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Dough Profile | Moderate Hydration

70% Hydration Sourdough Bread

A 70% hydration level is the sweet spot for home bakers. It provides enough moisture to secure an open, soft crumb structure, while keeping the dough firm enough to easily handle and shape into beautiful boules.

Dough Ingredients

Total Recipe Flour

g

Target Hydration

%

Starter (Levain) Weight

g

Starter Hydration

%

Salt Percentage

%

Add Custom Ingredient

Formula Weights 100% Adjusted

Flour to Add Adjusted for starter flour fraction

425g

Water to Add Adjusted for starter water fraction

285g

Sourdough Starter Added directly as levain

150g

Salt 2% of total flour

10g

Total Dough Weight Cumulative dough yield

870g

Starter (Levain) Breakdown 100% Hydration

Starter Flour 75g

Starter Water 75g

How it works: The sourdough starter consists of pre-fermented flour and water. To keep your recipe hydration exactly at target, we isolate these fractions and subtract them from your main flour and water additions.

Dough Ambient Temp & Proof Estimator

Fermentation speed is highly dependent on ambient kitchen temperature

Kitchen Temperature

°F

Est. Bulk Fermentation Optimal

4.5 hours

Standard bulk rise time for sourdough. Watch for a 30-50% growth in volume before shaping.

Stretch & Fold Chime

Stay on schedule for gluten-building fold intervals

30:00

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Methodology

This method is optimized for typical kitchen temperatures (72–76°F / 22–24°C). The 70% hydration formula utilizes a 20% prefermented flour ratio (100g sourdough starter at 100% hydration relative to 500g total flour), which ensures a steady bulk fermentation time of 4.5 to 5 hours.

01. Mixing & Autolyse

Mix the adjusted flour (425g) and adjusted water (275g) in a large bowl. Let stand for 45 minutes. Dimple in the 100g starter and 10g salt. Squeeze the dough to incorporate.

02. Gluten Structure Building

Perform 4 sets of Stretch & Folds. Do a set every 30 minutes. You will notice the dough transitioning from a shaggy paste to a smooth, shiny, elastic mass.

03. Shaping & Cold Sleep

Pre-shape into a loose round. Rest on the counter for 20 minutes (bench rest). Do the final shape to create surface tension, dust with rice flour, place in your proofing basket, and store in the fridge overnight.

Typical Baking Schedule

09:00 AM

Feed Starter Feed 1:1:1 to peak in 4-5 hours.

01:00 PM

Autolyse Combine flour and water; rest.

01:45 PM

Mix Dough Add starter and salt. Squeeze.

02:15 PM

Stretch & Folds 4 sets spaced 30 min apart.

04:15 PM

Bulk Rise Let sit undisturbed until puffy.

06:30 PM

Shape & Fridge Shape, place in banneton, chill.

Next Morning

Bake Dutch oven at 450°F (20 min lid on, 20 lid off).

Folding Techniques

Strengthen the dough step-by-step

Dough Manipulation Guide

Step-by-step techniques to develop gluten structure and surface tension

Step 1: Stretch & Fold

The foundation of no-knead sourdough. Reach down to the bottom of the bowl, grab one quadrant of the dough, gently lift it upwards until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides.

Timing & Frequency Perform 3-4 sets during the first 2 hours of bulk fermentation, spaced 30 minutes apart. Develops early gluten alignment without tearing.

Step 2: Dough Lamination

Typically performed on high-hydration doughs. Wet your work surface with water, tip the dough onto it, and gently stretch it out in all directions into a thin, transparent rectangular sheet. Fold it like a letter (left third over center, then right third, then roll up).

Timing & Frequency Perform once, 30-45 minutes after mixing. This is the optimal window to incorporate mix-ins like seeds, olives, cheese, or herbs evenly.

Step 3: Coil Folds

A gentle structural technique. Slip wet hands under the middle of the dough, lift it vertically until the front edge releases and coils under itself. Lower it back down, rotate 90 degrees, and repeat. Coil folds utilize gravity to pack gluten coils tightly.

Timing & Frequency Perform 2-3 sets during the middle/late stage of bulk fermentation. This technique builds excellent height and gas retention without deflating delicate air bubbles.

Step 4: Pre-Shaping & Final Shaping

Flour the dough and bench. Fold the bottom edge up, sides inward, and roll down. Use a bench scraper to drag the dough towards yourself along the un-floured wooden counter. The friction creates a tight, smooth outer skin (surface tension).

Timing & Frequency Perform at the very end of bulk fermentation. Rest 20 minutes between pre-shaping and final shaping, then transfer to a banneton for cold proofing.