500g Sourdough at 75% Hydration
Exact ingredient weights for your sourdough recipe
A 500g mix at 75% hydration yields about 885g 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.
Beautiful open crumb territory
75% hydration opens the door to those coveted open crumb photos you see on Instagram. This 500g recipe produces a soft, slightly tacky dough that rewards good technique with an airy, custardy interior and crispy crust. It's the hydration level where sourdough really starts to shine.
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
325g
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
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 is Your Friend
After shaping, a 12-24 hour cold retard in the refrigerator firms up the dough for easier handling and develops more complex flavor. Score straight from the fridge for cleaner cuts.
Build Tension Gradually
Pre-shape loosely and let the dough rest 20-30 minutes before final shaping. This relaxes the gluten and allows you to build more tension in the final shape.
What questions come up at this hydration?
My 75% dough feels too sticky - what should I do?
Don't add flour! Stickiness is normal at this hydration. Use wet hands, work quickly, and let the dough rest between handling. Cold retarding firms up the dough for easier shaping. Building strength through folds also reduces stickiness over time.
Should I do stretch and folds or coil folds at 75%?
Both work well. Coil folds are particularly effective for higher hydration doughs as they build strength without deflating the dough. Try 3-4 sets of coil folds during the first 2 hours of bulk fermentation.
Why is my 75% loaf spreading flat during baking?
This usually indicates underproofing or insufficient gluten development. Make sure your bulk fermentation shows 75-100% rise, your pre-shape builds good tension, and you're using a Dutch oven or steam for the first half of baking.
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.