Country 75% Sourdough Formula for 1000g Flour: 725g Water & 200g Levain (2-Loaf Batch)
True 75.0% vs 77.3% apparent breakdown for 1000g flour (1947g 2-loaf batch, -25g water cut).
Target 75% hydration on 1000g flour requires accounting for 200g levain (100g flour / 100g water); otherwise 750g water yields 77.3% (+2.3% jump). Pouring 725g water (653g base + 72g splash) and 22g salt for a 1947g dough locks True Total Hydration at 75.0% (target 75%).
- Strict True Hydration Water
- 725gLocks True Total Hydration at 75.0% (target 75%, -25g)
- Unadjusted Apparent Water
- 750gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Starter Inoculation & Water Deduction Table Around 1000g Flour @ 75%
Pre-computed gram weights around 1000g main flour where 725g water locks True Total Hydration at 75.0% (target 75%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 73% (15% Seed) Compact Mix (-50g) | 950g + 72g = 1022g (75%/1000g ref) | 143g (72gF/71gW @ 100%) | 675g W (vs 694g app @ R1) | 20.4g salt (1768g dough) | 74.9% drift → 72.99% (73% goal) |
| 1000g @ 73% (18% Seed) Conservative Pour | 1000g + 100g = 1100g (75%/1000g ref) | 180g (100gF/80gW @ 80%) | 723g W (vs 730g app @ R2) | 22.0g salt (1903g dough) | 73.6% drift → 73.0% (73% goal) |
| 1000g @ 75% (20% Seed) [Locked Benchmark] | 1000g + 100g = 1100g (75%/1000g ref) | 200g (100gF/100gW @ 100%) | 725g W (vs 750g app @ R3) | 22.0g salt (1925g dough) | 77.3% drift → 75.0% (75% goal) |
| 1000g @ 77% (22% Seed) Open-Crumb Push | 1000g + 110g = 1110g (75%/1000g ref) | 220g (110gF/110gW @ 100%) | 745g W (vs 770g app @ R4) | 22.2g salt (1965g dough) | 79.3% drift → 77.03% (77% goal) |
| 1050g @ 77% (25% Seed) Expanded Loaf (+50g) | 1050g + 117g = 1167g (75%/1000g ref) | 263g (117gF/146gW @ 125%) | 753g W (vs 809g app @ R5) | 23.3g salt (2066g dough) | 81.8% drift → 77.04% (77% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 725g baseline.
Open Crumb & Gluten Physics at 75% Hydration (1000g Flour + 725g Water)
Every 200g of 100% hydration levain blended into 1000g flour shifts the true ratio toward 100% by adding 100g water and 100g flour (750g water = 77.3%, +2.3% surge). Holding main water to 725g (825g ÷ 1100g) with 22g salt locks True Total Hydration at 75.0% (target 75%).
Viscoelastic creep tests at 75% hydration (725g water + 200g starter on 1000g flour) confirm supple elastic recovery when 22g salt reinforces the 1100g protein matrix and 72g bassinage water is emulsified after the 653g autolyse (1947g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 1000g Flour at 75%
- Initial Water Binding (653g W on 1000g F): Hydrate 1000g flour using 653g water (leaving 72g for stage 2 of 725g) for 45 min.
- Levain & Salinity Lock (200g Starter + 22g Salt): Fold in 200g 100% starter and 22g salt with 72g water, avoiding 750g (77.3%) drift.
- Fold Cadence for 75% (3/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1947g (1100g flour) network.
- Final Proof & Oven Spring (2-Loaf Batch): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Common Scaling & Troubleshooting Questions (725g)
What happens if I use a 50% stiff levain (200g) with 1000g flour at 75%?
A 200g stiff levain (50% hydration) contains 133g flour and 67g water, requiring 783g main water instead of 725g on 1000g flour to hold 75%.
How sticky is a 1000g flour sourdough at 75% hydration (725g water)?
At 75.0% (target 75%) with 725g water and 200g starter on 1000g flour, rheology scores 3/5 stars (Moderate) with high extensibility.
Why is salt 22g instead of 20g for 1000g flour at 75%?
True 2.0% salinity counts the 100g flour inside your 200g starter (1000g + 100g = 1100g total flour × 2% = 22g salt), stabilizing the 1947g loaf at 75.0% (75%).