350g Flour at 65% Low-Hydration Sourdough: 215g Water, 70g Starter & 7.7g Salt (1 Small Boule)
Stiff 65% formula for 350g flour (643g dough, 1 small boule), deducting 13g starter water from 228g.
A 643g sourdough batch using 350g flour and 70g starter holds 385g total flour (350g + 35g). While 228g apparent water creates 68.3% wetness (+3.3% drift), cutting 13g to 215g main water with 7.7g salt locks True Total Hydration at 64.94% (target 65%).
- Strict True Hydration Water
- 215gLocks True Total Hydration at 64.94% (target 65%, -13g)
- Unadjusted Apparent Water
- 228gPushes True Hydration to 68.3% (+3.3% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Gravimetric Scaling Table for 350g Base Flour at 65% Hydration
Neighborhood sensitivity across 350g ± 50g flour and 65% ± 2% hydration (70g starter, 7.7g salt, 643g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (65% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 63% (15% Seed) Smaller Loaf (-50g) | 300g + 23g = 323g (65%/350g ref) | 45g (23gF/22gW @ 100%) | 181g W (vs 189g app @ R1) | 6.5g salt (526g dough) | 65.3% drift → 62.85% (63% goal) |
| 350g @ 63% (18% Seed) Lower Moisture (-2%) | 350g + 35g = 385g (65%/350g ref) | 63g (35gF/28gW @ 80%) | 215g W (vs 221g app @ R2) | 7.7g salt (628g dough) | 64.7% drift → 63.12% (63% goal) |
| 350g @ 65% (20% Seed) [Calibrated Target] | 350g + 35g = 385g (65%/350g ref) | 70g (35gF/35gW @ 100%) | 215g W (vs 228g app @ R3) | 7.7g salt (635g dough) | 68.3% drift → 64.94% (65% goal) |
| 350g @ 67% (22% Seed) Higher Moisture (+2%) | 350g + 39g = 389g (65%/350g ref) | 77g (39gF/38gW @ 100%) | 223g W (vs 235g app @ R4) | 7.8g salt (650g dough) | 70.2% drift → 67.1% (67% goal) |
| 400g @ 67% (25% Seed) Larger Batch (+50g) | 400g + 44g = 444g (65%/350g ref) | 100g (44gF/56gW @ 125%) | 241g W (vs 268g app @ R5) | 8.9g salt (741g dough) | 73.0% drift → 66.89% (67% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Why 65% Low-Hydration Sourdough (350g Flour / 215g Water) Holds Spring
Hydrating 350g flour with 228g water plus 70g starter forces 385g total flour to absorb 263g water (68.3%). Staging 194g autolyse water and 21g bassinage water (215g total, -13g deduction) with 7.7g salt in your 643g dough locks True Total Hydration at 64.94% (target 65%).
Because 35g starter flour inside 70g levain carries lactic proteolysis into 350g fresh flour, unadjusted 228g water (68.3%) causes slack tearing. Deducting 13g to 215g water (64.94%, 1/5 stickiness) keeps the 643g loaf inside the beginner friendly window.
Bench & Dutch Oven Protocol for 1 Small Boule (350g Flour @ 65% Hydration)
- Dry-Pocket Elimination (350g F + 194g W): Combine 350g flour with 194g water (withholding 21g from 215g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-13g Cut from 228g): Work 70g active starter, 7.7g salt, and 21g bassinage water into the 643g dough (64.94%).
- Strength Building (1/5 Stars at 65%): Apply 4 gentle folds every 30 min so 385g total flour develops high tenacity backbone.
- Shaping & Crust Caramelization (643g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
What baking temperature works best for a 643g loaf (350g flour @ 65%)?
Bake your 643g (1 Small Boule) dough made from 350g flour, 215g water (64.94%), 70g starter, and 7.7g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
Should I use slap-and-fold or coil folds for 350g flour at 65% (215g water)?
With 215g water (194g + 21g) and 70g starter on 350g flour (643g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 385g flour network.
How many loaves does 350g flour at 65% hydration (643g) make?
A 350g flour formula with 215g water, 70g starter, and 7.7g salt produces 643g total dough—ideal as 1 Small Boule at 64.94% (65%).