1000g Sourdough at 80% Hydration
Exact ingredient weights for your sourdough recipe
A 1000g mix at 80% hydration yields about 1820g 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.
The expert's challenge
Managing 1000g of flour at 80% hydration is a true test of sourdough skill. You'll be working with nearly 2kg of very wet dough that demands experience, confidence, and proper technique. The reward is 2-3 spectacular loaves with dramatic open crumb that showcase your mastery of the craft. This is advanced baking at scale.
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
700g
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
80%
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.
Laminate for Structure
With 1000g of high-hydration dough, lamination is incredibly effective. Spread the entire mass on a wet counter (it will be huge), then fold it back on itself. One good lamination session builds significant strength.
Extended Cold Retard
A 24-48 hour cold retard is almost mandatory for 1000g at 80%. The cold firms the dough dramatically, making scoring and handling much easier. Plus, the flavor development is exceptional.
What questions come up at this hydration?
How do I even move 2kg of 80% dough?
Wet your hands thoroughly and work in the container as much as possible. When you must move the dough, use two hands to support it from underneath, letting gravity help you place it. A bench scraper is essential for transfers.
Should I divide before or after bulk fermentation?
Always divide after bulk fermentation. Trying to manage multiple containers of fermenting 80% dough is harder than handling one large mass. Divide just before pre-shaping.
Is a stand mixer necessary for this batch?
A stand mixer helps with initial mixing but isn't essential. The real work happens through stretch and folds over hours, which you'll do by hand anyway. Mix just until combined, then build strength through folds.
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.