Appreciation post: finally got the crumb right on my sourdough

Had to choose between sticking with my usual 70% hydration or trying a higher 78% for more open holes. Went with the higher hydration after reading a tip from a baker in Asheville. The dough was a sticky mess but the final loaf had the perfect airy crumb I've been chasing for months. Anyone else have a hydration sweet spot they swear by?

3 comments

3 Comments

jakep243mo agoProlific Poster

Try a longer autolyse and cold proof to manage that sticky high hydration dough.

rubyreed3mo ago

Ugh, I find higher hydration just makes a gummy, hard-to-handle loaf every time.

eva_garcia562mo ago

Higher hydration can be a real fight, right? Totally get what @rubyreed means about it getting gummy. That Asheville tip probably mentioned keeping everything super cold. My trick is wetting my hands before any folds. Makes the sticky dough less like glue. It's all about finding that balance where the dough just barely holds together before the proof.