High-Hydration Bread Recipe with Dry Yeast – Artisan Loaf
High-Hydration Artisan Bread with Dry Yeast
An Open-Crumb Italian-Style Loaf You Can Bake at Home
Few things in cooking are as satisfying as baking your own bread. The aroma filling the kitchen, the crackling crust as the loaf cools, and the soft, airy crumb waiting inside make it a truly rewarding experience.
This high-hydration bread uses a large amount of water relative to flour, creating the open, irregular crumb and crisp crust typical of artisan bakery loaves.
While many traditional recipes rely on sourdough starter (lievito madre), this version uses dry yeast, making the process simpler, more predictable, and still capable of producing outstanding results.
🕒 Prep: 30 minutes | Rest & Fermentation: 3–5 hours | Bake: 55 minutes | Makes: 2 loaves
What High Hydration Means in Bread Baking
Hydration refers to the ratio of water to flour by weight.
In this recipe:
1000 g flour + 750 g water = 75% hydration
High hydration dough produces:
- an open crumb with irregular holes
- a crispy artisan crust
- a soft and chewy interior
Because the dough is wetter, it requires gentle handling and proper gluten development to hold its structure.
Ingredients
From Our Kitchen to Yours
- 1000 g strong bread flour (13–14% protein)
- 750 ml water (cold or room temperature)
- 7 g active dry yeast
- 15 g fine salt
Optional
- 50 g coarse semolina, for dusting
- A few drops of olive oil, for oiling the proving container
Equipment
Large mixing bowl or proving container
Kitchen towel or cling film
Large baking tray
Bench scraper (optional)
Stand mixer (optional)
Dutch oven or steam oven function (optional)
Wire cooling rack
Choosing the Right Flour
Strong Flour
High-hydration dough requires flour with at least 13–14% protein. The higher protein content develops stronger gluten, allowing the dough to trap gas and maintain its shape.
Flour Blends
For deeper flavour, you can blend different flours:
- 70% strong white flour
- 20% semolina
- 10% wholemeal flour
Wholemeal flour ferments faster, so slightly shorten the proving time if using larger amounts.
The Importance of Autolyse
Autolyse is a simple resting step that improves dough structure and flavour.
Before adding yeast and salt:
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Mix the flour with about 80% of the water (600 ml in this recipe).
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Knead briefly until the water is absorbed.
Then allow the dough to rest.
This process:
- activates natural enzymes in the flour
- begins gluten development
- makes the dough easier to handle
Rest time: 30 minutes to 2 hours.
Step-by-Step Instructions
1. Mix the Flour and Water
Combine 1000 g flour with 600 ml water.
If using a stand mixer, mix on speed 2 until the water is fully absorbed.
If mixing by hand, knead for about 10 minutes until a rough dough forms.
2. Autolyse the Dough
Let the dough rest for 30 minutes to 2 hours.
The longer the rest, the more flavour and structure the dough will develop.
3. Add the Yeast
Dissolve the yeast in 100 ml water.
Gradually mix it into the dough until fully incorporated.
4. Add the Salt
Dissolve the salt in the remaining 50 ml water.
Add this to the dough and mix for 4–6 minutes until smooth.
5. First Shape
Transfer the dough to a lightly floured surface.
Shape it into a loose ball and place it in a lightly oiled proving container.
Cover with a lid, cling film, or a kitchen towel.
6. Bulk Fermentation
Allow the dough to ferment for 1–2 hours, or until doubled in size.
For deeper flavour, you can cold ferment overnight in the refrigerator, then bring the dough back to room temperature before shaping.
7. Stretch and Fold
During bulk fermentation, perform 3–4 stretch-and-fold sessions every 30 minutes.
This strengthens the dough and improves its structure.
Each fold helps develop gluten while maintaining the dough’s airy texture.
8. Pirlatura (Rounding the Dough)
After bulk fermentation, transfer the dough to a lightly floured surface.
Using gentle folding and rotation, tighten the dough into a round shape.
This step creates surface tension, helping the bread hold its structure during baking.
9. Bench Rest
Allow the dough to rest for 20 minutes.
This relaxes the gluten and makes final shaping easier.
10. Final Shaping
Divide the dough into two equal pieces.
Shape each into either:
- a boule (round loaf), or
- a batard (oval loaf)
Use the same pirlatura technique to maintain surface tension.
11. Final Prove
Place the shaped loaves on a baking tray lined with baking paper.
Optionally roll the dough lightly in coarse semolina before placing it on the tray for a rustic crust.
Allow the dough to rise for 30–60 minutes until puffy.
12. Preheat the Oven
Preheat the oven to 250°C.
A hot oven is essential for good oven spring and crust formation.
13. Score the Loaves
Just before baking, score the tops of the loaves with a sharp blade.
This allows controlled expansion as the bread rises in the oven.
14. Bake
Bake for 55 minutes total.
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First 15 minutes: 250°C on the lower oven shelf
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Next 15 minutes: move to upper shelf, still at 250°C
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Final 20 minutes: reduce temperature to 220°C
If too much steam builds up, briefly open the oven door to release it.
15. Cool Completely
Transfer the loaves to a wire rack and allow them to cool fully before slicing.
This step is essential — cutting too early can compress the crumb and release steam trapped inside.
Chef’s Tips
Use Steam for a Better Crust
A Dutch oven or steam function helps create the crisp crust typical of artisan bread.
Handle Wet Dough Gently
High-hydration dough can feel sticky. Use wet hands or a bench scraper rather than adding extra flour.
Practice Improves Technique
Start with 70–75% hydration and gradually increase as you become more comfortable handling wet dough.
Let Bread Cool Fully
Cooling allows the crumb structure to set properly.
Bring Fresh Bread to Your Table
Baking high-hydration bread at home is both a craft and a pleasure. With just flour, water, yeast and patience, you can create loaves with beautiful crusts and airy interiors that rival artisan bakeries.
Simple ingredients, careful technique, and time — that’s the secret to great bread.