Hydration level 70%
70% Hydration Sourdough
350 g water per 500 g flour (70 g per 100 g); the dough firm, only slightly tacky, and easy to shape into a tight boule without a bench scraper ballet.
Water for a 70% dough
375 g
Best for
sandwich loaves, beginner sourdough, whole-wheat blends, and any day you want a dough that behaves.
Tips for baking at 70%
- The most forgiving level for learning folds, shaping and scoring; problems stay visible and fixable.
- Pairs well with 20–30% whole wheat, which drinks up water and would feel dry at lower hydration.
- Expect a tighter, more even crumb: perfect for toast and kids' lunches, not for 'hole porn'.