Sourdough Hydration Percentage: 60% to 150% Explained
The Full Spectrum of Hydration
Sourdough hydration runs from 60% (a stiff, bagel-like dough) all the way up to 150%+ (wet doughs used for ciabatta and focaccia). Each range produces a fundamentally different bread and requires different handling.
50–65%: Low Hydration
Produces denser crumb and tighter structure. Easier to handle, great for enriched doughs and sandwich loaves.
65–75%: Standard
The sourdough sweet spot. Good oven spring, moderately open crumb, manageable handling. This is where every beginner should start.
75–85%: High
Very open crumb, spectacular oven spring, but requires more technique — you’ll need confident coil folds and good gluten development.
85–100%: Very High
Sticky, extensible, beautiful when executed properly. Requires wet hands, a bench scraper, and patience.
100%+: Ultra High
Requires specialized techniques (autolyse, low-temperature mixing). Produces incredibly open structures found in ciabatta and classic focaccia.
Which Range Should You Choose?
Beginners: start at 70–75%. Intermediate: push to 78–82%. Advanced: experiment above 85%. Use our calculator to dial in any hydration and see exactly how much water to use.