High-Hydration Bread Recipe with Dry Yeast – Artisan Loaf

High-Hydration Bread with Dry Yeast

Makes 2 Loaves | Time: 4–6 hours (depending on proving time)

Introduction

There’s something magical about baking your own bread: The aroma filling the kitchen, the crackle of the crust as it cools, the soft, chewy crumb inside. High-hydration bread—where the dough has a large amount of water—creates that open, airy structure you often see in artisan loaves.

While many recipes use a sourdough starter (lievito madre), this version uses dry yeast, making it simpler and more consistent while still delivering incredible results.

Ingredients

• 1000 g strong bread flour (13–14% protein) – e.g. Manitaly Molino Mariani
• 750 ml cold or room temperature water (75% hydration)
• 7 g active dry yeast (1 sachet)
• 15 g fine salt
• A few drops of olive oil (for oiling the proving container)
• (Optional) 50 g coarse semolina for dusting

Equipment

Large bowl or round container for proving.

o   If no lid, cover with cling film or a kitchen towel.

o   Lightly oil to prevent sticking and drying out.

Oven tray

• (Optional) Stand mixer, banneton, Dutch oven, or steam oven function

 

A few considerations before we start…

Choosing the Right Flour

Strong Flour

For high hydration, you need a flour that can handle the extra water. Choose a strong bread flour with at least 13–14% protein. This creates the gluten strength needed to trap air and give your loaf structure.

Flour Blends

Want to add depth of flavor? Try blending:

• 70% strong white bread flour
• 20% semolina (coarse or fine depending on the texture you prefer)
• 10% wholemeal flour

Note: Stone-ground or wholemeal flour ferments faster, so slightly reduce your rising time if you use them. As a rule of thumb, if you use 50% / 50% ratio of white / wholemeal the proving time can be halved.

Understanding Hydration

Hydration is the ratio of water to flour by weight. For example:

• 1000 g flour + 750 g water = 75% hydration

High hydration makes the dough easier to stretch and shape and results in:

• An open crumb with irregular holes
• A crispy crust
• A moist, chewy bite

This recipe is for 2 loaves, so you can increase or decrease the quantity, just keep the same ingredient ratios.

Note: If you’re new to wet doughs, begin at 70–75% hydration and increase as you gain experience, practice makes perfect!

Autolysis: The Secret Step

Autolysis is a simple rest period that transforms your dough. Before adding yeast and salt:

• Mix the flour with about 80% of the total water (600ml of water in this recipe).

• If using a stand mixer mix on speed 2 for 3 minutes, until the water is absorbed - I use a Kitchen Aid…. nothing wrong with a little help 😊
• By Hand - knead for at least 10 minutes, stretching and folding as you go.

• Let the dough rest for 30 minutes to 2 hours. If you have time, be patient - a longer rest will reward with a deeper, more developed flavour.

This step:

• Activates natural enzymes in the flour
• Starts gluten development
• Makes dough easier to handle

Tip: Use a shorter autolyse (30–40 min) if you’re including wholemeal or stone-milled flours.

Baking Method

Steam is the secret to achieving bakery-quality bread at home. While not essential, it makes a big difference. The easiest way is with a Dutch oven (cast-iron pot with a lid), or your oven’s steam function if available.

Let’s make this!

1.      Mix 1000 g of flour with 600 ml of water

• Stand mixer – on speed 2
• By Hand - knead for 10 minutes

2.      Autolyse. Once the water is absorbed, let the dough rest – anywhere from 20 minutes to 2 hours.

3.      Add yeast, Dissolve in 100 ml water and gradually add to the dough until absorbed (if using a stand mixer, mix on speed 2)

4.      Add salt. Dissolve in remaining 50 ml of water and add it to the dough, mixing for 4-6 minutes maximum.

5.      Shape into a ball. Transfer the dough to a lightly floured work surface and shape, place it in a lightly oiled proving container and cover to prevent drying out.

6.      Bulk ferment. 1-2 hours, or until doubled in size.

·       Optional: For deeper flavour, cold ferment overnight in a refrigerator, allowing the dough to come to room temperature for several hours before final shaping.  

·       Stretch & Fold during Bulk fermentation

·       Perform 3–4 sets of stretch & folds every 30 minutes

·       Note: I prefer to do the first two folds directly in the proving container with wet hands. Once the dough becomes more elastic and the gluten structure develops, I switch to folding on a lightly floured work surface, returning into the container to rest between each stretch & fold.

·       Each fold strengthens the dough and improves its structure. By the end, it should look airy and full of bubbles.

7.      Pirlatura (gentle rounding and tucking):

·       After bulk fermentation, we shape the dough on a lightly floured surface.

·       Gently tighten the dough by folding the edges underneath while rotating it.

·       This creates surface tension, helping the loaf hold its shape and rise well during baking.

·       Note: You can do it by hand or with a dough scraper. The top should feel smooth and slightly taut, while the inside remains soft - this ensures an even rise and a beautifully structured crumb.

8.      Bench Rest: Let the dough rest for 20 minutes after pirlatura to relax the gluten.

9.      Final Shaping.

·       Divide the dough into two loaves

·       Shape each into a boule (round) or batard (oval) using the pirlatura technique to maintain surface tension on top.

10. Prepare for baking. Line the oven tray with baking paper before transferring the loaves on to it for the final prove.

·       Note: I like to roll the dough in coarse semolina before transferring as it gives it a crustier and rustic fragrance before placing it on the oven tray.

11. Final Prove. Let the dough rise at room temperature until puffy and airy – usually anywhere between 30 minutes and 1 hour

12. Preheat the oven to 250 °C 

13. Score the top of the loaves just before baking to allow for controlled expansion.  

14. Bake for 55 minutes total.

·       First 15 minutes: 250 °C in the lower oven shelf.

·       Next 15 minutes: Move to upper oven shelf keeping the temperature at 250°C

·       Final 20 minutes. Reduce the temperature to 220°C

·       Note. If there's too much steam, briefly open the oven door to release it.

15. Cool completely on a wire rack before slicing.

Notes:

·       Oven temperatures are based on fan-assisted settings. If using a conventional oven, increase the temperature by 20°C.

·       If using a Dutch oven, it needs to be placed it in the oven while it preheats - this ensures it is hot enough to create steam and a crisp crust. When transferring the dough, be careful. Using baking parchment makes it easier to slide the dough into the hot Dutch oven safely