12 hydration levels · crumb previews

Sourdough hydration reference

Every hydration level from 55% to 95%, what the crumb looks like, which styles use it, and how to handle the dough at each point.

55%beginner
Very tight, fine, uniform crumb with small cells. Cake-like chew. No holes. Dense but tender.
60%beginner
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
65%beginner
Moderate cells, fairly uniform. Balanced chew — not dense, not fluffy. Classic sandwich bread territory.
70%intermediate
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
72%intermediate
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
75%intermediate
Open crumb with distinct holes of varying sizes. Moist, chewy, glossy cell walls. The classic Tartine country-loaf target.
78%intermediate
Noticeably open, shiny crumb. Irregular medium-to-large holes. Glossy cell walls. Moist texture.
80%advanced
Very open irregular crumb with large holes. Very moist, glossy. Focaccia-like texture when pan-baked.
82%advanced
Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
85%advanced
Extremely open, irregular, moist crumb. Large glossy holes dominate. Very thin, crackling crust.
90%expert
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
95%expert
Glass-like hollow crumb. The extreme of sourdough hydration. Traditional Pan de Cristal target.

All 15 flour types — protein, absorption, hydration range per flour
All 25 recipes — named formulas grouped by category
All 8 temperature ranges — bulk + proof multipliers vs 76°F baseline
All 5 starter types — feeding ratios, flavor profiles, hydration
Guide: how to choose hydration — matching hydration to flour, style, and skill level
Guide: baker's percentage explained — the math behind every formula on this site
Reverse calculator — you have grams of flour and water, want the hydration %