Hydration level 90%
90% Hydration Sourdough
450 g water per 500 g flour (90 g per 100 g); the dough more like a thick batter than a dough; it's poured into an oiled pan and left to spread.
Water for a 90% dough
375 g
Best for
focaccia, pan loaves and 'almost batter' experiments, with no shaping required.
Tips for baking at 90%
- The classic focaccia move: generous olive oil in the pan, dimple with wet fingers, and don't fight it.
- Because there's no shaping, 90% is actually one of the easiest levels, because the pan does the work.
- Bake in a sheet pan with the oil that's already in it for the crackliest bottom crust.