Hydration level 75%
75% Hydration Sourdough
375 g water per 500 g flour (75 g per 100 g); the dough pleasantly slack; sticky enough to need wet hands or a scraper, but it still holds a preshape.
Water for a 75% dough
375 g
Best for
classic country loaves, ciabatta-ish open crumbs, and most 'artisan' recipes you see online.
Tips for baking at 75%
- The workhorse range of sourdough: open enough to impress, wet enough to challenge beginners.
- Master coil folds in the first half of bulk fermentation: 3–4 rounds, 30 minutes apart.
- At 75% the starter's own hydration matters: a 100%-hydrated starter adds water to your total. Use the calculator.