1000g Flour at 60% Low-Hydration Sourdough: 560g Water, 200g Starter & 22g Salt (2-Loaf Batch)
Stiff 60% formula for 1000g flour (1782g dough, 2-loaf batch), deducting 40g starter water from 600g.
A 1782g sourdough batch using 1000g flour and 200g starter holds 1100g total flour (1000g + 100g). While 600g apparent water creates 63.6% wetness (+3.6% drift), cutting 40g to 560g main water with 22g salt locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 560gLocks True Total Hydration at 60.0% (target 60%, -40g)
- Unadjusted Apparent Water
- 600gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
1000g Flour at 60% Hydration: 2D Scale & Starter Sensitivity Matrix
System flour (1100g) and total water (660g) mass-balance rows around 1000g flour at 60% (60.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 58% (15% Seed) Mini Scale (-50g) | 950g + 72g = 1022g (60%/1000g ref) | 143g (72gF/71gW @ 100%) | 522g W (vs 551g app @ R1) | 20.4g salt (1615g dough) | 60.9% drift → 58.02% (58% goal) |
| 1000g @ 58% (18% Seed) Tighter Crumb (-2%) | 1000g + 100g = 1100g (60%/1000g ref) | 180g (100gF/80gW @ 80%) | 558g W (vs 580g app @ R2) | 22.0g salt (1738g dough) | 60.0% drift → 58.0% (58% goal) |
| 1000g @ 60% (20% Seed) [Exact Spec] | 1000g + 100g = 1100g (60%/1000g ref) | 200g (100gF/100gW @ 100%) | 560g W (vs 600g app @ R3) | 22.0g salt (1760g dough) | 63.6% drift → 60.0% (60% goal) |
| 1000g @ 62% (22% Seed) Airier Crumb (+2%) | 1000g + 110g = 1110g (60%/1000g ref) | 220g (110gF/110gW @ 100%) | 578g W (vs 620g app @ R4) | 22.2g salt (1798g dough) | 65.8% drift → 61.98% (62% goal) |
| 1050g @ 62% (25% Seed) Boosted Scale (+50g) | 1050g + 117g = 1167g (60%/1000g ref) | 263g (117gF/146gW @ 125%) | 578g W (vs 651g app @ R5) | 23.3g salt (1891g dough) | 68.3% drift → 62.04% (62% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 560g baseline.
Why 60% Low-Hydration Sourdough (1000g Flour / 560g Water) Holds Spring
True cereal hydration divides all aqueous inputs by the 1100g flour denominator (1000g main + 100g starter flour). Pouring 600g water yields 700g liquid (63.6%), while 560g main water plus 100g levain water equals 660g liquid—which locks True Total Hydration at 60.0% (target 60%).
At 60.0% true hydration (660g total water ÷ 1100g flour), your 1000g flour dough exhibits beginner friendly handling (1/5 stars). Cutting 40g from 600g down to 560g (504g + 56g) with 22g salt prevents serum weeping.
Bench & Dutch Oven Protocol for 2-Loaf Batch (1000g Flour @ 60% Hydration)
- Autolyse Soak (504g W + 1000g F): Hydrate 1000g flour with 504g water (90% of 560g) for 45 min before adding 200g starter.
- Levain & Bassinage (200g starter + 22g salt + 56g W): Dimple 200g ripe levain (100gF/100gW) and 22g salt with 56g water to hit 60.0% (60%).
- Coil Fold Cadence (1/5 Tack, 1782g Dough): Space 4 wet-hand folds 30 min apart to align the 1100g flour network (low stretch).
- Bulk Cutoff & 450°F Bake (2-Loaf Batch): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Common Scaling & Troubleshooting Questions (560g)
How sticky is a 1000g flour sourdough at 60% hydration (560g water)?
At 60.0% (target 60%) with 560g water and 200g starter on 1000g flour, rheology scores 1/5 stars (Beginner Friendly) with low extensibility.
Can I scale this 1000g / 60% formula down by 50g to 950g flour?
At 950g flour and 60% hydration (vs 1000g / 560g water), use 190g starter and 532g corrected water.
Is 60% hydration too wet for 1000g of bread flour?
At 60% (560g water on 1000g flour, 1782g dough), the 60.0% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (1/5 tack).