75% hydration sourdough
The classic artisan hydration — the one behind most of the glossy open-crumb loaves you have admired. A little demanding, hugely rewarding.
Pre-set to 75% — change the flour or starter and the water re-solves. Unlock hydration to explore other targets.
Show the math
- Locked at 75% 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.
Baking at 75% hydration
How a 75% dough handles
At 75% the dough is noticeably slack and tacky. It will spread if you leave it, and it needs real gluten development before it holds tension — but handled well it turns silky and extensible, stretching thin without tearing. This is the hydration where technique starts to matter, and where getting it right feels genuinely satisfying.
Flour and crumb
Use a strong bread flour, ideally 12.5% protein or higher; weaker flour simply cannot hold this much water open. The reward is the crumb everyone is chasing: open and irregular, with a glossy, translucent, custardy interior and a thin crackly crust. This is the pain-au-levain, country-boule sweet spot.
Technique notes
Swap kneading for coil folds — they build strength without deflating a wet dough. Shape with a firm hand to build surface tension, give a proper bench rest, and consider a cold overnight retard in the fridge: it firms the dough for easier scoring and deepens the flavour. A hot Dutch oven with trapped steam does the rest.
75% hydration sourdough FAQ
What is a good hydration for an open crumb?
72–78% is the classic window, and 75% sits right in the middle. Paired with strong flour and good gluten development, it gives the open, glossy crumb most artisan bakers are after.
Why is my 75% dough so sticky?
Some tackiness is normal at 75%. Persistent stickiness usually means under-developed gluten or under-mixing — give it another coil fold, use wet hands instead of flour, and make sure your flour is strong enough.
Do I need a Dutch oven at 75% hydration?
It helps a lot. A pre-heated Dutch oven traps the steam a wet dough releases, which delays the crust and lets the loaf spring open. You can bake on a stone with a steam tray, but the Dutch oven is the easy path.