Hydration level 85%
85% Hydration Sourdough
425 g water per 500 g flour (85 g per 100 g); the dough barely a dough; it pours rather than drops, and shaping means a heavily floured couche and quick hands.
Water for a 85% dough
375 g
Best for
ciabatta-style loaves and showy open crumbs for experienced bakers.
Tips for baking at 85%
- Do all mixing with wet hands or a scraper; skip the bench flour, it ruins the crust's shine.
- A long, cold bulk (18–24 h in the fridge) tames 85% and deepens flavor dramatically.
- Expect big, glossy, irregular holes and a thin crust, the reward for the handling.