Country 72% Sourdough Formula for 400g Flour: 277g Water & 80g Levain (1 Small Boule)
True 72.05% vs 74.5% apparent breakdown for 400g flour (766g 1 small boule, -11g water cut).
Across 440g combined flour (400g base + 40g from 80g starter), an unadjusted 288g water weight produces 328g total liquid or 74.5% (+2.5% surge). Restricting main water to 277g (-11g) with 8.8g salt (766g dough) locks True Total Hydration at 72.05% (target 72%).
- Strict True Hydration Water
- 277gLocks True Total Hydration at 72.05% (target 72%, -11g)
- Unadjusted Apparent Water
- 288gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 400g / 72%
Exact autolyse (249g) and bassinage (28g) water calibration around 400g flour at 72% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 70% (15% Seed) Reduced Flour (-50g) | 350g + 27g = 377g (72%/400g ref) | 53g (27gF/26gW @ 100%) | 238g W (vs 245g app @ R1) | 7.5g salt (641g dough) | 71.9% drift → 70.03% (70% goal) |
| 400g @ 70% (18% Seed) Stiffer Step (-2%) | 400g + 40g = 440g (72%/400g ref) | 72g (40gF/32gW @ 80%) | 276g W (vs 280g app @ R2) | 8.8g salt (748g dough) | 70.9% drift → 70.0% (70% goal) |
| 400g @ 72% (20% Seed) [Primary Formula] | 400g + 40g = 440g (72%/400g ref) | 80g (40gF/40gW @ 100%) | 277g W (vs 288g app @ R3) | 8.8g salt (757g dough) | 74.5% drift → 72.05% (72% goal) |
| 400g @ 74% (22% Seed) Wetter Step (+2%) | 400g + 44g = 444g (72%/400g ref) | 88g (44gF/44gW @ 100%) | 285g W (vs 296g app @ R4) | 8.9g salt (773g dough) | 76.6% drift → 74.1% (74% goal) |
| 450g @ 74% (25% Seed) Up-Scaled (+50g) | 450g + 50g = 500g (72%/400g ref) | 113g (50gF/63gW @ 125%) | 307g W (vs 333g app @ R5) | 10.0g salt (870g dough) | 79.2% drift → 74.0% (74% goal) |
Dynamic Stoichiometric Workbench (277g)
Test custom loaf weights or alternative fermentation schedules directly against the 288g benchmark above.
Open Crumb & Gluten Physics at 72% Hydration (400g Flour + 277g Water)
Gravimetric auditing of 400g flour plus 80g starter shows 440g total dry base and 317g target water for 72% hydration. Because the levain already supplies 40g water, cutting 288g by 11g down to 277g (with 8.8g salt in a 766g batch) locks True Total Hydration at 72.05% (target 72%).
When 400g flour is mixed to 72% (72.05%) using 277g water, 80g levain, and 8.8g salt (766g total), reserving 28g water from the 249g autolyse keeps dough stickiness at 3/5 instead of drifting to 74.5%.
Rheological Handling Guide (3/5 Tack) for 400g Flour at 72%
- Endosperm Saturation (400g Flour / 249g Water): Rub 249g water into 400g flour (saving 28g of 277g) and rest 40 min.
- Ionic Salt & Culture Mix (80g Levain + 8.8g Sea Salt): Pinch 80g peaked starter and 8.8g salt dissolved in 28g water into the 766g batch (-11g vs 288g).
- Rheological Laminations (72% / 72.05%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 440g system flour.
- Cold Proof & Dutch Oven Spring (766g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 277g)
Why does 288g water make my 400g flour dough feel like 74.5%?
Your 80g of 100% starter adds 40g water and 40g flour, turning 288g water into 328g water over 440g flour (74.5%). Dropping 11g to 277g locks True Total Hydration at 72.05% (target 72%).
What happens if I use a 50% stiff levain (80g) with 400g flour at 72%?
A 80g stiff levain (50% hydration) contains 53g flour and 27g water, requiring 299g main water instead of 277g on 400g flour to hold 72%.
Is 72% hydration too wet for 400g of bread flour?
At 72% (277g water on 400g flour, 766g dough), the 72.05% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (3/5 tack).