750g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
A 750g mix at 65% hydration yields about 1253g 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 generous batch for sandwich lovers
This 750g flour recipe at 65% hydration yields approximately 1.2kg of dough - enough for two good-sized sandwich loaves or one large pan loaf. The low hydration creates a tight, even crumb that's perfect for slicing thin and won't make your sandwiches soggy. Great for meal prep or feeding a family.
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
675g
Water
413g
Starter
150g
Salt
15g
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.
Use a Large Bowl
With 750g of flour, your dough will grow significantly during bulk fermentation. Use a bowl that can hold at least 3 liters to give it room to expand.
Longer Mix Time
Larger batches and lower hydration require more mixing to fully hydrate the flour. Be patient - the dough will come together smoothly with enough kneading.
What questions come up at this hydration?
How many loaves can I make with 750g of flour at 65%?
You'll get approximately 1.2kg of dough, which is perfect for two 600g loaves (standard sandwich size) or one large 1kg+ pan loaf. You can also divide it into 8-10 dinner rolls if you prefer.
Can I use a stand mixer for this larger batch?
Yes, and at this batch size a stand mixer is quite helpful. The low hydration dough can be tough to mix by hand. Use the dough hook on medium-low speed for 8-10 minutes after combining ingredients.
How should I divide and shape 750g dough for two loaves?
After bulk fermentation, weigh your dough and divide it in half. Let each piece rest for 20-30 minutes, then shape. For sandwich loaves, do a batard shape and place in greased loaf pans, seam-side down.
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.