70% vs 80% Hydration for Sourdough — Which to Choose?

Compare 70% and 80% dough hydration: effects on crumb, handling, fermentation and baking. Practical conversion tips and when to use each hydration.

Quick Answer

Which hydration should I choose?

Use 70% hydration for easier handling, tighter open crumb and predictable fermentation. Use 80% hydration for more open, glossy crumb, thinner crust and increased oven spring if you can handle stickier dough.

💡 If you're comfortable with wet dough and want a more open crumb choose 80%; if you prefer easier shaping and more tolerance choose 70%.

Comparison Table

Property Option A Option B Significance
Dough handling 70% — manageable, less sticky 80% — sticky, requires bench technique Higher hydration needs more experience and tools like a [dough scraper](https://amzn.to/3LR1f5E)
Crumb openness 70% — semi-open, even crumb 80% — larger irregular holes, glossy alveoli 80% favors open crumb when fermentation and shaping are correct [1][2]
Fermentation speed 70% — slightly slower (less free water) 80% — faster enzymatic activity, quicker rise More water increases enzyme and yeast mobility, accelerating fermentation [1]
Hydration tolerance 70% — forgiving for proof times and temperature swing 80% — sensitive to overproofing and handling errors High hydration requires tighter timing and stronger dough development [2]
Crust and baking 70% — thicker crust, predictable oven behavior 80% — thinner, crisp crust and pronounced oven spring if baked with steam Use a [Dutch oven](https://amzn.to/4sVhKhN) or cloche for best results with 80%
Use with whole grains/rye 70% — better with high whole-grain or rye ratios 80% — possible but may require more folds and autolyse Whole grains absorb differently; adjust hydration based on flour absorption [1]

When to Use Which?

Beginner baker 70%

Easier shaping, less sticky, more forgiving on proof timing

Open-crumb sandwich loaves 80%

Creates larger, irregular holes and glossy crumb when handled correctly [1]

Breads with high whole-grain content 70% (or adjust based on flour)

Whole grains absorb more water; 80% can become gummy unless managed [2]

Artisan, single-origin wheat 80%

Strong white flours with good gluten can support higher hydration for open crumb [1]

Weekend bake with variable temp 70%

Lower hydration reduces risk of overproofing if schedule slips

Can I Mix Both?

Can I mix or adjust between 70% and 80%?

Yes. Adjusting hydration is common: start conservative and add water during autolyse or stretch-and-folds. Use a [digital kitchen scale](https://amzn.to/4pUMVHi) for accuracy.

Start at 75% then add 2–3% during first folds
→ Easier handling early, achieves openness of higher hydration
Use 70% for dough with 20–30% whole grain, then finish at 75–78%
→ Balances structure with openness
If dough is sticky at 80%, do fewer folds and longer bulk fermentation at cooler temp
→ Manages stickiness without reducing hydration

Converting Recipes

A → B

Flour: Keep flour weight the same

Water: To go from 70% -> 80% add 10 g water per 100 g flour (10%)

→ Expect a wetter dough, faster fermentation and more open crumb; adjust handling

B → A

Flour: Keep flour weight the same

Water: To go from 80% -> 70% subtract 10 g water per 100 g flour

→ Drier dough with tighter crumb and easier shaping

💡 Always weigh on a [digital kitchen scale](https://amzn.to/4pUMVHi). When first converting, make small changes (3–5% steps), perform a long autolyse and use an [instant-read thermometer](https://amzn.to/49Xsgwp) to track dough temperature and final bake temp. If baking high-hydration dough, preheat your [Dutch oven](https://amzn.to/4sVhKhN) to trap steam and improve oven spring [1][2].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link