80 Percent Hydration Bread Recipe: Foil-Sealed Rise for Crusty, Chewy Perfection

This 80% hydration bread recipe delivers restaurant-quality crust and chewy interior without the complexity. The secret lies in precise water-to-flour ratio and a foil-sealed rise that traps steam for perfect oven spring. I've baked hundreds of loaves, and this method consistently produces a loaf with crispy crust, open crumb, and a satisfying chew—exactly what you'd expect from an artisanal bakery.

The high hydration (80g water per 100g flour) creates a sticky dough that develops incredible flavor during fermentation. We'll use an autolyse step to relax the gluten, followed by a bulk fermentation that builds structure and flavor.

The foil-sealed proofing is where the magic happens—it creates steam that develops that coveted crust while keeping the interior tender.

What you'll end up with is a loaf that's crusty on the outside and chewy inside, with an open crumb structure and deep flavor. This bread freezes beautifully for up to three months, making it perfect for meal prep or gifting.

The technique is straightforward once you understand the science behind hydration and steam development.

Perfect for sandwiches, toast, or serving alongside soups—this bread becomes the star of any meal. Let's get started with the ingredients and techniques that make this recipe foolproof every time.

Ingredients for 80 hydration bread

The perfect balance of flour, water, and time creates this artisanal-style loaf every time.

The bread flour is non-negotiable—King Arthur or Caputo make all the difference with their high protein content. Water temperature matters: too hot and you kill the yeast; too cold and fermentation drags. I always use room temperature water (about 70°F) and weigh my flour for precision. The yeast? Brumate or Red Star are my go-tos, but any active dry works. Pro tip: if your kitchen's hot, dissolve the yeast in warm water first to activate it before mixing. The honey adds subtle sweetness and helps with browning—Manuka honey if you want to splurge, but any wildflower works.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Short on honey? Maple syrup or agave at the same amount. Olive oil can be swapped for melted butter or neutral oil, but olive adds that artisanal flavor. The salt is crucial—Diamond Crystal measures differently than Morton, so if you use Morton, use 1 tsp instead. For the cornmeal, any fine grain works, but stone-ground is ideal. The ice water is your secret weapon for adjusting dough stiffness—add it gradually if your dough feels too sticky after autolyse.

This dough is sticky—wet your hands and tools to prevent sticking. The autolyse (resting flour and water alone) is where gluten relaxes—don't skip this step. For proofing, use a lightly greased bowl covered with a damp towel. The foil-sealed bake creates steam for that perfect crust—poke holes in the foil before baking to release steam gradually. Cool the loaf on a wire rack for at least 1 hour before slicing, or you'll get a gummy interior. Leftovers? Freeze slices for toast—they reheat perfectly.

Step-by-step instructions for foil-sealed artisan bread

This high-hydration dough transforms into crusty, chewy perfection with the right technique.

In a large mixing bowl, combine the 100 oz bread flour with the 0.5 tsp instant yeast and 1.5 tsp kosher salt. Create a well in the center and add the 80 oz room-temperature water, 1 tbsp extra-virgin olive oil, and 1 tbsp honey. Mix vigorously with a wooden spoon or dough whisk until a shaggy mass forms.

Use your hands to work the dough for 5-7 minutes until it becomes smooth and elastic. The dough should be slightly sticky but not wet—this is normal for an 80% hydration mix. If it feels too dry, add 1 tbsp ice water at the end. The dough should pass the "windowpane test": stretch a small piece thin enough to see light through without tearing.

Lightly oil a large mixing bowl and transfer the dough. Cover tightly with the 1 sheet aluminum foil, pressing it directly onto the dough surface to create an airtight seal. This prevents drying and encourages even fermentation. Let the dough rise at 75°F for 2-3 hours until it has nearly doubled in volume and feels springy when pressed gently.

Here's the key: the foil creates a humid environment that prevents a dry crust from forming during bulk fermentation. You'll know it's ready when the dough springs back slowly when poked—this indicates proper gluten development. If your kitchen is cooler, extend the rise time by 30-60 minutes to allow full fermentation.

Turn the dough onto a lightly floured surface and shape it into a boule (round loaf) by pulling the edges toward the center and rotating the dough as you work. For extra texture, dimple the surface with your fingertips. Place the shaped loaf seam-side up on a baking sheet dusted with 1 cup cornmeal—this prevents sticking and adds a beautiful crust texture.

Cover again with the foil and let it proof for 30-45 minutes until it has risen 25-30% from its shaped position. The dough should feel firm but still springy. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes—this creates the perfect steam environment for crust development.

Carefully transfer the dough (still on the cornmeal-dusted sheet) to the preheated Dutch oven. Bake covered for 25 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F for perfect doneness.

Remove from the oven and let cool on a wire rack for at least 1 hour before slicing. This resting period allows the gluten to relax and the crumb to set properly. The result should be a crusty exterior with a chewy, open crumb—exactly what you're aiming for with this high-hydration technique.

Essential equipment for great 80 hydration bread

Dough Mixing Tools

Start with a large stainless steel mixing bowl (I love the OXO Good Grips 5-quart)—it’s big enough for the sticky dough and has a non-slip base. Use a wooden dough whisk (like King Arthur’s) for initial mixing to avoid overworking the gluten prematurely.

For kneading, a stand mixer with a dough hook (like KitchenAid’s 5-quart) saves your arms—set it to speed 2 for 5 minutes after autolyse. If mixing by hand, wet your hands and tools to prevent sticking. 💪

Fermentation Essentials

Your proofing bowl needs to be lightly oiled—I use grape seed oil for a neutral flavor. Cover with heavy-duty aluminum foil (like Reynolds Wrap) pressed directly onto the dough to create an airtight seal.

For temperature control, place the bowl in a proofing box (like Breville’s) set to 75°F—this ensures consistent fermentation. If you don’t have one, use a turned-off oven with a bowl of hot water for warmth. A digital thermometer (like Thermoworks’) helps monitor dough temperature during bulk rise.

A Dutch oven (like Le Creuset’s 5.5-quart) is non-negotiable for steam retention and even heat. Preheat it in the oven for 30 minutes before baking—this creates the perfect environment for crust development. For scoring, use a sharp lame (like La Cloche) or a razor blade for clean cuts.

A baking stone (like Lodge’s) on the lower rack adds extra crispiness. Don’t forget a wire cooling rack (like OXO’s) to prevent soggy bottoms—cooling the loaf properly is just as important as baking it.

For seeds or herbs, use a fine-mesh strainer (like OXO’s) to distribute them evenly over the dough before final proof. A scale (like Escali’s) ensures precision with flour and water measurements—hydration ratios matter!

For steam control, place a small tray of boiling water on the oven rack during baking. If you love crusty texture, invest in a steam injector (like Breville’s) for extra moisture during the first 10 minutes of baking. 🌟

Store freshly baked bread in a canvas bread bag (like West Elm’s) to retain moisture and prevent staling. For freezing, slice the loaf and wrap individual pieces in parchment paper, then store in a ziplock bag—this keeps them fresh for up to 3 months.

A bread box (like Williams Sonoma’s) is ideal for room-temperature storage, but a cool, dark pantry** works too. Label your storage containers with dates to track freshness—trust me, you’ll forget otherwise! ⏰

Frequently asked questions