Understanding 90% Hydration in Bread Making
In bread baking, hydration is a key concept that determines the consistency of the dough. It is expressed as a percentage, which signifies the amount of water relative to the flour weight. A 90% hydration dough has a high water content, demanding specific techniques for successful handling and baking. For every 1000 grams of flour, a 90% hydration recipe uses 900 grams of water.
The Impact of High Hydration
The high water content in 90% hydration dough impacts several aspects of the bread-making process. It affects the texture, the gluten development, and the overall final characteristics of the bread. This dough is very wet and slack, and can be challenging for beginner bakers.
- Texture: High hydration leads to an open, airy crumb and a soft, chewy texture.
- Gluten Development: The water allows for greater gluten development, giving the dough more elasticity and the ability to trap gases produced during fermentation.
- Fermentation: The high water content affects the rate of fermentation, often requiring adjustments to the proofing time.
Techniques for Handling 90% Hydration Dough
Due to its high water content, 90% hydration dough requires special handling techniques. Traditional kneading methods are not effective. Instead, bakers should use the following techniques:
- Autolyse: Mix the flour and water and let rest for 30–60 minutes before adding salt and other ingredients. This helps in the initial gluten development, reducing stickiness and improving extensibility.
- Stretch and Folds: Perform stretch and folds during the bulk fermentation, usually every 30 minutes for the first few hours. This strengthens the dough and builds tension without degassing it too much.
- Cold Fermentation: Retarding the dough in the refrigerator overnight firms it up, making it easier to handle and shape.
- Wet Hands and Surfaces: Prevent the dough from sticking by using wet or lightly oiled hands and a non-floured work surface.
Comparing High and Low Hydration
Understanding the differences between high and low hydration doughs can help bakers achieve the desired outcome. The following table provides a comparison:
| Feature | Low Hydration (50–65%) | High Hydration (80–100%) |
|---|---|---|
| Handling | Firm and easy to manage; holds shape well. | Very sticky, slack, and challenging to work with. |
| Crumb | Tighter, denser, and more uniform. | Open, airy, with large, irregular holes. |
| Crust | Thicker and chewier. | Thin and crisp. |
| Best For | Sandwich loaves, bagels. | Artisan breads, like ciabatta and focaccia. |
| Fermentation | Slower fermentation. | Faster fermentation; needs close monitoring. |
Shaping and Baking High Hydration Bread
Shaping and baking 90% hydration bread require extra care. The shaping should be gentle to avoid degassing the dough. Use a bench scraper to build tension without tearing the dough. During baking, high heat with steam is crucial for a good oven spring and a thin crust. Steam prevents the crust from setting too fast, allowing the loaf to expand. A Dutch oven is a great tool for trapping steam and ensuring a perfect bake.
Conclusion: Mastering the Art of 90% Hydration
Baking bread at 90% hydration presents a rewarding challenge. While it demands patience, the result is a bread with a light crumb and rich flavor. Success requires an understanding of the relationship between water and flour, and mastering techniques like autolyse and stretch-and-folds. High hydration doughs are perfect for advanced bakers seeking to make artisan breads. For additional information on hydration and baking techniques, refer to resources like King Arthur Baking.
