Side Dishes
This 65% hydration sourdough bread recipe delivers restaurant-quality loaves with an open crumb, crispy crust, and that signature tangy flavor—all with a no-knead approach that simplifies the process. The higher hydration creates a lighter, airier texture while maintaining structure, making it perfect for both beginners and experienced bakers.
I’ve perfected this method over years of testing, ensuring consistent results every time.
The secret lies in the long, slow fermentation—this recipe allows the dough to develop deep flavor while building strength naturally. No stretch-and-folds required, but we’ll include them as an optional step for those who want extra control.
The dough’s higher moisture content means it behaves differently than traditional sourdough, so we’ll cover adjustments for shaping and proofing to avoid common pitfalls like overproofing or dense crumb.
By the time you pull that golden, crackling loaf from the oven, you’ll have a perfectly balanced sourdough with an open crumb structure and a crispy, caramelized crust. The tangy flavor comes from a well-fed starter, while the hydration ensures a tender yet sturdy texture.
This is the kind of bread that makes toast, sandwiches, and charcuterie boards unforgettable.
Whether you’re baking for a crowd or treating yourself to homemade bread, this recipe scales easily and delivers restaurant-quality results at home. Let’s get started with the exact steps to achieve that ideal loaf every time.
Ingredients for 65 hydration sourdough bread
These 11 ingredients transform into restaurant-quality sourdough with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 ½ cups | White or bread flour, 11-12% protein |
| Whole Wheat Flour 🌾 | ½ cup | For texture and nutrition |
| Granulated Sugar 🍚 | ⅛ cup | Feeds starter and promotes browning |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Unbleached Bread Flour 🌾 | ½ cup | Optional for improved oven spring |
| Cold Water 💧 | 1 ½ cups | Room temp water, 68-72°F |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Cornmeal 🌽 | ¼ cup | For dusting proofing basket |
| Ice Water ❄️ | ½ cup | For final shaping |
| Semolina Flour 🌾 | ⅛ cup | For dusting final crust |
The sourdough starter is non-negotiable—it’s the heart of this recipe. King Arthur or a well-maintained home starter works best; discard half before feeding. The flour blend matters too: King Arthur Bread Flour or Caputo Tipo 00 (if available) elevates texture. For the hydration, 65% is key—this means 1.5 cups water to 3.5 cups total flour. I always weigh my flours for accuracy (1 cup = 120g for all-purpose), but volume works if you’re consistent. The sugar and salt are simple but crucial: sugar feeds the starter, salt controls fermentation and enhances flavor.
No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics its protein structure. Short on whole wheat? Substitute with rye flour at half the amount for depth. Olive oil can be swapped for vegetable oil or melted butter, though olive adds subtle richness. The cornmeal and semolina are optional but worth it—they create that signature crispy crust. For the water, filtered or spring water is ideal; tap water works if it’s not overly chlorinated. If your kitchen is cold, warm the water slightly to encourage fermentation. The ice water at the end helps tighten the gluten for better oven spring.
Starter and dough keep best in glass containers with loose lids. Store unused starter in the fridge for up to 2 weeks, feeding weekly. The dough can proof in the fridge for 12-18 hours for deeper flavor—just shape it the night before and bake in the morning. For the crust, steam is essential—place a tray of boiling water in the oven for the first 15 minutes. Baked loaves stay fresh 3-4 days at room temperature, wrapped in a cotton towel. Slice and freeze extras for up to 3 months—toast directly from frozen.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, rest, and bake. The 65% hydration means it’s stretchy but not sticky, and the whole wheat adds hearty texture without the fuss of kneading. Honestly, my lazy Sundays just got a whole lot better.
- Sweet & Tangy Crust: That touch of sugar caramelizes into a golden crust while the sourdough tang cuts through it. The whole wheat keeps it from being too sweet, but trust me, the first bite of that crispy edge with the airy crumb? It’s the kind of bread you’ll fight over.
- Meal Prep MVP: Slice it fresh, toast it later—this bread lasts forever in the fridge. I make a big batch on Sundays, and it’s still my go-to for sandwiches, toast, or even croutons by week’s end. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: All-purpose and whole wheat flour stretch your dollar, and a small starter goes a long way. I’ve made loaves for under $2 each, and they outshine store-bought every time. Plus, the leftovers? Always disappear faster than I can say “second breakfast.”
