80% hydration sourdough
High hydration territory — wet, lively dough and a wildly open, custardy crumb. Not hard exactly, but unforgiving. Bring wet hands and confidence.
Pre-set to 80% — change the flour or starter and the water re-solves. Unlock hydration to explore other targets.
Show the math
- Locked at 80% 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 80% hydration
How an 80% dough handles
At 80% the dough is genuinely wet and sticky, and it will spread across the bench the moment you stop supporting it. Dry hands are your enemy here — everything is done with wet hands and a bench scraper. Handled gently and quickly the dough is alive and billowy; handled roughly it degasses and slackens. Speed and a light touch win.
Flour and crumb
This is where flour quality decides the outcome. You need a high-protein bread flour, or to add a little vital wheat gluten; ordinary flour collapses under this much water. Done right, the crumb is spectacular — very open, glossy and custardy, wrapped in a thin, shatteringly crisp crust. It is close cousin to ciabatta and focaccia dough.
Technique notes
Forget kneading entirely: coil folds in the bowl are the only sensible way to build strength. Keep the bulk ferment on the earlier, cooler side so the dough does not over-slacken, shape with minimal handling, and treat a cold overnight retard as essential — a fridge-firm dough is far easier to score and load. Bake hot with plenty of steam.
80% hydration sourdough FAQ
Is 80% hydration hard to work with?
It is demanding rather than hard. The dough is wet and sticky and wants to spread, so you work with wet hands, a bench scraper and a light touch. Strong flour and a cold retard make it much more manageable.
What flour do I need for 80% hydration sourdough?
A high-protein bread flour, ideally 13%+ protein, or a standard bread flour with a little vital wheat gluten added. Weaker flours cannot hold this much water in an open structure and will bake dense.
Should I cold-retard an 80% dough?
Yes — an overnight cold retard firms the dough so you can actually shape and score it, and it deepens flavour. At this hydration it is close to essential rather than optional.