750g Sourdough at 70% Hydration
Exact ingredient weights for your sourdough recipe
A 750g mix at 70% hydration yields about 1290g of finished dough, enough for one large boule or two 450g loaves. Expect a balanced open crumb — this hydration is intermediate and best suits classic batards and boules. Ratios use 20% starter and 2% salt by flour weight.
The classic batch for everyday bread
A 750g flour recipe at 70% hydration is the workhorse of home sourdough baking. You'll get enough dough for two beautiful artisan loaves with moderately open crumb - perfect for toast in the morning and sandwiches at lunch. This is the batch size and hydration level that most experienced home bakers settle on.
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
450g
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
70%
Dough Texture
Standard sourdough texture with moderate stickiness. Manageable with wet hands.
Handling Difficulty
Standard difficulty. Suitable for most bakers.
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.
Stagger Your Shaping
If baking sequentially, shape and proof the second loaf 30-45 minutes after the first. This gives you a natural delay and prevents the second loaf from over-proofing while waiting.
Freeze One Loaf
Two loaves are often more than one household needs. Bake both, let cool completely, then wrap one tightly and freeze. Thaw at room temperature for a few hours before slicing.
What questions come up at this hydration?
Is 750g of flour too much for my first batch?
It depends on your confidence level. If you've made successful 500g batches, 750g is a natural step up. The dough behaves the same way, just more of it. If you're completely new, start with 500g until your technique is solid.
How do I manage bulk fermentation for two loaves?
Bulk fermentation is the same regardless of batch size - look for 50-75% rise and a puffy, jiggly dough. The timing might be slightly longer as larger batches hold heat differently, but rely on visual cues rather than strict timing.
Do I need two Dutch ovens to bake both loaves?
Ideally yes, or bake one at a time. If baking sequentially, keep the second loaf in the fridge while the first bakes to prevent over-proofing. Most home ovens can't fit two Dutch ovens, so plan for a longer bake day.
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.