65% hydration sourdough
At 65% hydration the dough is firm, easy to shape and bakes to a tight, even crumb — the most forgiving level, and the best place for beginners to start.
Pre-set to 65% — change the flour or starter and the water re-solves. Unlock hydration to explore other targets.
Show the math
- Locked at 65% and starter-aware — the water shown already subtracts the water in your starter.
- Adjust flour, starter or salt for your batch; copy or print the result.
What is 65% hydration sourdough like?
How a 65% dough handles
At 65% the dough is firm and cohesive. It comes together into a smooth ball quickly, barely sticks to your hands, and holds a shape on the bench without spreading. That makes it the easiest hydration to shape, score and transfer — and the most tolerant of a proof that runs a little long or short. If a wetter dough has ever turned into a puddle on you, this is the antidote.
Flour and crumb
You do not need a high-protein flour here: a decent all-purpose or a standard bread flour both work, because the lower water level asks less of the gluten. Expect a tight, even, close crumb — small regular holes rather than big shiny caverns. That is a feature, not a fault: it slices cleanly, holds butter and fillings, and makes better sandwiches and toast than an open loaf does.
Technique notes
Two or three sets of stretch-and-folds are plenty; over-working a stiff dough is easy. Bulk ferment a touch longer than a wet dough since the firmer structure ferments a little more slowly. Whole-grain and rye blends love this range too — those flours drink extra water, so a recipe that reads 65% on paper often feels closer to 70% in the bowl.
65% hydration sourdough recipe
One loaf of about 919 g of dough, with a 100% hydration starter counted in. For a different size, change the flour or starter in the solver above and the water re-solves; it can also show ounces or cups.
| Ingredient | Weight |
|---|---|
| Flour | 500 g |
| Water | 308 g |
| Ripe starter (100%) | 100 g |
| Salt | 11 g |
| Total dough | 919 g |
Why only 308 g of water? The starter brings 50 g of flour and 50 g of water with it, so the dough holds 358 g of water to 550 g of flour, which is 65% hydration.
Method
- Mix. Combine the flour and water, then add the ripe starter and salt. Aim for a dough at 24–26 °C; the dough temperature calculator gives you the water temperature.
- Build strength. Two or three sets of stretch-and-folds are plenty; a stiff dough is easy to over-work.
- Bulk ferment. About 5 hours for a 24 °C dough, until it has risen 30–50% and looks domed and bubbly. Allow a little extra time, because the firmer dough ferments a touch more slowly than a wet one.
- Shape. Shape on a lightly floured bench. The firm dough holds tension and keeps its shape without spreading.
- Proof. Proof at room temperature until a poke springs back slowly, or retard overnight in the fridge if that suits your day.
- Bake. In a preheated Dutch oven, usually at 230–250 °C, covered and then uncovered to colour.
Want clock times for each step? The bake-day timeline works backwards from when you want to bake.
65% hydration sourdough FAQ
Is 65% hydration good for beginners?
Yes — it is the hydration most teachers recommend starting at. The dough is firm enough to shape confidently, forgives timing mistakes, and still makes a genuinely good loaf. Once you are comfortable, nudge up to 70% and then 75%.
What crumb does 65% hydration give?
A tight, even, close crumb with small regular holes — ideal for sandwiches and toast. If you want big open holes, you will need to move up to 75–80% and stronger flour.
Can I use all-purpose flour at 65% hydration?
Yes. The lower water level asks less of the gluten, so all-purpose flour handles 65% fine. Bread flour still gives a slightly better rise and chew if you have it.
What is the difference between 65% and 70% hydration sourdough?
A 65% dough is firm, barely sticks and shapes easily, and it bakes to a tight, even crumb. At 70% the dough is tacky but still easy to handle, and the crumb opens up to a mix of small and medium holes. In grams, for a loaf with 500 g flour and 100 g starter, 70% takes 28 g more water.