Course Breads
Cuisine American
Keyword 80 hydration dough, high hydration sourdough, Scoring high hydration dough, Shaping high hydration dough
Prep Time 45 minutes minutes
Cook Time 45 minutes minutes
Additional Time 20 hours hours
Total Time 21 hours hours 30 minutes minutes
Watch your dough closely during bulk fermentation. Higher hydration doughs tend to ferment faster. Over fermented dough will become sticky and unworkable. The amount of time it takes for your dough to proof depends on many factors, including the maturity of your starter and environment.
Be gentle when dealing with high hydration dough after the bulk ferment and during shaping to make the crumb more open and even. Using a bench scraper can help move your dough more gently.
You need an active starter for this recipe that is at 100% hydration, meaning it is fed equal parts water and flour.