300g Flour at 62% Low-Hydration Sourdough: 175g Water, 60g Starter & 6.6g Salt (1 Small Boule)
Stiff 62% formula for 300g flour (542g dough, 1 small boule), deducting 11g starter water from 186g.
A 542g sourdough batch using 300g flour and 60g starter holds 330g total flour (300g + 30g). While 186g apparent water creates 65.5% wetness (+3.5% drift), cutting 11g to 175g main water with 6.6g salt locks True Total Hydration at 62.12% (target 62%).
- Strict True Hydration Water
- 175gLocks True Total Hydration at 62.12% (target 62%, -11g)
- Unadjusted Apparent Water
- 186gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Starter Inoculation & Water Deduction Table Around 300g Flour @ 62%
System flour (330g) and total water (205g) mass-balance rows around 300g flour at 62% (62.12%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 60% (15% Seed) Compact Mix (-50g) | 250g + 19g = 269g (62%/300g ref) | 38g (19gF/19gW @ 100%) | 142g W (vs 150g app @ R1) | 5.4g salt (430g dough) | 62.8% drift → 59.85% (60% goal) |
| 300g @ 60% (18% Seed) Conservative Pour | 300g + 30g = 330g (62%/300g ref) | 54g (30gF/24gW @ 80%) | 174g W (vs 180g app @ R2) | 6.6g salt (528g dough) | 61.8% drift → 60.0% (60% goal) |
| 300g @ 62% (20% Seed) [Locked Benchmark] | 300g + 30g = 330g (62%/300g ref) | 60g (30gF/30gW @ 100%) | 175g W (vs 186g app @ R3) | 6.6g salt (535g dough) | 65.5% drift → 62.12% (62% goal) |
| 300g @ 64% (22% Seed) Open-Crumb Push | 300g + 33g = 333g (62%/300g ref) | 66g (33gF/33gW @ 100%) | 180g W (vs 192g app @ R4) | 6.7g salt (546g dough) | 67.6% drift → 63.96% (64% goal) |
| 350g @ 64% (25% Seed) Expanded Loaf (+50g) | 350g + 39g = 389g (62%/300g ref) | 88g (39gF/49gW @ 125%) | 200g W (vs 224g app @ R5) | 7.8g salt (638g dough) | 70.2% 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 175g baseline.
Why 62% Low-Hydration Sourdough (300g Flour / 175g Water) Holds Spring
Mass-balance stoichiometry for 300g flour and 60g 1:1:1 levain tracks 30g pre-fermented starch and 30g free liquid across a 542g batch. Leaving water at 186g inflates moisture to 65.5% (+3.5%), whereas 175g water (-11g) with 6.6g salt locks True Total Hydration at 62.12% (target 62%).
In this 542g (1 Small Boule) build at 62.12% (target 62%), free-water mobility (1/5 tack, Beginner Friendly) depends on staging 175g water into 158g initial soak and 17g post-levain splash alongside 60g starter and 6.6g sea salt.
Rheological Handling Guide (1/5 Tack) for 300g Flour at 62%
- Dry-Pocket Elimination (300g F + 158g W): Combine 300g flour with 158g water (withholding 17g from 175g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-11g Cut from 186g): Work 60g active starter, 6.6g salt, and 17g bassinage water into the 542g dough (62.12%).
- Strength Building (1/5 Stars at 62%): Apply 4 gentle folds every 30 min so 330g total flour develops high tenacity backbone.
- Shaping & Crust Caramelization (542g 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 (175g)
How much water should I hold back for bassinage in a 300g flour / 62% dough?
Out of 175g corrected main water for 300g flour at 62%, mix 158g (90%) during the 45-minute autolyse and trickle in 17g (10%) with 60g starter and 6.6g salt.
Should I use slap-and-fold or coil folds for 300g flour at 62% (175g water)?
With 175g water (158g + 17g) and 60g starter on 300g flour (542g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 330g flour network.
What is the total dough weight for 300g flour at 62% hydration?
Summing 300g main flour, 175g corrected water, 60g starter (30gF/30gW), and 6.6g salt yields 542g of dough (1 Small Boule at 62.12%).