500g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
A 500g mix at 65% hydration yields about 835g of finished dough, enough for one large boule or two 450g loaves. Expect a tight, sandwich-style crumb — this hydration is beginner-friendly and best suits pan loaves and tin breads. Ratios use 20% starter and 2% salt by flour weight.
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.
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
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.
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
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.
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.
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.
What questions come up at this hydration?
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.
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.