750g Sourdough at 65% Hydration
Exact ingredient weights for your sourdough recipe
A generous batch for sandwich lovers
This 750g flour recipe at 65% hydration yields approximately 1.2kg of dough - enough for two good-sized sandwich loaves or one large pan loaf. The low hydration creates a tight, even crumb that's perfect for slicing thin and won't make your sandwiches soggy. Great for meal prep or feeding a family.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
675g
Water
413g
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.
Hydration Guide
Target Hydration
65%
Dough Texture
Stiff and firm dough that holds its shape well. Less sticky and easier to handle.
Handling Difficulty
Easy to handle. Great for those new to sourdough.
Baking Tips
Use a Large Bowl
With 750g of flour, your dough will grow significantly during bulk fermentation. Use a bowl that can hold at least 3 liters to give it room to expand.
Longer Mix Time
Larger batches and lower hydration require more mixing to fully hydrate the flour. Be patient - the dough will come together smoothly with enough kneading.
Frequently Asked Questions
How many loaves can I make with 750g of flour at 65%?
You'll get approximately 1.2kg of dough, which is perfect for two 600g loaves (standard sandwich size) or one large 1kg+ pan loaf. You can also divide it into 8-10 dinner rolls if you prefer.
Can I use a stand mixer for this larger batch?
Yes, and at this batch size a stand mixer is quite helpful. The low hydration dough can be tough to mix by hand. Use the dough hook on medium-low speed for 8-10 minutes after combining ingredients.
How should I divide and shape 750g dough for two loaves?
After bulk fermentation, weigh your dough and divide it in half. Let each piece rest for 20-30 minutes, then shape. For sandwich loaves, do a batard shape and place in greased loaf pans, seam-side down.
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