500g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
A manageable dough for beginners
At 65% hydration, this 500g flour recipe produces a stiff, easy-to-handle dough that's perfect for beginners or for making sandwich-style loaves. The lower water content creates a more forgiving dough that holds its shape well during shaping and produces a tighter crumb structure ideal for slicing.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
450g
Water
275g
Starter
100g
Salt
10g
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
65%
Dough Texture
Stiff and firm dough that holds its shape well. Less sticky and easier to handle.
Handling Difficulty
Easy to handle. Great for those new to sourdough.
Baking Tips
Mix Thoroughly
Lower hydration doughs require more mixing to fully hydrate the flour. Consider a longer autolyse (30-60 minutes) to let the flour absorb water before adding salt and starter.
Expect Slower Fermentation
With less water available, fermentation can be slightly slower. Be patient and rely on visual cues rather than strict timing.
Frequently Asked Questions
Why would I choose 65% hydration over higher percentages?
Lower hydration is ideal when you want a tight crumb for sandwiches, when you're learning to shape sourdough, or when baking in hot/humid conditions where wetter doughs can be challenging. It's also great for enriched doughs with butter or oil.
Will my bread still have good oven spring at 65%?
Yes, but the oven spring will be more modest than higher hydration loaves. The scoring will open up nicely, and you'll get a well-risen loaf with a beautiful ear - just don't expect the dramatic bursts of an 80% hydration boule.
How do I know if my 65% dough has fermented enough?
Look for a 50-75% rise during bulk fermentation. The dough should be puffy and jiggly when you shake the container, with some visible bubbles on the surface. The poke test works well - a slow spring-back indicates good fermentation.
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