Taming the Beast: Mastering 70% Hydration Doughs for the Perfect Loaf

Crikey, mates. If you’ve been chasing the perfect, open crumb—the kind that makes a Bread Angel weep—you’ve probably stumbled across recipes calling for high hydration. And let me tell ya, those 70% hydration numbers look lovely on paper, but they can be a real handful in the kitchen. It's sticky, it's wet, and sometimes, it feels like the dough is actively trying to escape your hands.

Don’t let the sheer amount of water scare you off. High hydration isn't just 'more wet stuff'; it’s a structural challenge that forces you to understand the fundamental mechanics of fermentation and gluten development. It’s where we move from simply following steps to actually understanding the *why* behind the bake.

Understanding the 70% Challenge

When we talk about 70% hydration, we mean that for every 100 grams of flour, you are adding 70 grams of water (plus the water already contained in your starter). This is a significant jump from the 65-70% range many beginners start with. The difference is that a wetter dough means the gluten matrix—the stretchy net that holds your loaf together—is working harder, and you have to become a much better feeler.

Why Does Hydration Matter So Much?

The primary job of the gluten matrix is to trap the gases produced by your wild yeast and the levain. In a low-hydration dough, the gluten network is tight and strong, like a sturdy wire mesh. When you increase the hydration, you are essentially stretching that mesh until it’s looser, more pliable, and much more delicate. If you mishandle it, or if the fermentation is uneven, that delicate structure can collapse, giving you a dense, disappointing crumb.

The addition of a robust 20% starter, like the recipe uses, means you are starting with a powerful, already active culture. This is great for flavor, but it also means the fermentation speed can be unpredictable. You must watch the dough, not the clock. If it’s bubbling happily, it’s probably doing its job!

Handling the Wet Stuff: Techniques Over Force

The biggest mistake I see, especially from keen new bakers, is trying to force the dough. You can't muscle a 70% hydration dough. You have to coax it.

1. The Mix: Mix the dough until it is just combined. Don't over-mix. We want enough structure to hold, but we don't want to develop so much gluten that the dough becomes tough and resists handling.
2. Bulk Fermentation: This is where patience is your most valuable ingredient. The initial rise is slow. You'll notice the dough becoming more relaxed and jiggly over time. This gentle movement is the yeast doing its magic, producing those lovely gases that will give you the open crumb you’re after.
3. Shaping and Scoring: When the time comes to shape, treat the dough gently. Use a bench scraper, but remember that the dough is more like a thick, wet river than a firm block. The scoring isn't just for looks; it's an invitation to the yeast, telling it exactly where it's allowed to expand.

Remember, the secret to a perfect bake isn't just the recipe ratios (70% hydration, 20% starter, 7% salt), it's the attentive care you give it from the moment the ingredients hit the bowl until it hits the hot oven. Don't get disheartened if your first loaf is a bit flat or sticky. Every loaf is a lesson. Don't romanticize failure; just analyze it. Was the room too cool? Was the starter too active? Was the bake time too short?

If you’re ready to move past the theory and into the deep end of dough handling, I recommend joining one of the live workshops. There’s nothing like getting hands-on advice from a seasoned Guild Master. They’ll walk you through the sticky bits and the tricky timings, helping you build that confidence that only comes from truly understanding the process.

Ready to really test your skills and see how far you can push your hydration levels? Head over and enroll in the 30-Day Sourdough Challenge today. It's the best way to build up that muscle memory and turn sticky messes into stunning loaves!