750g Sourdough at 85% Hydration
Exact ingredient weights for your sourdough recipe
Expert-level batch baking
A 750g batch at 85% hydration is extreme baking - you're dealing with nearly 650g of water and creating dough that behaves more like a very thick batter. This recipe is ideal for focaccia, ciabatta, or pan-based breads where the dough doesn't need to hold its own shape. For freestanding loaves, proceed with caution and extensive experience.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
675g
Water
563g
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.
Hydration Guide
Target Hydration
85%
Dough Texture
Very wet and slack dough (ciabatta-style). Challenging to shape, excellent for open crumb.
Handling Difficulty
Difficult to shape. Best for expert bakers.
Baking Tips
Embrace Focaccia
At 85% hydration, focaccia is your friend. Pour the dough into oiled pans, let it proof, dimple with oiled fingers, and bake. You'll get incredible texture with minimal stress.
Many Gentle Folds
Structure comes from many sets of gentle coil folds over several hours. Plan for 5-6 sets during bulk fermentation. The dough will eventually come together, but it takes patience.
Frequently Asked Questions
What should I realistically bake with 750g at 85%?
Focaccia is the most practical choice - pour the dough into two oiled 9x13 pans and dimple for classic focaccia. You can also make ciabatta-style loaves by dividing and baking on parchment. Traditional boules are extremely difficult.
How long should I bulk ferment such wet dough?
Surprisingly, high hydration doughs often ferment faster due to increased yeast activity. Watch for a 75-100% rise and lots of bubbles on the surface. Trust visual cues over timing - it might be faster than you expect.
Can I divide this into freestanding loaves?
You can try, but expect flat, rustic results. Flour everything heavily, work very fast, and use a well-floured couche or bannetons. Cold retard is absolutely essential to firm up the dough. Accept that the loaves will spread.
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