750g Sourdough at 85% Hydration
Exact ingredient weights for your sourdough recipe
A 750g mix at 85% hydration yields about 1403g of finished dough, enough for one large boule or two 450g loaves. Expect a very open, custardy crumb — this hydration is expert-only and best suits ciabatta-style shaping and slab bakes. Ratios use 20% starter and 2% salt by flour weight.
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.
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
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.
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
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.
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.
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.
What questions come up at this hydration?
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.
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.