Country 74% Sourdough Formula for 350g Flour: 250g Water & 70g Levain (1 Small Boule)
True 74.03% vs 76.4% apparent breakdown for 350g flour (678g 1 small boule, -9g water cut).
When 70g ripe starter joins 350g flour, its 35g water and 35g flour turn an unadjusted 259g water addition into 76.4% hydration (+2.4% error). Trimming 9g so main water reads 250g alongside 7.7g salt (678g total mass) locks True Total Hydration at 74.03% (target 74%).
- Strict True Hydration Water
- 250gLocks True Total Hydration at 74.03% (target 74%, -9g)
- Unadjusted Apparent Water
- 259gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (74.03%) vs Apparent (76.4%) Matrix for 350g Flour
Neighborhood sensitivity across 350g ± 50g flour and 74% ± 2% hydration (70g starter, 7.7g salt, 678g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 72% (15% Seed) Reduced Flour (-50g) | 300g + 23g = 323g (74%/350g ref) | 45g (23gF/22gW @ 100%) | 211g W (vs 216g app @ R1) | 6.5g salt (556g dough) | 73.7% drift → 72.14% (72% goal) |
| 350g @ 72% (18% Seed) Stiffer Step (-2%) | 350g + 35g = 385g (74%/350g ref) | 63g (35gF/28gW @ 80%) | 249g W (vs 252g app @ R2) | 7.7g salt (662g dough) | 72.7% drift → 71.95% (72% goal) |
| 350g @ 74% (20% Seed) [Primary Formula] | 350g + 35g = 385g (74%/350g ref) | 70g (35gF/35gW @ 100%) | 250g W (vs 259g app @ R3) | 7.7g salt (670g dough) | 76.4% drift → 74.03% (74% goal) |
| 350g @ 76% (22% Seed) Wetter Step (+2%) | 350g + 39g = 389g (74%/350g ref) | 77g (39gF/38gW @ 100%) | 258g W (vs 266g app @ R4) | 7.8g salt (685g dough) | 78.1% drift → 76.09% (76% goal) |
| 400g @ 76% (25% Seed) Up-Scaled (+50g) | 400g + 44g = 444g (74%/350g ref) | 100g (44gF/56gW @ 125%) | 281g W (vs 304g app @ R5) | 8.9g salt (781g dough) | 81.1% drift → 75.9% (76% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 250g baseline.
Open Crumb & Gluten Physics at 74% Hydration (350g Flour + 250g Water)
Mass-balance stoichiometry for 350g flour and 70g 1:1:1 levain tracks 35g pre-fermented starch and 35g free liquid across a 678g batch. Leaving water at 259g inflates moisture to 76.4% (+2.4%), whereas 250g water (-9g) with 7.7g salt locks True Total Hydration at 74.03% (target 74%).
When 350g flour is mixed to 74% (74.03%) using 250g water, 70g levain, and 7.7g salt (678g total), reserving 25g water from the 225g autolyse keeps dough stickiness at 3/5 instead of drifting to 76.4%.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 350g Flour at 74%
- Enzymatic Rest (350g Flour + 225g Water): Blend 225g water into 350g flour (holding back 25g of 250g) for 45 min.
- True-74% Calibration (-9g Deduction): Incorporate 70g starter, 7.7g sea salt, and 25g water to yield 678g dough at 74.03% (vs 76.4%).
- Tension Alignment (385g 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.
Common Scaling & Troubleshooting Questions (250g)
How much starter and salt go into 350g flour at 74% hydration?
At 20% inoculation and 2% total-flour salt, combine 350g flour with 70g active starter (35gF + 35gW), 250g water, and 7.7g salt (2% of 385g total flour) for a 678g batch.
What is the total dough weight for 350g flour at 74% hydration?
Summing 350g main flour, 250g corrected water, 70g starter (35gF/35gW), and 7.7g salt yields 678g of dough (1 Small Boule at 74.03%).
How much water do I need for 350g of flour at 74% hydration?
Multiplying 350g by 74% gives 259g apparent water, which drifts to 76.4% (+2.4%) with 70g starter. Weighing 250g main water (-9g cut) locks True Total Hydration at 74.03% (target 74%).