60% vs 70% Hydration — Which Should You Bake?

Direct comparison of 60% and 70% sourdough hydration: differences in handling, crumb, fermentation, shaping and how to convert recipes.

Quick Answer

Which hydration should I choose?

Choose 60% hydration for an easier-to-handle dough, tighter crumb and reliable shaping. Choose 70% hydration for a more open crumb, lighter crumb texture, and slightly longer fermentation control.

💡 If you're after ease and reproducibility pick 60%; if you want openness and lighter texture and are comfortable with sticky handling pick 70%[1][2].

Comparison Table

Property Option A Option B Significance
Handleability 60% — Stiff, easy to shape 70% — Sticky, needs stretch-and-fold Higher hydration increases stickiness and requires different technique[1]
Open crumb 60% — Tight to moderate 70% — More open, irregular alveoli Water softens gluten network allowing larger gas cells[1][2]
Crust 60% — Thicker, chewier 70% — Thinner, crispier Surface moisture and oven spring differ with hydration[1]
Fermentation speed 60% — Slightly slower enzymatic activity 70% — Faster enzyme diffusion, may ferment quicker More water increases enzymatic reactions and starch availability[2]
Shaping reliability 60% — High 70% — Lower unless well practiced Stiffer dough holds structure better during proof[1]
Yield (same flour) Heavier crumb per loaf Slightly more open, lower density
Beginner friendliness 60% — Recommended 70% — Intermediate

When to Use Which?

First sourdough loaves 60%

Easier to shape and predict, forgiving during bulk ferment and proof[1]

Large open-crumb boules 70%

Higher hydration helps create larger alveoli and lighter texture[1][2]

Sandwich/Toast bread 60%

Tighter crumb and uniform slices hold up better

Long cold proof (retardation) 60–70% depending on flour

Higher hydration can overproof in fridge; reduce starter/ferment time if using 70%[2]

High-extraction or whole grain flour Increase hydration toward 70%

Whole grains absorb more water — 70% (or more) often required[1][2]

Hot kitchen (faster fermentation) 60%

Lower hydration slows fermentation rate compared with wetter doughs[2]

Can I Mix Both?

Can I mix both hydrations or gradually change?

Yes — adjust water gradually and adapt technique. Changing hydration by 5–10 percentage points is a practical step; small incremental changes let you learn how the dough behaves[1].

Start 60% then add water during bulk (autolyse + stretch-and-fold)
→ Gain extensibility while keeping initial handleability
Use 60% for 70% loaf formula by adding 5–10% water to levain or autolyse
→ Smooth transition for crumb openness with less sticky dough
For whole-grain blends, formulate at 70% then reduce 5% if dough is too slack
→ Balanced hydration with manageable shaping

Converting Recipes

A → B

Flour: Use same flour weight

Water: To go from 60% to 70% add 10 g water per 100 g flour (add gradually)

→ Expect a looser dough, faster fermentation, more open crumb; increase support with coil folds or more tension during shaping[1][2]

B → A

Flour: Use same flour weight

Water: To go from 70% to 60% remove 10 g water per 100 g flour (or add more flour)

→ Stiffer dough, easier shaping and scoring, tighter crumb

💡 When converting, change water in small increments and perform a short test loaf. Use an [instant-read thermometer](https://amzn.to/49Xsgwp) to monitor dough temperature and a [digital kitchen scale](https://amzn.to/4pUMVHi) for precise adjustments[1][2].

Sources

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