Sourdough Hydration: Why Water Is the Secret Ingredient to Incredible Bread

If you’ve ever baked sourdough and wondered why some loaves turn out airy and open while others feel dense and chewy, you’re not alone. One of the most important—and most overlooked—factors in breadmaking is hydration. Whether you’re a beginner or seasoned baker, understanding hydration can make a huge difference in your sourdough success.

At Naturalis Sourdough, hydration is one of our secret weapons. Let’s break down what it is and why it matters so much.

What Is Hydration in Sourdough?

Hydration refers to the ratio of water to flour in your dough. It’s usually expressed as a percentage. For example, a dough with 500g of flour and 375g of water has a hydration level of 75%.

Higher hydration = more water

Lower hydration = less water

This number affects everything from texture to crust, and even fermentation speed.

How Hydration Impacts Your Bread

1. Crumb Texture (the inside of your loaf)

   
   

   Higher hydration doughs typically create a more open, airy crumb—those beautiful holes that scream “artisanal.” Lower hydration tends to give a tighter, denser crumb, which is perfect for sandwich bread.

2. Crust Quality

   
   

   A well-hydrated dough leads to a thinner, crisper crust. Less water often means a thicker, chewier exterior.

3. Fermentation

   
   

   Water activates enzymes in the flour, helping your sourdough starter do its job. Higher hydration means faster fermentation, but too much can make dough harder to handle.

4. Flavor Development

   
   

   Moist environments promote better flavor by giving wild yeasts and bacteria the ideal setting to do their slow magic.

The Sweet Spot: Finding the Right Hydration for You

Most home bakers do well in the 70–75% range—enough water to develop a lovely crust and crumb without it turning into a sticky mess. But at Naturalis Sourdough, we often push the hydration higher for those rustic, open loaves packed with flavor and character.

Tips for Working With High-Hydration Dough

• Use the stretch and fold technique instead of kneading.

• Flour your hands and workspace generously.

• Be patient. Higher hydration means longer resting times, but the results are worth it.

• Practice makes perfect. It may feel tricky at first, but your dough-handling skills will improve quickly.

Hydration isn’t just about how much water you pour into your bowl—it’s about how your dough feels, how it rises, how it bakes, and ultimately, how it tastes. At Naturalis Sourdough, we treat water like a key ingredient, not just a filler. It’s what helps us craft loaves that are as beautiful as they are delicious.

Ready to taste the difference hydration makes?

Come grab a loaf at our next market pop-up or message us to place a custom order.

Also check out the menu and order guide for our friends in Madison or Etowah Counties in Alabama