1000g Sourdough at 85% Hydration
Exact ingredient weights for your sourdough recipe
Professional territory
A kilogram of flour at 85% hydration is professional-level baking. You're working with 850g of water and a dough that challenges even experienced bakers. This batch is ideal for focaccia slabs, multiple ciabatta loaves, or anyone who wants to push their skills to the limit. Expect to learn something new every time you make it.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
900g
Water
750g
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
85%
Dough Texture
Very wet and slack dough (ciabatta-style). Challenging to shape, excellent for open crumb.
Handling Difficulty
Difficult to shape. Best for expert bakers.
Baking Tips
Plan for Focaccia
At this hydration and batch size, focaccia is the most reliable and delicious outcome. Oil your pans generously, pour in the dough, and let it proof. The results are spectacular with minimal shaping stress.
Fold Relentlessly
Plan for 6-8 sets of coil folds over the first 3-4 hours. The dough needs every opportunity to build structure. Be patient - it will eventually develop strength, but it takes time and persistence.
Frequently Asked Questions
What's the best use for 1000g at 85% hydration?
Two full-sheet focaccias (13x18 pans) are the ideal use. The high hydration creates incredible bubbles and texture in focaccia. You can also make 4-6 ciabatta loaves or a combination. Freestanding boules are extremely difficult.
How long should bulk fermentation be?
High hydration doughs often ferment faster. Watch for a 75-100% rise with lots of surface bubbles. This might happen in 3-5 hours at room temperature. Don't rely on timing - trust visual and tactile cues.
Can I really get freestanding loaves at 85%?
It's possible but extremely challenging. Use very strong flour (13%+ protein), extensive folding, and a 48-hour cold retard. Shape quickly with lots of flour, and accept that the loaves will be flat and rustic. Many experts prefer pan methods.
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