High hydration bread has a very soft dough and is easy to prepare. Due to the high amount of water, it is easily mixed with a wooden spoon rather than by hand. It requires a few more steps than traditional bread, which is exactly what makes it unique.
Made with whole wheat flour, very little yeast, 24-hour fermentation, and baked in a home oven. Certainly, for those with a wood-fired oven, it is ideal, but not everyone has this luxury.
With a crunchy crust and a light and soft interior. Excellent seasoned with oil and salt or with tomato in summer and perfect to accompany any dish on the table, especially for dipping.
One of the greatest advantages of this bread is its longevity. Stored in a paper bag and kept in the fridge, it stays fresh for up to three days while maintaining its softness and freshness.
The aroma that fills the house when it’s freshly baked is priceless!
It is crucial to use high-quality Italian wheat flour.
I also recommend the variegated bread the black focaccia and the savory canestrelli from Taggia.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 20 Hours
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making high hydration bread
- 10.5 oz type 2 flour
- 7 oz whole wheat flour
- 1.75 cups water
- 0.2 oz brewer's yeast
- 1 teaspoon sugar
- as needed flour
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Work surface
- 1 Kitchen scale
- Glasses
Steps for making high hydration bread
Take a bowl and pour in the two flours. In a measuring glass, add 400 ml (1.75 cups) of lukewarm water and dissolve 6 grams (0.2 oz) of fresh brewer’s yeast with a teaspoon of sugar, add it to the flour, and mix with a wooden spoon. Finally, add the salt. Knead using the spoon for at least 6-8 minutes. Then cover the bowl with a cloth or a lid, and let it rest at room temperature for 2 hours. Then, place it in the fridge overnight or at least 12-16 hours. The longer it rises, the better the result.
First rise
After the time has passed, take a work surface, flour it, and pour the dough.
While keeping it well-floured, stretch it with your hands to form a rectangle. Now proceed with the steps that will be repeated twice. After stretching it, fold the longest side inside and overlap the other side on top. Repeat the same procedure, this time from the other end, see the photo, and form a loaf.
Now stretch it again, flouring it and repeating the same steps. Finally, shape it into a ball, place it on parchment paper, cover it with a cloth, and let it rise again for another 4 hours.
At this point, our bread is ready to be baked at 392°F (200°C) in a static oven. My secret is to bake them on the oven rack that has been well heated, and quickly take it out, nice and hot, only when the bread is ready to be baked. After the first 10 minutes, lower the temperature to 356°F (180°C), after 20 minutes to 320°F (160°C) and bring it to a golden brown.
Storage and Notes
The high hydration bread can be stored for up to three days in a paper bag and kept in the fridge, retaining its original characteristics.
The high hydration bread can be stored for up to three days in a paper bag and kept in the fridge, retaining its original characteristics.
The high hydration bread can be stored for up to three days in a paper bag and kept in the fridge, retaining its original characteristics.
