Country 72% Sourdough Formula for 300g Flour: 208g Water & 60g Levain (1 Small Boule)
True 72.12% vs 74.5% apparent breakdown for 300g flour (575g 1 small boule, -8g water cut).
When 60g ripe starter joins 300g flour, its 30g water and 30g flour turn an unadjusted 216g water addition into 74.5% hydration (+2.5% error). Trimming 8g so main water reads 208g alongside 6.6g salt (575g total mass) locks True Total Hydration at 72.12% (target 72%).
- Strict True Hydration Water
- 208gLocks True Total Hydration at 72.12% (target 72%, -8g)
- Unadjusted Apparent Water
- 216gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (300g Flour / 208g Water)
System flour (330g) and total water (238g) mass-balance rows around 300g flour at 72% (72.12%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 70% (15% Seed) Lean Seed (-50g) | 250g + 19g = 269g (72%/300g ref) | 38g (19gF/19gW @ 100%) | 169g W (vs 175g app @ R1) | 5.4g salt (457g dough) | 72.1% drift → 69.89% (70% goal) |
| 300g @ 70% (18% Seed) Low Inoc (-2% Hyd) | 300g + 30g = 330g (72%/300g ref) | 54g (30gF/24gW @ 80%) | 207g W (vs 210g app @ R2) | 6.6g salt (561g dough) | 70.9% drift → 70.0% (70% goal) |
| 300g @ 72% (20% Seed) [Target Baseline] | 300g + 30g = 330g (72%/300g ref) | 60g (30gF/30gW @ 100%) | 208g W (vs 216g app @ R3) | 6.6g salt (568g dough) | 74.5% drift → 72.12% (72% goal) |
| 300g @ 74% (22% Seed) High Inoc (+2% Hyd) | 300g + 33g = 333g (72%/300g ref) | 66g (33gF/33gW @ 100%) | 213g W (vs 222g app @ R4) | 6.7g salt (579g dough) | 76.6% drift → 73.87% (74% goal) |
| 350g @ 74% (25% Seed) Scaled Batch (+50g) | 350g + 39g = 389g (72%/300g ref) | 88g (39gF/49gW @ 125%) | 239g W (vs 259g app @ R5) | 7.8g salt (677g dough) | 79.2% drift → 74.04% (74% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this 300g Flour at 72% Hydration Sourdoug specification up or down on your digital scale with zero hydration drift.
Open Crumb & Gluten Physics at 72% Hydration (300g Flour + 208g Water)
Flour-water coupling on 300g base grain changes once 60g liquid levain (30g F / 30g W) enters the mixer: 216g main water creates 246g total water (74.5%, +2.5% overshoot). Scaling back 8g to 208g water over 330g total flour locks True Total Hydration at 72.12% (target 72%).
Rated 3/5 for surface tack (Moderate), a 300g batch mixed with 208g corrected water and 6.6g salt (2.0% of 330g total flour) shows high alveolar stretch. Trickling 21g bassinage water after a 187g rest stabilizes the 72.12% (72%) gluten film.
Execution Schedule: 300g Flour, 208g Water & 60g Starter (72.12%)
- Enzymatic Rest (300g Flour + 187g Water): Blend 187g water into 300g flour (holding back 21g of 208g) for 45 min.
- True-72% Calibration (-8g Deduction): Incorporate 60g starter, 6.6g sea salt, and 21g water to yield 575g dough at 72.12% (vs 74.5%).
- Tension Alignment (330g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 3/5 stickiness and supple elasticity.
- Overnight Retard & Cast-Iron Bake (1 Small Boule): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Diagnostic Answers: 300g Flour at 72% Hydration Sourdough Recipe
Why is salt 6.6g instead of 6g for 300g flour at 72%?
True 2.0% salinity counts the 30g flour inside your 60g starter (300g + 30g = 330g total flour × 2% = 6.6g salt), stabilizing the 575g loaf at 72.12% (72%).
What is the total dough weight for 300g flour at 72% hydration?
Summing 300g main flour, 208g corrected water, 60g starter (30gF/30gW), and 6.6g salt yields 575g of dough (1 Small Boule at 72.12%).
Should I use slap-and-fold or coil folds for 300g flour at 72% (208g water)?
With 208g water (187g + 21g) and 60g starter on 300g flour (575g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 330g flour network.