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.
Light rye for subtle complexity
This 1000g recipe combines 90% white flour with 10% rye at 75% hydration. The touch of rye adds earthy complexity and enhanced sourdough tang without overwhelming the bread. You'll produce two loaves with subtle rye character. Slightly stickier dough. Use wet hands when shaping. Watch for faster fermentation.
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.
Cold Retard for Easier Shaping
After shaping, a 12-24 hour cold retard in the refrigerator firms up the dough significantly. This makes scoring much easier and develops more complex flavor.
Managing Two Loaves
When dividing, use a scale to ensure equal portions. Shape both loaves but stagger your baking - keep one in the fridge while the first bakes. Fresh-from-fridge dough scores beautifully.
What questions come up at this hydration?
How does 10% rye affect fermentation?
Rye ferments faster than wheat, so even at 10% you may notice slightly faster bulk fermentation. Watch your dough closely and rely on visual cues (75% rise) rather than strict timing.
What should I expect at 75% hydration with 10% rye?
At 75% hydration, your 10% rye dough will be softer and more extensible than at 70%. Expect a more open crumb structure and slightly more challenging handling. The extra water helps steam generation for better oven spring.
Can I bake both loaves at the same time from this 1000g recipe?
If you have two Dutch ovens, yes! Otherwise, keep one shaped loaf in the refrigerator while the first bakes. The cold loaf can wait 30-45 minutes without issue, and the cold dough is actually easier to score.
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.