High Hydration Sourdough Bread
A classic Tartine-inspired country loaf: mostly bread flour with a touch of whole wheat for flavor and strength. Crisp crust, custardy crumb, and a flexible timeline.
Servings 1 loaf
Calories 1886kcal
Ingredients
- 450 grams bread flour
- 50 grams whole wheat flour
- 375 grams water, room temperature reserve 25 g for salt step
- 100 grams active sourdough starter
- 10 grams fine sea salt
Instructions
- Mix starter, bread flour, whole wheat flour, and 350 g water until no dry bits remain. Rest 30–45 minutes.
- Add reserved 25 g water, squeezing through fingers until incorporated. Add salt, mix until cohesive. Cover and let it rest for 30 minutes
- Over the first 2 hours, perform gentle stretch-and-folds every 30 minutes. Covering the dough in between
- Cover and rest 2 hours at room temperature. Bulk is complete when the dough is smoother, jiggles when moved, shows bubbles at the edges, and has risen about 30–40% - the time depends on your kitchen temperature
- Lightly flour surface, preshape, rest 15 minutes. Final shape into boule or batard; place in floured banneton.
- 60–75 minutes at room temp OR 8–16 hours in fridge. Dough should slowly spring back when poked.
- Preheat Dutch oven at 500°F . Score dough, load on parchment. Bake covered 20 minutes at 475°F, then uncovered 18–25 minutes until deep golden
- Transfer to rack, rest at least 1–2 hours before slicing.
- Enjoy!
Notes
- Hydration can be nudged higher (up to 75%) for a more open crumb—handle gently and lengthen bulk slightly.
- A longer overnight proof gives a tangier flavor and easier scoring.
- Try variations: add sesame or poppy seeds to the crust, fold in roasted garlic, or swap 20–30 g of water for olive oil for a softer crumb.
Nutrition
Serving: 1loaf | Calories: 1886kcal | Carbohydrates: 381g | Protein: 63g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 3905mg | Potassium: 632mg | Fiber: 17g | Sugar: 2g | Vitamin A: 14IU | Calcium: 97mg | Iron: 6mg
