500g Sourdough at 75% Hydration
Exact ingredient weights for your sourdough recipe
Beautiful open crumb territory
75% hydration opens the door to those coveted open crumb photos you see on Instagram. This 500g recipe produces a soft, slightly tacky dough that rewards good technique with an airy, custardy interior and crispy crust. It's the hydration level where sourdough really starts to shine.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
450g
Water
325g
Starter
100g
Salt
10g
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
75%
Dough Texture
Soft and tacky dough with potential for open crumb. Requires careful handling.
Handling Difficulty
Requires experienced handling techniques.
Baking Tips
Cold Retard is Your Friend
After shaping, a 12-24 hour cold retard in the refrigerator firms up the dough for easier handling and develops more complex flavor. Score straight from the fridge for cleaner cuts.
Build Tension Gradually
Pre-shape loosely and let the dough rest 20-30 minutes before final shaping. This relaxes the gluten and allows you to build more tension in the final shape.
Frequently Asked Questions
My 75% dough feels too sticky - what should I do?
Don't add flour! Stickiness is normal at this hydration. Use wet hands, work quickly, and let the dough rest between handling. Cold retarding firms up the dough for easier shaping. Building strength through folds also reduces stickiness over time.
Should I do stretch and folds or coil folds at 75%?
Both work well. Coil folds are particularly effective for higher hydration doughs as they build strength without deflating the dough. Try 3-4 sets of coil folds during the first 2 hours of bulk fermentation.
Why is my 75% loaf spreading flat during baking?
This usually indicates underproofing or insufficient gluten development. Make sure your bulk fermentation shows 75-100% rise, your pre-shape builds good tension, and you're using a Dutch oven or steam for the first half of baking.
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