85% hydration sourdough
The deep end. An almost pourable dough, a crumb like lace, and no margin for error. Pan-de-cristal territory — attempt it once the lower hydrations feel easy.
Pre-set to 85% — change the flour or starter and the water re-solves. Unlock hydration to explore other targets.
Show the math
- Locked at 85% and starter-aware — the water shown already subtracts the water in your starter.
- Adjust flour, starter or salt for your batch; copy or print the result.
Baking at 85% hydration
How an 85% dough handles
At 85% the dough barely holds a shape — it is slack, glossy and close to pourable, and it will flow rather than sit. Almost all the structure comes from careful folding and cold temperature, not from shaping. This is not a hydration to learn on; it rewards bakers who already read dough fluently and can move fast with a confident, minimal touch.
Flour and crumb
You need the strongest flour you can find — a high-protein bread flour, often blended with manitoba or reinforced with vital wheat gluten. The payoff is a crumb like nothing else: wildly open, wet and translucent, verging on pan de cristal, under a thin glassy crust. It is more of a technical showpiece than an everyday loaf.
Technique notes
Handle the dough as little as possible. Build strength with gentle coil folds right in the bowl, keep it cool throughout, and treat an overnight cold retard as mandatory — a warm 85% dough is essentially unshapeable. Bake very hot with generous steam and accept that some loaves will spread. When it works, it is unforgettable; when it does not, drop back to 80% and build up again.
85% hydration sourdough FAQ
Is 85% hydration too much for sourdough?
For most bakers, most of the time, yes — it is expert-only. The dough is barely shapeable and unforgiving. It is worth attempting once 75–80% feels comfortable and you can read your dough well.
What bread can you make at 85% hydration?
Very open, wet-crumb styles like pan de cristal and the airiest ciabatta. It is a showpiece hydration rather than an everyday sandwich loaf.
How do you handle 85% hydration dough?
Keep it cold, handle it as little as possible, build strength with gentle coil folds in the bowl, and always cold-retard overnight before shaping. Strong flour is non-negotiable.