1000g Sourdough at 80% Hydration
Exact ingredient weights for your sourdough recipe
The expert's challenge
Managing 1000g of flour at 80% hydration is a true test of sourdough skill. You'll be working with nearly 2kg of very wet dough that demands experience, confidence, and proper technique. The reward is 2-3 spectacular loaves with dramatic open crumb that showcase your mastery of the craft. This is advanced baking at scale.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
900g
Water
700g
Starter
200g
Salt
20g
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
80%
Dough Texture
Soft and tacky dough with potential for open crumb. Requires careful handling.
Handling Difficulty
Requires experienced handling techniques.
Baking Tips
Laminate for Structure
With 1000g of high-hydration dough, lamination is incredibly effective. Spread the entire mass on a wet counter (it will be huge), then fold it back on itself. One good lamination session builds significant strength.
Extended Cold Retard
A 24-48 hour cold retard is almost mandatory for 1000g at 80%. The cold firms the dough dramatically, making scoring and handling much easier. Plus, the flavor development is exceptional.
Frequently Asked Questions
How do I even move 2kg of 80% dough?
Wet your hands thoroughly and work in the container as much as possible. When you must move the dough, use two hands to support it from underneath, letting gravity help you place it. A bench scraper is essential for transfers.
Should I divide before or after bulk fermentation?
Always divide after bulk fermentation. Trying to manage multiple containers of fermenting 80% dough is harder than handling one large mass. Divide just before pre-shaping.
Is a stand mixer necessary for this batch?
A stand mixer helps with initial mixing but isn't essential. The real work happens through stretch and folds over hours, which you'll do by hand anyway. Mix just until combined, then build strength through folds.
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