750g Sourdough at 70% Hydration
Exact ingredient weights for your sourdough recipe
The classic batch for everyday bread
A 750g flour recipe at 70% hydration is the workhorse of home sourdough baking. You'll get enough dough for two beautiful artisan loaves with moderately open crumb - perfect for toast in the morning and sandwiches at lunch. This is the batch size and hydration level that most experienced home bakers settle on.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
675g
Water
450g
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
70%
Dough Texture
Standard sourdough texture with moderate stickiness. Manageable with wet hands.
Handling Difficulty
Standard difficulty. Suitable for most bakers.
Baking Tips
Stagger Your Shaping
If baking sequentially, shape and proof the second loaf 30-45 minutes after the first. This gives you a natural delay and prevents the second loaf from over-proofing while waiting.
Freeze One Loaf
Two loaves are often more than one household needs. Bake both, let cool completely, then wrap one tightly and freeze. Thaw at room temperature for a few hours before slicing.
Frequently Asked Questions
Is 750g of flour too much for my first batch?
It depends on your confidence level. If you've made successful 500g batches, 750g is a natural step up. The dough behaves the same way, just more of it. If you're completely new, start with 500g until your technique is solid.
How do I manage bulk fermentation for two loaves?
Bulk fermentation is the same regardless of batch size - look for 50-75% rise and a puffy, jiggly dough. The timing might be slightly longer as larger batches hold heat differently, but rely on visual cues rather than strict timing.
Do I need two Dutch ovens to bake both loaves?
Ideally yes, or bake one at a time. If baking sequentially, keep the second loaf in the fridge while the first bakes to prevent over-proofing. Most home ovens can't fit two Dutch ovens, so plan for a longer bake day.
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