1000g Flour at 62% Low-Hydration Sourdough: 582g Water, 200g Starter & 22g Salt (2-Loaf Batch)
Stiff 62% formula for 1000g flour (1804g dough, 2-loaf batch), deducting 38g starter water from 620g.
In a 1000g flour formula at 62%, naive baker's math (620g water + 200g starter) overshoots to 65.5% (+3.5% above spec) across 1100g total flour. Setting your scale to 582g water (-38g deduction) and 22g salt in a 1804g batch locks True Total Hydration at 62.0% (target 62%).
- Strict True Hydration Water
- 582gLocks True Total Hydration at 62.0% (target 62%, -38g)
- Unadjusted Apparent Water
- 620gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Starter Inoculation & Water Deduction Table Around 1000g Flour @ 62%
Pre-computed gram weights around 1000g main flour where 582g water locks True Total Hydration at 62.0% (target 62%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 60% (15% Seed) Lean Seed (-50g) | 950g + 72g = 1022g (62%/1000g ref) | 143g (72gF/71gW @ 100%) | 542g W (vs 570g app @ R1) | 20.4g salt (1635g dough) | 62.7% drift → 59.98% (60% goal) |
| 1000g @ 60% (18% Seed) Low Inoc (-2% Hyd) | 1000g + 100g = 1100g (62%/1000g ref) | 180g (100gF/80gW @ 80%) | 580g W (vs 600g app @ R2) | 22.0g salt (1760g dough) | 61.8% drift → 60.0% (60% goal) |
| 1000g @ 62% (20% Seed) [Target Baseline] | 1000g + 100g = 1100g (62%/1000g ref) | 200g (100gF/100gW @ 100%) | 582g W (vs 620g app @ R3) | 22.0g salt (1782g dough) | 65.5% drift → 62.0% (62% goal) |
| 1000g @ 64% (22% Seed) High Inoc (+2% Hyd) | 1000g + 110g = 1110g (62%/1000g ref) | 220g (110gF/110gW @ 100%) | 600g W (vs 640g app @ R4) | 22.2g salt (1820g dough) | 67.6% drift → 63.96% (64% goal) |
| 1050g @ 64% (25% Seed) Scaled Batch (+50g) | 1050g + 117g = 1167g (62%/1000g ref) | 263g (117gF/146gW @ 125%) | 601g W (vs 672g app @ R5) | 23.3g salt (1914g dough) | 70.1% drift → 64.01% (64% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 582g baseline.
Why 62% Low-Hydration Sourdough (1000g Flour / 582g Water) Holds Spring
In a 1804g loaf built from 1000g flour, 200g starter alters the solvent-to-solids ratio by injecting 100g water alongside 100g flour. Replacing the naive 620g water weight (65.5% true moisture) with 582g (-38g cut) and 22g salt locks True Total Hydration at 62.0% (target 62%).
Ionic shielding from 22g sodium chloride tightens gliadin-glutenin fibrils across 1100g flour (1000g base + 100g levain) at 62% hydration. Withholding 58g of your 582g water until after a 45-minute 524g autolyse gives the 1804g mass high tenacity tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 1000g Flour at 62%
- Dry-Pocket Elimination (1000g F + 524g W): Combine 1000g flour with 524g water (withholding 58g from 582g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-38g Cut from 620g): Work 200g active starter, 22g salt, and 58g bassinage water into the 1804g dough (62.0%).
- Strength Building (1/5 Stars at 62%): Apply 4 gentle folds every 30 min so 1100g total flour develops high tenacity backbone.
- Shaping & Crust Caramelization (1804g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Common Scaling & Troubleshooting Questions (582g)
Can I scale this 1000g / 62% formula down by 50g to 950g flour?
At 950g flour and 62% hydration (vs 1000g / 582g water), use 190g starter and 553g corrected water.
Why does 620g water make my 1000g flour dough feel like 65.5%?
Your 200g of 100% starter adds 100g water and 100g flour, turning 620g water into 720g water over 1100g flour (65.5%). Dropping 38g to 582g locks True Total Hydration at 62.0% (target 62%).
What is the true flour weight in a 1000g flour + 200g starter dough at 62%?
Combining 1000g main flour with 200g of 100% starter (100g flour + 100g water) yields 1100g total system flour, paired with 682g total water (582g main + 100g starter) for 62.0% (62%).