350g Flour at 62% Low-Hydration Sourdough: 204g Water, 70g Starter & 7.7g Salt (1 Small Boule)
Stiff 62% formula for 350g flour (632g dough, 1 small boule), deducting 13g starter water from 217g.
For 350g main flour at 62% hydration with 70g active 100% starter, pouring 217g water inflates moisture to 65.5% (+3.5% surge) via 35g starter flour and 35g starter water. Deducting 13g down to 204g main water with 7.7g salt (632g batch) locks True Total Hydration at 62.08% (target 62%) over 385g system flour.
- Strict True Hydration Water
- 204gLocks True Total Hydration at 62.08% (target 62%, -13g)
- Unadjusted Apparent Water
- 217gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 350g / 62%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 632g (1 Small Boule) batch using 350g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 60% (15% Seed) Reduced Flour (-50g) | 300g + 23g = 323g (62%/350g ref) | 45g (23gF/22gW @ 100%) | 172g W (vs 180g app @ R1) | 6.5g salt (517g dough) | 62.5% drift → 60.06% (60% goal) |
| 350g @ 60% (18% Seed) Stiffer Step (-2%) | 350g + 35g = 385g (62%/350g ref) | 63g (35gF/28gW @ 80%) | 203g W (vs 210g app @ R2) | 7.7g salt (616g dough) | 61.8% drift → 60.0% (60% goal) |
| 350g @ 62% (20% Seed) [Primary Formula] | 350g + 35g = 385g (62%/350g ref) | 70g (35gF/35gW @ 100%) | 204g W (vs 217g app @ R3) | 7.7g salt (624g dough) | 65.5% drift → 62.08% (62% goal) |
| 350g @ 64% (22% Seed) Wetter Step (+2%) | 350g + 39g = 389g (62%/350g ref) | 77g (39gF/38gW @ 100%) | 211g W (vs 224g app @ R4) | 7.8g salt (638g dough) | 67.4% drift → 64.01% (64% goal) |
| 400g @ 64% (25% Seed) Up-Scaled (+50g) | 400g + 44g = 444g (62%/350g ref) | 100g (44gF/56gW @ 125%) | 228g W (vs 256g app @ R5) | 8.9g salt (728g dough) | 70.3% drift → 63.96% (64% goal) |
Live Parameter Solver for 350g Flour at 62% Low-Hydration Sourdough:
Dial in custom baker's percentages and export your adjusted 204g formula for bake day.
Why 62% Low-Hydration Sourdough (350g Flour / 204g Water) Holds Spring
Unadjusted baker's percentages treat 70g starter as a weightless additive on 350g flour, causing 217g water to pool at 65.5% (+3.5% excess over 62%). Accounting for 35g starter flour and 35g starter water via 204g main water (-13g) locks True Total Hydration at 62.08% (target 62%).
Balancing low extensibility against high tenacity elasticity in a 632g (350g flour) batch at 62% requires strict 204g water control (-13g vs 217g), 70g peaked starter (35gF/35gW), and 7.7g salt staged with 20g water.
Double-Hydration (184g + 20g) Mixing Steps on 350g Flour
- Autolyse Soak (184g W + 350g F): Hydrate 350g flour with 184g water (90% of 204g) for 45 min before adding 70g starter.
- Levain & Bassinage (70g starter + 7.7g salt + 20g W): Dimple 70g ripe levain (35gF/35gW) and 7.7g salt with 20g water to hit 62.08% (62%).
- Coil Fold Cadence (1/5 Tack, 632g Dough): Space 4 wet-hand folds 30 min apart to align the 385g 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.
Cereal Chemistry & Bench Execution FAQs
Should I use slap-and-fold or coil folds for 350g flour at 62% (204g water)?
With 204g water (184g + 20g) and 70g starter on 350g flour (632g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 385g flour network.
How much water should I hold back for bassinage in a 350g flour / 62% dough?
Out of 204g corrected main water for 350g flour at 62%, mix 184g (90%) during the 45-minute autolyse and trickle in 20g (10%) with 70g starter and 7.7g salt.
What baking temperature works best for a 632g loaf (350g flour @ 62%)?
Bake your 632g (1 Small Boule) dough made from 350g flour, 204g water (62.08%), 70g starter, and 7.7g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.