Hydration level 80%
80% Hydration Sourdough
400 g water per 500 g flour (80 g per 100 g); the dough slack and sticky; it slumps within minutes, needs coil folds, and shaping feels like origami with extra steps.
Water for a 80% dough
375 g
Best for
open-crumb country bread, weekend projects, and bakers comfortable with wet doughs.
Tips for baking at 80%
- Add the salt late (after the first rest); it tightens the dough and makes 80% feel like 75%.
- Strong flour matters: use bread flour (12–13% protein) or the dough will tear instead of stretch.
- Bake in a hot Dutch oven and expect more oven spring than 70%, as the extra water evaporates into steam.