Conquer High Hydration Doughs for Artisan Open Crumb
Working with 75%+ hydration doughs? Grandma Eloise Dough Enhancer gives you the gluten strength needed to handle wet doughs while achieving that coveted open, irregular crumb structure.
What is High Hydration Bread?
Understanding hydration percentages and why artisan bakers push the limits
Hydration Explained
Hydration is the ratio of water to flour in bread dough, expressed as a percentage:
Why Bakers Chase High Hydration
Higher hydration doughs produce bread with distinct characteristics:
- Open, irregular crumb: Large holes and airy texture prized in artisan bread
- Crispy, blistered crust: Steam from high water content creates exceptional crust
- Moist, custardy interior: More water means a more tender crumb
- Extended fermentation benefits: Wet doughs develop more flavor over time
The High Hydration Challenge
Why wet doughs are notoriously difficult to work with
Extreme Stickiness
High hydration doughs cling to everything - your hands, the bowl, the counter. Traditional kneading becomes nearly impossible without adding too much flour and defeating the purpose.
Weak Structure
More water dilutes the gluten network. The dough may feel loose, slack, and unable to hold its shape. Shaping becomes a wrestling match, and the loaf can spread flat during proofing.
Handling Difficulty
Transferring, folding, and shaping wet doughs requires advanced technique. One wrong move and your carefully developed dough degases or loses tension, leading to flat bread.
How Dough Enhancer Transforms High Hydration Baking
Grandma Eloise provides the extra gluten strength and dough conditioning that makes wet doughs manageable
Stronger Gluten Network
The vital wheat gluten in Grandma Eloise adds extra protein to your dough, creating a stronger, more resilient gluten network that can handle high water content without becoming slack or spreading. Your dough holds its shape better during proofing and baking.
Improved Extensibility
Ascorbic acid (vitamin C) in the enhancer optimizes gluten bonds, creating dough that stretches without tearing. This is crucial for high hydration - you need dough that can stretch to accommodate large gas bubbles while maintaining structure.
Better Handling
While the dough is still wet, the enhanced gluten structure makes it more cohesive and easier to work with. Stretch and folds become more effective, shaping is less frustrating, and you'll have more control over the final shape.
Enhanced Oven Spring
A stronger gluten network means better gas retention during the critical first minutes in the oven. Your high hydration loaf will spring up dramatically instead of spreading out, giving you that beautiful artisan profile.
How Much to Use for High Hydration Doughs
For High Hydration Bread (75%+):
75-80% Hydration
1.5 teaspoons
per 3 cups (360g) of flour
80%+ Hydration (Ciabatta, etc.)
2 teaspoons
per 3 cups (360g) of flour
Important Notes:
- Don't overdo it: Too much enhancer can make dough too tight, reducing the open crumb you're after
- Start conservative: Begin with 1 teaspoon if you're new to high hydration baking
- Adjust to your flour: Strong bread flour may need less enhancer than all-purpose
High Hydration Techniques with Dough Enhancer
Master the art of wet doughs with these expert techniques
1. Use the Stretch and Fold Method
Instead of traditional kneading, use stretch and folds during bulk fermentation. With dough enhancer, you'll notice the dough becomes smooth and strong faster - often needing only 3-4 sets of folds instead of 5-6. The enhanced gluten develops efficiently with minimal handling.
2. Embrace the Autolyse
Mix flour, water, and dough enhancer, then rest for 30-60 minutes before adding salt and yeast/levain. The autolyse allows gluten to develop passively and the enhancer ingredients to fully hydrate. This head start makes a huge difference in high hydration doughs.
3. Wet Your Hands, Not the Dough
Keep a bowl of water nearby. Wet hands prevent sticking without adding flour. With the enhanced gluten strength from Grandma Eloise, you'll find the dough releases from your hands more easily than untreated high hydration dough.
4. Cold Retard for Best Results
After shaping, refrigerate your dough overnight (or up to 72 hours). The cold firms up the dough, making it easier to score. The enhanced gluten also benefits from the extended fermentation, developing more complex flavors while maintaining structure.
5. Score Quickly, Bake Hot
High hydration doughs are delicate - score with confident, swift strokes using a very sharp blade. Bake at 475-500F (245-260C) with steam for the first 15-20 minutes. The strong gluten network from the enhancer will help your loaf spring dramatically.
What to Expect
With Grandma Eloise Dough Enhancer, your high hydration breads will have:
- Open, airy crumb - Those coveted large holes
- Easier handling - Wet dough that cooperates
- Better shape retention - Loaves that don't flatten
- Dramatic oven spring - Impressive rise in the oven
- Crisp, blistered crust - Professional appearance
- More consistent results - Reliable artisan bread
"I've been chasing open crumb for years. Adding Grandma Eloise to my 80% hydration sourdough was a game changer - the dough is still wet but so much easier to work with, and my crumb has never been more open."
- Robert T., Seattle, WA
High Hydration Dough: With vs Without Dough Enhancer
See the difference Grandma Eloise makes for your high hydration baking
| Characteristic | With Dough Enhancer | Without Enhancer |
|---|---|---|
| Dough Handling | Manageable & cohesive | Sticky & uncontrollable |
| Shape Retention | Holds form during proof | Spreads flat |
| Oven Spring | Dramatic rise | Minimal lift |
| Crumb Structure | Open, irregular holes | Dense or collapsed |
| Consistency | Reliable results | Hit or miss |
High Hydration Bread FAQs
Common questions about using dough enhancer with high hydration doughs
Ready to Master High Hydration Baking?
Join artisan bakers who have unlocked the secret to beautiful, open-crumb bread.
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