Shaping High-Hydration Sourdough with Deep Fermentation

Sourdough has become one of the great loves of my kitchen. Working with fermented foods feels both ancient and deeply nourishing, and sourdough is a beautiful example of how simple ingredients, given time and care, can transform into something extraordinary.

In this video, I show you how I shape a high-hydration sourdough that has undergone a long, slow fermentation. You’ll see how much air and life are held within the dough and how gentle handling preserves that structure. After shaping, this loaf rests in the refrigerator for a slow second fermentation before baking.

Sourdough made with only flour, water, and salt — and fermented properly — is often better tolerated because the fermentation process helps break down components of the grain. This is why many people with gluten sensitivity can enjoy true sourdough bread.
(Those with celiac disease should still avoid sourdough, as it does contain gluten.)

This video is about patience, touch, and learning to work with dough rather than forcing it. I look forward to sharing more about sourdough, cultured foods, and how traditional preparation methods can support both nourishment and joy.

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