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The Art of Handling High-Hydration Dough 💧🍞
Every week, someone in here posts a photo of their dough and asks the same question:
“Is this right? It seems really wet.”
The answer is almost always yes.
The fear is universal.
And the instinct to fix it by adding flour is what kills the bake.
🥖 This video is for everyone who learned to bake on sandwich bread and dinner rolls, then hit a wall when they tried ciabatta, focaccia, or rustic sourdough.
The dough was never wrong.
The expectation was.
In this video, I walk through:
💧 The hydration spectrum and why the rules change at 75% and up
🔥 Why higher hydration is actually more forgiving on bake day, not less
🙌 The “wet hands, not floured hands” rule
🌀 Coil folds vs. stretch and folds and why it matters for your crumb
🛠️ The three tools that make wet dough manageable
This is the foundation for everything we’re baking Saturday and beyond.
🎥 Watch it here:[drop YouTube link]
Then meet me back here.
Saturday, we’re baking a poppy seed sourdough at 80% hydration.
Two paths available: sourdough or yeasted.
Pick the one that fits your week.
👇 What’s the highest hydration you’ve taken on so far?
Drop it in the comments.
Perfection is not required. Progress is.
Henry ⭐🔥
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The Art of Handling High-Hydration Dough 💧🍞
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