1000g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
Large batch for families and events
A full kilogram of flour at 65% hydration produces approximately 1.6kg of dough - enough for two large sandwich loaves or three smaller ones. This batch size is perfect for family meal prep, potlucks, or when you want bread to last the week. The low hydration ensures consistent, slice-able results every time.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
900g
Water
550g
Starter
200g
Salt
20g
Note: This recipe uses 20% starter (at 100% hydration) and 2% salt based on total flour weight. Adjust these ratios based on your preference.
Hydration Guide
Target Hydration
65%
Dough Texture
Stiff and firm dough that holds its shape well. Less sticky and easier to handle.
Handling Difficulty
Easy to handle. Great for those new to sourdough.
Baking Tips
Mix in Two Stages
For such a large batch, consider mixing the flour and water first (autolyse), then adding the starter and salt in a second stage. This makes hydration easier and reduces mixing time.
Plan Your Baking Order
With multiple loaves, plan which will bake first and last. Stagger your shaping by 20-30 minutes so each loaf is ready at the right time. Keep waiting loaves in the fridge to slow proofing.
Frequently Asked Questions
How should I divide 1000g of dough?
Weigh your finished dough (should be around 1.6kg with starter and salt) and divide based on your needs: two 800g pieces for large loaves, three 530g pieces for medium loaves, or many smaller pieces for rolls. Let pieces rest 20-30 minutes before shaping.
Do I need special equipment for a 1000g batch?
You need a large mixing bowl (at least 4-5 liters), a scale that measures to at least 2kg, and enough proofing containers/pans for your chosen division. A stand mixer is helpful but not required. Dutch ovens or large baking pans work for baking.
Can I freeze unbaked dough from this batch?
Yes, after shaping, you can freeze portions wrapped tightly in plastic. Thaw overnight in the fridge, let come to room temperature, and bake as normal. The dough keeps well frozen for up to a month.
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