Q – Can I use 100% hydration rye starter and add the bread + whole wheat flour to it? It’s the only strong sourdough starter I currently have. Thanks!

  6. Melek Reply

    Hi, how to heat it if you don’t have microwave?

  7. Barry B Reply

    Thanks for all your great SD techniques/recipes.

    I want to give this recipe a go. It states 17 hour time frame…is there a way to split this between two days? I have been doing the super easy SD and like that you rest in fridge overnite…can this be done with this recipe as well…if so at what point to you do the overnite rest,

  8. Barry B Reply

    I should edit my post/question. I said Rest in the fridge…should have said rest on the countertop for 9 hours. So for the super hydration…can you rest overnite after the autolyse? Or after the Mix the Dough?

  9. Barry B Reply

    Never mind reread the recipe and watched the video..I am excited to give this a go…I only have round banetons…so mine will be round.

  10. John moreira Reply

    Hi there,
    I am having a problem with very moist and gummy final product.

    I have tried cooking fir longer covered and uncovered to no avail.

    What do you think I can do to improve in this area?

    Thanks

  11. JeannineR Reply

    This is a great recipe. I’ve used discard instead of flour in the tangzhong (using 106 g discard plus 213 g water instead of 53 g flour and 266 g water to get the same hydration), and love the addition of the flavor that brings to the bread.