Country 74% Sourdough Formula for 300g Flour: 214g Water & 60g Levain (1 Small Boule)
True 73.94% vs 76.4% apparent breakdown for 300g flour (581g 1 small boule, -8g water cut).
To bake 300g flour at 74% without suffering a 76.4% (+2.4%) soupier dough from 222g water and 60g starter, subtract 8g water. Combining 214g main water, 30g+30g levain, and 6.6g salt (581g total) locks True Total Hydration at 73.94% (target 74%).
- Strict True Hydration Water
- 214gLocks True Total Hydration at 73.94% (target 74%, -8g)
- Unadjusted Apparent Water
- 222gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
300g Flour at 74% Hydration: 2D Scale & Starter Sensitivity Matrix
Pre-computed gram weights around 300g main flour where 214g water locks True Total Hydration at 73.94% (target 74%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 72% (15% Seed) Compact Mix (-50g) | 250g + 19g = 269g (74%/300g ref) | 38g (19gF/19gW @ 100%) | 175g W (vs 180g app @ R1) | 5.4g salt (463g dough) | 74.0% drift → 72.12% (72% goal) |
| 300g @ 72% (18% Seed) Conservative Pour | 300g + 30g = 330g (74%/300g ref) | 54g (30gF/24gW @ 80%) | 214g W (vs 216g app @ R2) | 6.6g salt (568g dough) | 72.7% drift → 72.12% (72% goal) |
| 300g @ 74% (20% Seed) [Locked Benchmark] | 300g + 30g = 330g (74%/300g ref) | 60g (30gF/30gW @ 100%) | 214g W (vs 222g app @ R3) | 6.6g salt (574g dough) | 76.4% drift → 73.94% (74% goal) |
| 300g @ 76% (22% Seed) Open-Crumb Push | 300g + 33g = 333g (74%/300g ref) | 66g (33gF/33gW @ 100%) | 220g W (vs 228g app @ R4) | 6.7g salt (586g dough) | 78.4% drift → 75.98% (76% goal) |
| 350g @ 76% (25% Seed) Expanded Loaf (+50g) | 350g + 39g = 389g (74%/300g ref) | 88g (39gF/49gW @ 125%) | 247g W (vs 266g app @ R5) | 7.8g salt (685g dough) | 81.0% drift → 76.09% (76% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Open Crumb & Gluten Physics at 74% Hydration (300g Flour + 214g Water)
Fermentation enzymatics inside 60g starter cleave proteins across 30g flour while releasing 30g unbound water into your 300g dough. Avoiding the 76.4% (+2.4%) slump of an unadjusted 222g pour requires 214g water (193g + 21g) and 6.6g salt, which locks True Total Hydration at 73.94% (target 74%).
Glutenin macropolymer alignment for 300g flour at 74% hydration improves when 193g water (90% of 214g) swells endosperm proteins for 45 minutes prior to adding 60g acidic levain, 6.6g salt, and 21g reserved water—preventing the 76.4% slump of 222g water.
Step-by-Step Mixing & Folding Protocol for a 581g Batch (300g @ 74%)
- Stage-1 Hydration (193g of 214g Water): Whisk 193g water into 300g base flour and cover for 45 min while 60g starter peaks.
- Stage-2 Double Hydration (+21g Splash & 6.6g Salt): Slap-and-fold 60g culture (30gF/30gW), 6.6g salt, and 21g water to lock 73.94% (74%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 581g (330g total flour) matrix.
- Banneton Retard & Steam Bake (1 Small Boule): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Technical Q&A: Country 74% Sourdough Formula for 300g Flour: 21
Should I use slap-and-fold or coil folds for 300g flour at 74% (214g water)?
With 214g water (193g + 21g) and 60g starter on 300g flour (581g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 330g flour network.
How much water do I deduct for 60g starter in a 300g / 74% recipe?
Deduct 8g of water from the 222g apparent weight (pouring 214g main water instead) to offset the +2.4% surge (76.4%) from 60g starter (30gW/30gF).
How much water should I hold back for bassinage in a 300g flour / 74% dough?
Out of 214g corrected main water for 300g flour at 74%, mix 193g (90%) during the 45-minute autolyse and trickle in 21g (10%) with 60g starter and 6.6g salt.