1000g Sourdough at 75% Hydration
Exact ingredient weights for your sourdough recipe
A 1000g mix at 75% hydration yields about 1770g of finished dough, enough for one large boule or two 450g loaves. Expect a distinctly open, irregular crumb — this hydration is advanced and best suits rustic country loaves. Ratios use 20% starter and 2% salt by flour weight.
Artisan baker quantities
A kilogram of flour at 75% hydration produces nearly 1.8kg of dough - a substantial amount of beautiful, open-crumb sourdough. This is the batch size and hydration that many artisan bakeries use scaled up. With 2-3 gorgeous loaves, you can keep one for the family and share the others with neighbors and friends.
How do I scale this recipe?
Multiply every ingredient by the same factor and the baker's percentages stay the same — that's why sourdough formulas scale cleanly. Pick the loaf count below and the flour, water, starter, and salt all update in lockstep.
What are the exact ingredient weights?
These four weights are what you actually measure on the scale. Flour and salt come straight from baker's percentages; water is the hydration percent of the flour; the starter contribution is already factored in, so the numbers below are what goes in the bowl.
Flour
900g
Water
650g
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.
What does this hydration level give me?
Hydration sets the trade-off between handling ease and crumb openness. The breakdown below shows what to expect on the counter and in the finished loaf at this specific ratio, plus which shaping styles and flours suit it best.
Target Hydration
75%
Dough Texture
Soft and tacky dough with potential for open crumb. Requires careful handling.
Handling Difficulty
Requires experienced handling techniques.
What baking tips help at this hydration?
The tips below are the small adjustments that tend to matter most at this particular hydration — the handling cues, temperature assumptions, and shaping moves that keep the dough on track rather than generic advice.
Ice Water for Control
Large batches generate more heat during mixing. Use cold water (even ice water) to keep the dough temperature manageable. Target a final dough temperature of 76-78°F (24-26°C).
Long Cold Retard
Consider a 24-36 hour cold retard for large 75% batches. The extended time develops incredible flavor, and cold dough is much easier to score and bake.
What questions come up at this hydration?
Is 1000g at 75% hydration too ambitious?
It's challenging but achievable if you've successfully made 500g or 750g batches at this hydration. The techniques are the same, just with more dough to manage. Take your time, work confidently, and trust the process.
How do I prevent over-proofing with multiple loaves?
Stagger everything. Shape loaves 30-45 minutes apart so they reach optimal proof at different times. Keep shaped loaves in the fridge until ready to bake. A cold loaf waiting is better than an over-proofed one.
What flour brand works best for large high-hydration batches?
Look for bread flour with 12-13% protein. King Arthur Bread Flour, Central Milling Organic, or similar high-quality bread flours handle the hydration well. Avoid all-purpose flour for batches this large at this hydration.
What other recipes should I try?
The recipes below shift either the flour weight or the hydration percent by one step, so you can see how the ingredient numbers and the crumb expectations change without starting over from the hub.