Country 74% Sourdough Formula for 400g Flour: 286g Water & 80g Levain (1 Small Boule)
True 74.09% vs 76.4% apparent breakdown for 400g flour (775g 1 small boule, -10g water cut).
Mixing 400g unbleached flour, 296g water, and 80g liquid starter pushes real hydration to 76.4% (+2.4% overshoot) across 440g total grain. Measuring 286g corrected water (257g autolyse + 29g bassinage), 80g levain, and 8.8g salt removes 10g excess water and locks True Total Hydration at 74.09% (target 74%).
- Strict True Hydration Water
- 286gLocks True Total Hydration at 74.09% (target 74%, -10g)
- Unadjusted Apparent Water
- 296gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Gravimetric Scaling Table for 400g Base Flour at 74% Hydration
Comparing 286g corrected water (-10g cut) against 296g apparent water (76.4% drift) on 400g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 72% (15% Seed) Smaller Loaf (-50g) | 350g + 27g = 377g (74%/400g ref) | 53g (27gF/26gW @ 100%) | 245g W (vs 252g app @ R1) | 7.5g salt (648g dough) | 73.7% drift → 71.88% (72% goal) |
| 400g @ 72% (18% Seed) Lower Moisture (-2%) | 400g + 40g = 440g (74%/400g ref) | 72g (40gF/32gW @ 80%) | 285g W (vs 288g app @ R2) | 8.8g salt (757g dough) | 72.7% drift → 72.05% (72% goal) |
| 400g @ 74% (20% Seed) [Calibrated Target] | 400g + 40g = 440g (74%/400g ref) | 80g (40gF/40gW @ 100%) | 286g W (vs 296g app @ R3) | 8.8g salt (766g dough) | 76.4% drift → 74.09% (74% goal) |
| 400g @ 76% (22% Seed) Higher Moisture (+2%) | 400g + 44g = 444g (74%/400g ref) | 88g (44gF/44gW @ 100%) | 293g W (vs 304g app @ R4) | 8.9g salt (781g dough) | 78.4% drift → 75.9% (76% goal) |
| 450g @ 76% (25% Seed) Larger Batch (+50g) | 450g + 50g = 500g (74%/400g ref) | 113g (50gF/63gW @ 125%) | 317g W (vs 342g app @ R5) | 10.0g salt (880g dough) | 81.0% drift → 76.0% (76% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 286g baseline.
Open Crumb & Gluten Physics at 74% Hydration (400g Flour + 286g Water)
Unadjusted baker's percentages treat 80g starter as a weightless additive on 400g flour, causing 296g water to pool at 76.4% (+2.4% excess over 74%). Accounting for 40g starter flour and 40g starter water via 286g main water (-10g) locks True Total Hydration at 74.09% (target 74%).
Farinograph torque on 400g flour at 74% (286g main water + 40g starter water = 326g over 440g flour) peaks when 257g water hydrates starch granules before 8.8g salt and 29g bassinage water arrive, balancing high stretch with supple recoil.
Execution Schedule: 400g Flour, 286g Water & 80g Starter (74.09%)
- Pre-Ferment & 257g Autolyse (400g Flour): Verify 80g levain is domed, then soak 400g flour in 257g water for 40–50 min.
- Rubaud Emulsification (286g Total Main Water): Rubaud-mix 80g starter (40gF/40gW), 8.8g salt, and 29g reserved water into the 775g mass (74%).
- Alveolar Structuring (74.09% True Moisture): Execute 4 coil folds spaced 30 min apart to manage high stretch on 440g flour.
- Retardation & Scoring (1 Small Boule / 775g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Common Scaling & Troubleshooting Questions (286g)
What happens if I use a 50% stiff levain (80g) with 400g flour at 74%?
A 80g stiff levain (50% hydration) contains 53g flour and 27g water, requiring 308g main water instead of 286g on 400g flour to hold 74%.
How does 257g autolyse water improve a 400g loaf at 74%?
Soaking 400g flour in 257g water for 45 minutes before adding 80g acidic starter, 8.8g salt, and 29g water (286g total) builds supple elasticity across the 775g dough.
What is the true flour weight in a 400g flour + 80g starter dough at 74%?
Combining 400g main flour with 80g of 100% starter (40g flour + 40g water) yields 440g total system flour, paired with 326g total water (286g main + 40g starter) for 74.09% (74%).