300g Flour at 60% Low-Hydration Sourdough: 168g Water, 60g Starter & 6.6g Salt (1 Small Boule)
Stiff 60% formula for 300g flour (535g dough, 1 small boule), deducting 12g starter water from 180g.
For 300g main flour at 60% hydration with 60g active 100% starter, pouring 180g water inflates moisture to 63.6% (+3.6% surge) via 30g starter flour and 30g starter water. Deducting 12g down to 168g main water with 6.6g salt (535g batch) locks True Total Hydration at 60.0% (target 60%) over 330g system flour.
- Strict True Hydration Water
- 168gLocks True Total Hydration at 60.0% (target 60%, -12g)
- Unadjusted Apparent Water
- 180gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
300g Flour at 60% Hydration: 2D Scale & Starter Sensitivity Matrix
Pre-computed gram weights around 300g main flour where 168g water locks True Total Hydration at 60.0% (target 60%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 58% (15% Seed) Lean Seed (-50g) | 250g + 19g = 269g (60%/300g ref) | 38g (19gF/19gW @ 100%) | 137g W (vs 145g app @ R1) | 5.4g salt (425g dough) | 61.0% drift → 57.99% (58% goal) |
| 300g @ 58% (18% Seed) Low Inoc (-2% Hyd) | 300g + 30g = 330g (60%/300g ref) | 54g (30gF/24gW @ 80%) | 167g W (vs 174g app @ R2) | 6.6g salt (521g dough) | 60.0% drift → 57.88% (58% goal) |
| 300g @ 60% (20% Seed) [Target Baseline] | 300g + 30g = 330g (60%/300g ref) | 60g (30gF/30gW @ 100%) | 168g W (vs 180g app @ R3) | 6.6g salt (528g dough) | 63.6% drift → 60.0% (60% goal) |
| 300g @ 62% (22% Seed) High Inoc (+2% Hyd) | 300g + 33g = 333g (60%/300g ref) | 66g (33gF/33gW @ 100%) | 173g W (vs 186g app @ R4) | 6.7g salt (539g dough) | 65.8% drift → 61.86% (62% goal) |
| 350g @ 62% (25% Seed) Scaled Batch (+50g) | 350g + 39g = 389g (60%/300g ref) | 88g (39gF/49gW @ 125%) | 192g W (vs 217g app @ R5) | 7.8g salt (630g dough) | 68.4% drift → 61.95% (62% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Why 60% Low-Hydration Sourdough (300g Flour / 168g Water) Holds Spring
Multiplying 300g flour by 60% gives 180g apparent water, but adding 60g starter (30g flour + 30g water) shifts system totals to 210g water over 330g flour (63.6%, +3.6% drift). Deducting 12g down to 168g main water (198g total water) locks True Total Hydration at 60.0% (target 60%).
At 60% target hydration (60.0%), the 535g dough (300g flour + 168g water + 60g starter) displays low extensibility and high tenacity elasticity (1/5 stickiness). Holding 17g water back from the 151g autolyse protects disulfide cross-links with 6.6g salt.
Step-by-Step Mixing & Folding Protocol for a 535g Batch (300g @ 60%)
- Autolyse Soak (151g W + 300g F): Hydrate 300g flour with 151g water (90% of 168g) for 45 min before adding 60g starter.
- Levain & Bassinage (60g starter + 6.6g salt + 17g W): Dimple 60g ripe levain (30gF/30gW) and 6.6g salt with 17g water to hit 60.0% (60%).
- Coil Fold Cadence (1/5 Tack, 535g Dough): Space 4 wet-hand folds 30 min apart to align the 330g flour network (low stretch).
- Bulk Cutoff & 450°F Bake (1 Small Boule): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How much water do I need for 300g of flour at 60% hydration?
Multiplying 300g by 60% gives 180g apparent water, which drifts to 63.6% (+3.6%) with 60g starter. Weighing 168g main water (-12g cut) locks True Total Hydration at 60.0% (target 60%).
How much water should I hold back for bassinage in a 300g flour / 60% dough?
Out of 168g corrected main water for 300g flour at 60%, mix 151g (90%) during the 45-minute autolyse and trickle in 17g (10%) with 60g starter and 6.6g salt.
How much water do I deduct for 60g starter in a 300g / 60% recipe?
Deduct 12g of water from the 180g apparent weight (pouring 168g main water instead) to offset the +3.6% surge (63.6%) from 60g starter (30gW/30gF).