Step-by-step instructions for 65% hydration sourdough bread
Here's how to transform simple ingredients into a loaf with perfect oven spring and an open crumb.
Mix the Dough with Precision
In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 3.5 cups All-Purpose Flour, 0.5 cup Whole Wheat Flour, 0.125 cup Granulated Sugar, and 1.5 tsp Diamond Crystal Kosher Salt. I use a flexible spatula to scrape down the sides and ensure everything gets incorporated evenly.
Next, add the 1 tbsp Olive Oil and 1.5 cups Cold Water. Mix with your hands or a dough whisk until you have a shaggy mass that comes together when pressed. The dough should be sticky but manageable—this is where the 65% hydration comes into play. You'll notice it's wetter than traditional sourdough, but that's what gives it that signature open crumb.
Bulk Ferment for Optimal Development
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature (68-72°F) for 4-6 hours. During this time, the dough will rise noticeably and develop bubbles along the surface—this is the gluten relaxing and the starter working its magic.
I like to perform stretch-and-folds every 30 minutes during the first 2 hours. Wet your hands and gently stretch one side of the dough up and over, then fold it back down. Rotate the bowl and repeat. This builds strength without overworking the dough, which is crucial for that perfect oven spring later. The dough should nearly double in size by the end of fermentation.
Shape and Proof for Structure
Lightly dust a clean work surface with 0.125 cup Semolina Flour and turn out the dough. Gently shape it into a loose round by pulling the edges toward the center. This isn't about tight shaping—we want to preserve those fermentation gases for maximum rise.
Place the shaped dough seam-side up in a well-floured banneton or bowl. Cover with plastic wrap and refrigerate for 12-16 hours. The cold slows fermentation while allowing the gluten to fully relax. When you remove it from the fridge, the dough should have risen about 25-30% and show a few small bubbles on the surface.
Score and Bake for Professional Results
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This creates the perfect steam environment for that crackly crust. While the oven heats, dust a baking sheet with 0.25 cup Cornmeal and turn out the dough onto it.
Using a sharp razor or lame, score the dough in a single motion—either a simple slash or decorative pattern. The goal is to control where the dough expands. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the internal temperature reaches 205-210°F. The crust should be deep golden brown with a hollow sound when tapped.
Cool and Enjoy the Fruits of Your Labor
Transfer the loaf to a wire rack and let it cool completely for at least 2 hours. I know it's tempting to slice into that warm bread, but rushing this step means dense, gummy crumb. The final loaf should have an open, airy crumb with an aromatic, tangy crust that's crisp on the outside and soft within.
Slice with a serrated knife and serve with your favorite butter or olive oil. The whole wheat flour adds subtle nutty notes while the high hydration creates that signature sourdough texture. Each bite should deliver that perfect balance of chew, airiness, and tangy complexity.
Pro Tips For Making 65 Hydration Sourdough Bread
- WEIGH YOUR FLOURS: I learned this the hard way—eyeballing flour for a 65% hydration dough leads to inconsistent results. Use a kitchen scale for both all-purpose and whole wheat flour (they pack differently), and measure to the gram. Whole wheat absorbs more water, so if your dough feels sticky, add just 5–10g more flour at a time.
- STRETCH AND FOLD AT ROOM TEMP: Cold dough resists folding, and you’ll end up overworking it. Let your dough sit at room temp for 10–15 minutes before each set of stretch-and-folds—even if it’s chilly in your kitchen. Warmer dough stretches cleaner and develops gluten more evenly, especially with the whole wheat’s grittier texture.
- SALT THE WHOLE WHEAT FIRST: Diamond Crystal kosher salt dissolves slower than table salt, and whole wheat’s dense structure traps it. Mix the salt directly into the whole wheat flour before adding liquids, then stir the all-purpose flour in last. This guarantees even distribution—no salty bites lurking in the middle.
- BAKE WITH STEAM, THEN CRUST: Your oven’s dry heat won’t cut it for this hydration level. Place a metal tray on the lower rack, fill it with boiling water, and bake the first 10 minutes with steam. Then, remove the tray and crank the heat to 450°F (230°C) to blister the crust. The steam keeps the crumb soft; the dry finish gives that crackly top.
