Country 74% Sourdough Formula for 1000g Flour: 714g Water & 200g Levain (2-Loaf Batch)
True 74.0% vs 76.4% apparent breakdown for 1000g flour (1936g 2-loaf batch, -26g water cut).
Scaling a 1000g sourdough build to 74% with 200g 1:1:1 levain means an unadjusted 740g water pour drifts to 76.4% (+2.4% excess) from 100g hidden liquid and 100g fermented flour. Weighing 714g main water (-26g offset) plus 22g sea salt locks True Total Hydration at 74.0% (target 74%) across a 1936g loaf.
- Strict True Hydration Water
- 714gLocks True Total Hydration at 74.0% (target 74%, -26g)
- Unadjusted Apparent Water
- 740gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
1000g Flour at 74% Hydration: 2D Scale & Starter Sensitivity Matrix
System flour (1100g) and total water (814g) mass-balance rows around 1000g flour at 74% (74.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 72% (15% Seed) Lean Seed (-50g) | 950g + 72g = 1022g (74%/1000g ref) | 143g (72gF/71gW @ 100%) | 665g W (vs 684g app @ R1) | 20.4g salt (1758g dough) | 73.9% drift → 72.02% (72% goal) |
| 1000g @ 72% (18% Seed) Low Inoc (-2% Hyd) | 1000g + 100g = 1100g (74%/1000g ref) | 180g (100gF/80gW @ 80%) | 712g W (vs 720g app @ R2) | 22.0g salt (1892g dough) | 72.7% drift → 72.0% (72% goal) |
| 1000g @ 74% (20% Seed) [Target Baseline] | 1000g + 100g = 1100g (74%/1000g ref) | 200g (100gF/100gW @ 100%) | 714g W (vs 740g app @ R3) | 22.0g salt (1914g dough) | 76.4% drift → 74.0% (74% goal) |
| 1000g @ 76% (22% Seed) High Inoc (+2% Hyd) | 1000g + 110g = 1110g (74%/1000g ref) | 220g (110gF/110gW @ 100%) | 734g W (vs 760g app @ R4) | 22.2g salt (1954g dough) | 78.4% drift → 76.04% (76% goal) |
| 1050g @ 76% (25% Seed) Scaled Batch (+50g) | 1050g + 117g = 1167g (74%/1000g ref) | 263g (117gF/146gW @ 125%) | 741g W (vs 798g app @ R5) | 23.3g salt (2054g dough) | 80.9% drift → 76.01% (76% goal) |
Live Parameter Solver for Country 74% Sourdough Formula for 1000g Fl
Dial in custom baker's percentages and export your adjusted 714g formula for bake day.
Open Crumb & Gluten Physics at 74% Hydration (1000g Flour + 714g Water)
Hydrating 1000g flour with 740g water plus 200g starter forces 1100g total flour to absorb 840g water (76.4%). Staging 643g autolyse water and 71g bassinage water (714g total, -26g deduction) with 22g salt in your 1936g dough locks True Total Hydration at 74.0% (target 74%).
Because 100g starter flour inside 200g levain carries lactic proteolysis into 1000g fresh flour, unadjusted 740g water (76.4%) causes slack tearing. Deducting 26g to 714g water (74.0%, 3/5 stickiness) keeps the 1936g loaf inside the moderate window.
Bench & Dutch Oven Protocol for 2-Loaf Batch (1000g Flour @ 74% Hydration)
- Stage-1 Hydration (643g of 714g Water): Whisk 643g water into 1000g base flour and cover for 45 min while 200g starter peaks.
- Stage-2 Double Hydration (+71g Splash & 22g Salt): Slap-and-fold 200g culture (100gF/100gW), 22g salt, and 71g water to lock 74.0% (74%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 1936g (1100g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Cereal Chemistry & Bench Execution FAQs
Why does 740g water make my 1000g flour dough feel like 76.4%?
Your 200g of 100% starter adds 100g water and 100g flour, turning 740g water into 840g water over 1100g flour (76.4%). Dropping 26g to 714g locks True Total Hydration at 74.0% (target 74%).
Is 74% hydration too wet for 1000g of bread flour?
At 74% (714g water + 200g starter on 1000g flour), use 12.7%+ bread flour and stage 71g bassinage water after a 643g autolyse to handle 3/5 stickiness.
Can I scale this 1000g / 74% formula down by 50g to 950g flour?
At 950g flour and 74% hydration (vs 1000g / 714g water), use 190g starter and 678g corrected water.