@bellydough: I often hear that low hydration sourdough will automatically give you a tight, chewy and less fluffy crumb. But for me, it’s not just about hydration! 😉 With the right recipe balance according to room temperature, proper folding & bulk fermentation, good cold fermentation, and the correct baking method, you can still achieve a soft, airy and fluffy crumb even with a low hydration dough. For this Pumpkin Cinnamon Sourdough 🎃🤎: 🌾 HP Flour - 260g 💧 Water - 117g 🎃 Steamed Pumpkin - 87g 🎃 Pumpkin Seed - 46g 🧂 Salt - 7g 🍬 Sugar - 84g 🌱 Levain - 87g I added cinnamon + brown sugar during final shaping for that light swirl. So don’t blame the hydration too quickly 😂 It’s about understanding your dough and getting the whole process right.

BELLY&DOUGH

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Friday 11 September 2026 03:31:49 GMT