Low Hydration Sourdough Bread
If you're new to sourdough bread baking or you're looking for an easier loaf to try your hand at, then this Low Hydration Sourdough Bread is the answer you need. Made with less moisture, we get a dough that's easy to handle and hard to mess up.
Servings: 16 slices
Calories: 119kcal
Cost: Recipe $0.97 / Serving $0.06
Equipment
- Silicone Bread Sling *or parchment paper
Ingredients
- 500 g bread flour ($0.87)
- 325 g water ($0.00)
- 100 g sourdough starter (active) ($0.09)
- 10 g salt ($0.01)
Instructions
- Mix Dough: In a large mixing bowl, combine flour, water, and sourdough starter until a shaggy dough forms. Cover and let rest for 15 minutes.
- Add Salt & First Fold: Uncover and add salt. Perform the first stretch and fold to incorporate it: grab one side of the dough, gently stretch it up, and fold it over the center. Rotate the bowl 90° and repeat until all four sides are folded. Cover the dough.
- Stretch & Folds: Perform 3 more sets of stretch and folds, spaced 30 minutes apart. This develops elasticity and helps the dough hold its shape.
- Bulk Fermentation: Let dough rest for 3–4 hours at room temperature, until puffy, airy, and 50–75% larger in volume. It should have visible bubbles and a slight jiggle when poked.
- Shape Dough: Turn dough onto a lightly floured surface. Stretch and fold edges under a few times to tighten the surface. Create tension by gently dragging dough toward you in small pulls while rotating, forming a smooth, taut top.
- Overnight Proof: Place dough seam-side up in a rice-floured banneton. Cover and refrigerate 8–12 hours.
- Preheat & Score: Place a Dutch oven in a cold oven and preheat to 425°F (218°C). Transfer dough to parchment paper or a silicone sling and score the top.
- Bake: Bake covered for 30 minutes, then uncover and bake an additional 15 minutes, until internal temperature reaches 205°F (96°C).
- Cool & Serve: Remove bread from Dutch oven and cool completely on a wire rack, about 3 hours, before slicing and serving.
Video
Notes
- Hydration: Start with this beginner-friendly level. Gradually increase 10–15 g per bake as you gain confidence.
- Bulk Fermentation: Let sit 3–4 hrs at room temp until puffy and airy (50–75% larger).
- Shaping: Fold edges under, create surface tension, place seam-side up in a floured banneton. No preshape needed.
- Cold Fermentation: Refrigerate overnight (8–12 hrs) for flavor and structure.
- Scoring: Score before baking; optionally re-score after 7 min in oven for bigger lift.
- Steam: Add ice cubes or mist water before placing Dutch oven in oven for crisp crust and better rise.
- Cooling: Let cool completely (3 hrs) before slicing.
- Storage: Keep at room temp in airtight container 2–3 days or freeze sliced up to 3 months.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 244mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.3mg