Regional styles of this dish
French Baguette Style
For a classic French-inspired version, replace the whole wheat flour with an extra 0.5 cup bread flour and reduce the bulk fermentation to 3 hours at 78-80°F—this mimics the warm bakery environments.
Shape the dough into a long oval (about 12 inches) and bake in a commercial-style steel pan for a crisp, crackly crust. Score with a single deep slash down the center for that iconic baguette look. 🥖
Italian Ciabatta Twist
Transform this recipe into ciabatta by increasing hydration to 75% (add 0.25 cup more water) and using 100% bread flour. Shape the dough into a rectangular loaf with dimples pressed into the top using your knuckles.
Bake at 425°F for 30 minutes covered, then 15 minutes uncovered. The result? A light, airy loaf perfect for dipping in olive oil.
German Pretzel Adaptation
Create a pretzel-style sourdough by adding 1 tbsp baking soda to 1 cup water (set aside) and 1 tbsp coarse sea salt to the dough. After shaping into rounds, boil the dough in the baking soda water for 30 seconds before baking.
Brush with melted butter and sprinkle with coarse salt. Bake at 425°F for 20 minutes covered, then 10 minutes uncovered for a chewy, salty delight. 🥨
American Artisan Approach
For a hearty American-style loaf, add 0.25 cup rye flour and 0.5 cup vital wheat gluten to boost structure. Shape into a freeform loaf and bake in a Dutch oven.
After scoring, brush the crust with garlic-infused olive oil and sprinkle with flaky sea salt. This version has a denser crumb but richer flavor—ideal for thick sandwiches or toast.
Japanese Shokupan Fusion
For a Japanese-inspired shokupan, reduce hydration to 60% and replace whole wheat flour with 0.5 cup rice flour. Shape into a tight, round loaf and bake in a round steel pan lined with parchment.
The result is a soft, slightly sweet loaf with a tender crumb—perfect for making onigiri or sandwiches. Add 1 tsp honey to the dough for extra sweetness. 🍱
Scandinavian Crispbread
Create a thin, crispy flatbread by rolling the dough to ¼-inch thickness and baking on a preheated 475°F stone for 8-10 minutes. Brush with butter or oil while hot.
This version is great for crackers or open-faced sandwiches. For extra flavor, mix in 1 tbsp caraway seeds or dried dill before shaping. 🌾
Nutrition facts
Frequently asked questions
What makes 65% hydration different from traditional sourdough?
The 65% hydration means the dough contains 65% water by weight compared to flour, creating a wetter, stickier texture. This higher moisture level produces a lighter, airier crumb with larger holes while maintaining structure. Traditional sourdough often uses 60-63% hydration, which results in a denser loaf. The extra water requires careful handling during shaping and proofing to avoid collapse.
Can I use this recipe without a Dutch oven?
Yes, but you'll need to create steam another way. Place a metal tray on the oven rack and pour 1 cup boiling water into it when you put the dough in. For best results, use a baking stone or steel pan preheated for 45 minutes. The crust won't be as crispy as with a Dutch oven, but the crumb will still be excellent.
How do I know when my starter is ready?
Your starter should be bubbly, doubled in size, and have a slightly domed top within 4-6 hours after feeding. It should also pass the float test: drop a small spoonful in water—if it floats, it's ready. For this recipe, use a starter that's 100% hydration (equal parts flour and water) and actively fermenting. If it smells overly sour or has gray streaks, feed it again.
Why did my dough collapse during baking?
Collapse usually happens when the dough is overproofed or shaped too tightly before baking. For 65% hydration dough, handle it gently during shaping—don't pull or stretch aggressively. Also, ensure your oven is fully preheated with steam before adding the dough. If using a banneton, make sure it's well-floured to prevent sticking. For next time, reduce proofing time by 1-2 hours.
Can I make this recipe without whole wheat flour?
Replace the 0.5 cup whole wheat flour with 0.5 cup all-purpose or bread flour for a lighter texture. For extra flavor, add 0.25 cup rye flour instead. The whole wheat adds nutrition and subtle nuttiness, but it's not essential. If substituting, reduce proofing time slightly (1 hour less) since whole wheat ferments faster.