750g Sourdough at 75% Hydration
Exact ingredient weights for your sourdough recipe
A 750g mix at 75% hydration yields about 1328g 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.
Open crumb for the weekend baker
This 750g recipe at 75% hydration produces two stunning artisan loaves with open, irregular crumb and crispy crust. It's the ideal batch for weekend baking when you have time to properly develop the dough and want beautiful loaves to share with friends or family. More challenging than 70%, but the results are worth it.
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
488g
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
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 Both Loaves
At 75% hydration, cold retarding is almost essential for manageable shaping. Plan for an overnight fridge proof and bake straight from cold for the best results.
Build Strength Early
With more dough to manage, building gluten strength early is crucial. Do 4-5 sets of folds in the first 2 hours of bulk fermentation, then let the dough rest and rise.
What questions come up at this hydration?
How do I divide sticky 75% dough without deflating it?
Flour your work surface well and use a bench scraper. Move quickly and decisively - don't poke or prod the dough. Weigh your two pieces for accuracy, but don't obsess over perfection. Handle minimally.
Can I cold retard both loaves in my home fridge?
Yes, if you have space. Use two bannetons or lined bowls that fit side by side. Cover each with a shower cap or plastic wrap. Most fridges can hold two standard-sized loaves, but measure first.
What if my two loaves rise differently?
Minor differences are normal - even the same dough divided in two can behave slightly differently. As long as both pass the poke test (slow spring-back), they're ready to bake. The one that's more proofed goes first.
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.