400g Flour at 62% Low-Hydration Sourdough: 233g Water, 80g Starter & 8.8g Salt (1 Small Boule)
Stiff 62% formula for 400g flour (722g dough, 1 small boule), deducting 15g starter water from 248g.
Because 80g of 100% levain supplies 40g water and 40g flour to 400g main flour (440g system flour), adding 248g water spikes dough hydration to 65.5% (+3.5%). Using 233g water (210g + 23g) and 8.8g salt (722g yield) locks True Total Hydration at 62.05% (target 62%).
- Strict True Hydration Water
- 233gLocks True Total Hydration at 62.05% (target 62%, -15g)
- Unadjusted Apparent Water
- 248gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Batch Mass & Bassinage Sensitivity Grid (400g Flour / 233g Water)
Exact autolyse (210g) and bassinage (23g) water calibration around 400g flour at 62% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 60% (15% Seed) Smaller Loaf (-50g) | 350g + 27g = 377g (62%/400g ref) | 53g (27gF/26gW @ 100%) | 200g W (vs 210g app @ R1) | 7.5g salt (603g dough) | 62.6% drift → 59.95% (60% goal) |
| 400g @ 60% (18% Seed) Lower Moisture (-2%) | 400g + 40g = 440g (62%/400g ref) | 72g (40gF/32gW @ 80%) | 232g W (vs 240g app @ R2) | 8.8g salt (704g dough) | 61.8% drift → 60.0% (60% goal) |
| 400g @ 62% (20% Seed) [Calibrated Target] | 400g + 40g = 440g (62%/400g ref) | 80g (40gF/40gW @ 100%) | 233g W (vs 248g app @ R3) | 8.8g salt (713g dough) | 65.5% drift → 62.05% (62% goal) |
| 400g @ 64% (22% Seed) Higher Moisture (+2%) | 400g + 44g = 444g (62%/400g ref) | 88g (44gF/44gW @ 100%) | 240g W (vs 256g app @ R4) | 8.9g salt (728g dough) | 67.6% drift → 63.96% (64% goal) |
| 450g @ 64% (25% Seed) Larger Batch (+50g) | 450g + 50g = 500g (62%/400g ref) | 113g (50gF/63gW @ 125%) | 257g W (vs 288g app @ R5) | 10.0g salt (820g dough) | 70.2% drift → 64.0% (64% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Why 62% Low-Hydration Sourdough (400g Flour / 233g Water) Holds Spring
True cereal hydration divides all aqueous inputs by the 440g flour denominator (400g main + 40g starter flour). Pouring 248g water yields 288g liquid (65.5%), while 233g main water plus 40g levain water equals 273g liquid—which locks True Total Hydration at 62.05% (target 62%).
Because 40g starter flour inside 80g levain carries lactic proteolysis into 400g fresh flour, unadjusted 248g water (65.5%) causes slack tearing. Deducting 15g to 233g water (62.05%, 1/5 stickiness) keeps the 722g loaf inside the beginner friendly window.
Step-by-Step Mixing & Folding Protocol for a 722g Batch (400g @ 62%)
- Initial Water Binding (210g W on 400g F): Hydrate 400g flour using 210g water (leaving 23g for stage 2 of 233g) for 45 min.
- Levain & Salinity Lock (80g Starter + 8.8g Salt): Fold in 80g 100% starter and 8.8g salt with 23g water, avoiding 248g (65.5%) drift.
- Fold Cadence for 62% (1/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 722g (440g flour) network.
- Final Proof & Oven Spring (1 Small Boule): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Technical Q&A: 400g Flour at 62% Low-Hydration Sourdough: 233g
How much starter and salt go into 400g flour at 62% hydration?
At 20% inoculation and 2% total-flour salt, combine 400g flour with 80g active starter (40gF + 40gW), 233g water, and 8.8g salt (2% of 440g total flour) for a 722g batch.
Why does unadjusted 248g water cause a +3.5% surge on 400g flour at 62%?
Because 62% is below 100% starter hydration, 80g starter (40gW / 40gF) raises 248g water to 288g over 440g flour (65.5%). Cutting 15g to 233g locks 62.05%.
Should I use slap-and-fold or coil folds for 400g flour at 62% (233g water)?
With 233g water (210g + 23g) and 80g starter on 400g flour (722g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 440g flour network.