1000g Sourdough at 85% Hydration
Exact ingredient weights for your sourdough recipe
A 1000g mix at 85% hydration yields about 1870g of finished dough, enough for one large boule or two 450g loaves. Expect a very open, custardy crumb — this hydration is expert-only and best suits ciabatta-style shaping and slab bakes. Ratios use 20% starter and 2% salt by flour weight.
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.
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
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.
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
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.
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.
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.
What questions come up at this hydration?
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.
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.