How to Increase Hydration Successfully
Increase dough hydration by 5% at a time, lengthen the autolyse, and switch to stretch and folds — never jump from 70% to 85% in one bake.
Key Takeaways
- 5% at a time
- Longer autolyse
- Wet hands for shaping
Summary
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
Steps
- 1
Add 5% more water than your last successful bake.
- 2
Extend autolyse to at least 1 hour.
- 3
Use stretch and folds instead of intense kneading.
- 4
Shape with wet hands and a bench scraper.
- 5
Push bulk ferment until dough is jiggly and domed.
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Related Troubleshooting
Why is the crumb of my bread gummy?
Cut crumb feels sticky or doughy in the center.
Why does my loaf crumble when sliced?
Slices fall apart, especially the heel.
How much water do I add to fresh milled flour?
Bakers new to fresh milled flour struggle to translate commercial-flour hydration to whole-grain dough.
Why is my fresh milled bread dense?
Loaves baked with fresh milled flour come out heavy, tight, and barely risen instead of light and airy.
Why is my fresh milled bread dry?
Bread that crumbles, feels dusty, or stales within a day of baking.
Why is my crumb too tight and dense?
Bread with a uniformly tight, small-holed crumb rather than the open, airy structure you wanted.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.
Why is my fresh milled dough too dry?
Dough feels stiff, tight, and difficult to knead or shape, even when following a recipe hydration.