If you’re a fan of sourdough but want something easier to handle than the super-sticky, high-hydration doughs, this low hydration sourdough recipe is the perfect solution. Designed for beginners and busy bakers alike, low hydration doughs (typically around 60–65% hydration) are more forgiving, easier to shape, and still produce a wonderfully chewy crumb and crisp crust.
Low Hydration Sourdough Recipe
Course: Bread / SideCuisine: Artisan / EuropeanDifficulty: Intermediate1
servings20
minutes45
minutes150
kcalLow Hydration Sourdough Recipe
Ingredients
300g bread flour
180g water
75g active sourdough starter
6g salt
Directions
- In a large bowl, mix 300g bread flour, 180g water, and 75g active sourdough starter until no dry bits remain. Cover and let rest for 30–45 minutes (autolyse).
- Sprinkle in 6g salt, mix thoroughly by hand, then knead briefly (or use a stretch and fold technique). The dough will be stiff due to low hydration.
- Cover the bowl and let the dough ferment at room temperature for 4–6 hours, performing 2–3 sets of stretch and folds during the first 2 hours (every 30–45 minutes).
- Lightly flour your work surface. Turn out the dough, pre-shape it into a round or batard, and let it rest for 15–20 minutes.
- Shape the dough tightly, place it in a lightly floured proofing basket or bowl seam-side up, cover, and proof overnight in the fridge (8–12 hours).
- Place a Dutch oven (or baking stone with steam tray) inside and preheat to 475°F (245°C) for at least 30–45 minutes before baking.
- Transfer the dough onto parchment, score the top with a sharp blade, and carefully place into the hot Dutch oven.
Bake covered for 20 minutes, then
Uncover and bake for another 20–25 minutes, until deep golden brown. - Remove the bread and let it cool on a wire rack for at least 1 hour before slicing (this helps finish the crumb structure inside).
Recipe Video
Serving Suggestions
This low hydration sourdough is versatile enough to complement a variety of meals. Serve it warm with a generous slab of salted butter, toast it for breakfast with avocado or jam, or use it to elevate your favorite sandwich. Its denser crumb also makes it perfect for dipping into hearty soups and stews or as a base for rustic bruschetta.
Savings Suggestions
Making sourdough at home is already a cost-effective alternative to buying artisanal bread, but here are a few extra tips to save even more:
- <strong>Use discard wisely: Incorporate sourdough discard into pancakes, crackers, or pizza dough.
- Bulk buy flour: Purchasing flour in larger quantities reduces cost per pound.
- Invest in reusable tools: A good banneton, dough scraper, and Dutch oven can last for years.
- Store smart: Freeze extra loaves to avoid waste and save time on future baking days.
FAQs
Q: What is the hydration level in this sourdough recipe?
A: This recipe uses approximately 60–65% hydration, making the dough firmer and easier to handle than traditional high-hydration sourdoughs.
Q: Is low hydration sourdough less flavorful?
A: Not necessarily. Flavor comes from fermentation time and your starter. A well-fermented low hydration dough can be just as tangy and complex as a wetter dough.
Q: Can I bake this recipe without a Dutch oven?
A: Yes, though a Dutch oven helps trap steam for better crust development. You can use a baking stone with a pan of water for steam as an alternative.
Q: How long does low hydration sourdough stay fresh?
A: Typically 3–4 days when stored in a paper bag or bread box. For longer storage, slice and freeze.
Q: Is this a good recipe for beginners?
A: Absolutely! The lower hydration makes it easier to knead, shape, and handle, making it ideal for first-time sourdough bakers.
