750g Sourdough at 80% Hydration
Exact ingredient weights for your sourdough recipe
High hydration at scale
Taking on 750g of flour at 80% hydration is a serious undertaking. You'll be managing over 1.4kg of very wet dough that demands respect and experience. The reward? Two loaves with dramatically open crumb and custardy interiors that will impress any bread enthusiast. Not for beginners, but deeply satisfying for those who've mastered the basics.
Scale Your Batch
Choose how many loaves you want to bake:
Recipe Ingredients
Flour
675g
Water
525g
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
80%
Dough Texture
Soft and tacky dough with potential for open crumb. Requires careful handling.
Handling Difficulty
Requires experienced handling techniques.
Baking Tips
Lamination Helps Larger Batches
For 750g of 80% dough, lamination is incredibly effective. Spread the dough thin on a wet counter after the first hour of bulk, then fold it back on itself. This builds massive strength without adding flour.
Use Strong Flour
At 80% hydration with a larger batch, flour quality matters even more. Use bread flour with at least 12-13% protein. The extra gluten strength helps the dough hold structure.
Frequently Asked Questions
Is handling 750g at 80% much harder than 500g?
Yes, the extra mass makes everything more challenging. The dough is heavier and harder to fold without deflating. Consider doing coil folds in the bowl rather than stretch and folds on the counter. Take your time.
Should I use a stand mixer for this wet dough?
A stand mixer can help with initial mixing, but high hydration doughs develop better structure through stretch-and-fold or coil fold methods over time rather than aggressive mechanical mixing. Mix just until combined, then build strength through folds.
How do I shape such a large amount of wet dough?
Divide first, then shape each piece individually. Use plenty of flour on your work surface and bench scraper. Work quickly and build tension through stitching rather than traditional shaping moves. Cold retarding firms up the dough considerably.
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