Understanding Dough Hydration
In the world of bread making, dough hydration is a fundamental concept that refers to the ratio of water to flour by weight. It is expressed as a percentage, a key component of what bakers call 'baker's percentages'. Understanding hydration is critical because it dictates the dough's consistency, handling, and the final texture of the bread. A higher hydration level means a wetter, stickier dough, while a lower hydration results in a stiffer, firmer dough.
The Baker's Percentage Method
To calculate dough hydration, you use a simple formula: (Weight of Water / Weight of Flour) x 100 = Hydration Percentage. This calculation considers all liquid and flour in the recipe, including what's in a sourdough starter. For example, a dough with 700 grams of water and 1000 grams of flour has a 70% hydration. This standardized approach allows bakers to easily compare recipes and understand what to expect from their dough.
Hydration Level Categories
Bakers generally group hydration levels into a few key categories, though the exact ranges can vary slightly among different sources:
- Low Hydration (50–65%): These doughs are stiff and firm, easy to handle and shape. They are used for dense bread types like bagels, sandwich loaves, and pretzels.
- Moderate Hydration (66–75%): Representing a balance between ease of handling and an open crumb, this is a popular range for everyday artisan bread and many sourdoughs. Doughs in this range are elastic and more forgiving.
- High Hydration (76%+): This category includes wetter, stickier doughs that demand more skilled handling techniques. They are used to create breads with a very open, airy crumb and a crispy crust, such as ciabatta and focaccia.
Is 70% High Hydration? A Closer Look
Based on these common classifications, 70% hydration is not high but firmly within the moderate or medium range. While it may feel wetter and more challenging than a beginner's 60-65% hydration dough, it does not require the advanced techniques necessary for 80%+ doughs. Many seasoned and intermediate bakers view the 70-75% range as a 'happy spot' that yields excellent results without excessive difficulty. It is a stepping stone for bakers looking to achieve a more open, artisanal crumb.
What Changes with Higher Hydration (80%+)
Pushing past the 75% mark significantly changes the dough's properties. Doughs at 80% hydration or more are much slacker, stickier, and more difficult to shape. While they can produce spectacular open crumbs and thin, blistered crusts, they require more intensive gluten development, often relying on techniques like stretch and folds instead of traditional kneading. They also ferment faster due to the increased water content.
Benefits and Challenges of 70% Hydration Dough
The Ideal Balance
The appeal of 70% hydration lies in its versatility and excellent final product. At this level, bakers can achieve many of the desirable characteristics of high hydration bread—like an open crumb and thin crust—with far less of the hassle. The dough is wet enough to promote good extensibility and a moist interior, yet still cohesive enough to be shaped without excessive sticking or tearing.
Advantages of Working with 70% Hydration
- Manageable Handling: The dough is less sticky and easier to manipulate than very high hydration doughs.
- Good Oven Spring: A strong, well-developed gluten network at this hydration level allows for a great oven spring and rise.
- Reliable Crumb Structure: Produces a nicely open, airy, and chewy crumb that is characteristic of artisan bread.
- Flavor Development: A longer, slower fermentation period contributes to a more complex and richer flavor profile.
- Versatile: Works well for a variety of flour types, though whole grain flours will require slightly more water to feel the same.
Tips for Handling 70% Hydration Dough
- Use Stretch and Folds: Instead of traditional kneading, use gentle stretch and fold techniques during bulk fermentation to build dough strength without damaging the gluten.
- Maintain Dough Temperature: Keep the dough in a warm, consistent environment during fermentation to ensure the yeast remains active.
- Wet Your Hands: When handling a sticky dough, dip your hands in water instead of flour to prevent sticking without altering the hydration level.
- Gentle Shaping: A light touch is essential during shaping to avoid compressing the dough and losing air pockets.
- Practice Patience: Allow the dough sufficient time to ferment. Time is a crucial ingredient for flavor and structure development.
Comparison Table: 70% vs. High Hydration Dough
| Feature | 70% Hydration Dough | High Hydration Dough (80%+) |
|---|---|---|
| Dough Texture | Manageable, elastic, slightly sticky | Very wet, slack, and extremely sticky |
| Handling Skill | Intermediate, good for learning artisan techniques | Advanced, requires gentle, specific techniques |
| Crumb Structure | Open, airy, and reliably chewy | Very open, irregular holes ('alveolar structure') |
| Crust | Thin and crisp, often with blisters | Thinner, crispier, and more blistered |
| Flavor | Well-developed and complex from longer fermentation | Enhanced, deep flavor due to longer fermentation possibilities |
| Best For | Everyday sourdough, artisan loaves, beginner practice | Ciabatta, focaccia, specialty artisan breads |
Conclusion: Find Your Baking Comfort Zone
Ultimately, whether 70% hydration is considered 'high' is a matter of perspective and experience level. For a baker accustomed to low-hydration sandwich loaves, it may feel wet and challenging. However, for most seasoned bakers, it is a moderate, reliable, and versatile hydration that offers a gateway to more complex artisanal baking without the significant hurdles of doughs in the 80%+ range. Understanding hydration levels empowers you to choose the right technique for your desired bread, making 70% a perfect starting point for achieving an impressive open crumb and crust. The key is to experiment and find what level works best for your skills and preferences.
King Arthur Baking offers comprehensive guides and tips for working with various dough hydrations.
