Country 75% Sourdough Formula for 400g Flour: 290g Water & 80g Levain (1 Small Boule)
True 75.0% vs 77.3% apparent breakdown for 400g flour (779g 1 small boule, -10g water cut).
When 80g ripe starter joins 400g flour, its 40g water and 40g flour turn an unadjusted 300g water addition into 77.3% hydration (+2.3% error). Trimming 10g so main water reads 290g alongside 8.8g salt (779g total mass) locks True Total Hydration at 75.0% (target 75%).
- Strict True Hydration Water
- 290gLocks True Total Hydration at 75.0% (target 75%, -10g)
- Unadjusted Apparent Water
- 300gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (400g Flour / 290g Water)
Exact autolyse (261g) and bassinage (29g) water calibration around 400g flour at 75% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 73% (15% Seed) Mini Scale (-50g) | 350g + 27g = 377g (75%/400g ref) | 53g (27gF/26gW @ 100%) | 249g W (vs 256g app @ R1) | 7.5g salt (652g dough) | 74.8% drift → 72.94% (73% goal) |
| 400g @ 73% (18% Seed) Tighter Crumb (-2%) | 400g + 40g = 440g (75%/400g ref) | 72g (40gF/32gW @ 80%) | 289g W (vs 292g app @ R2) | 8.8g salt (761g dough) | 73.6% drift → 72.95% (73% goal) |
| 400g @ 75% (20% Seed) [Exact Spec] | 400g + 40g = 440g (75%/400g ref) | 80g (40gF/40gW @ 100%) | 290g W (vs 300g app @ R3) | 8.8g salt (770g dough) | 77.3% drift → 75.0% (75% goal) |
| 400g @ 77% (22% Seed) Airier Crumb (+2%) | 400g + 44g = 444g (75%/400g ref) | 88g (44gF/44gW @ 100%) | 298g W (vs 308g app @ R4) | 8.9g salt (786g dough) | 79.3% drift → 77.03% (77% goal) |
| 450g @ 77% (25% Seed) Boosted Scale (+50g) | 450g + 50g = 500g (75%/400g ref) | 113g (50gF/63gW @ 125%) | 322g W (vs 347g app @ R5) | 10.0g salt (885g dough) | 82.0% drift → 77.0% (77% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Open Crumb & Gluten Physics at 75% Hydration (400g Flour + 290g Water)
Hydrating 400g flour with 300g water plus 80g starter forces 440g total flour to absorb 340g water (77.3%). Staging 261g autolyse water and 29g bassinage water (290g total, -10g deduction) with 8.8g salt in your 779g dough locks True Total Hydration at 75.0% (target 75%).
At 75.0% true hydration (330g total water ÷ 440g flour), your 400g flour dough exhibits moderate handling (3/5 stars). Cutting 10g from 300g down to 290g (261g + 29g) with 8.8g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 779g Batch (400g @ 75%)
- Enzymatic Rest (400g Flour + 261g Water): Blend 261g water into 400g flour (holding back 29g of 290g) for 45 min.
- True-75% Calibration (-10g Deduction): Incorporate 80g starter, 8.8g sea salt, and 29g water to yield 779g dough at 75.0% (vs 77.3%).
- Tension Alignment (440g 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.
Technical Q&A: Country 75% Sourdough Formula for 400g Flour: 29
What is the true flour weight in a 400g flour + 80g starter dough at 75%?
Combining 400g main flour with 80g of 100% starter (40g flour + 40g water) yields 440g total system flour, paired with 330g total water (290g main + 40g starter) for 75.0% (75%).
What is the total dough weight for 400g flour at 75% hydration?
Summing 400g main flour, 290g corrected water, 80g starter (40gF/40gW), and 8.8g salt yields 779g of dough (1 Small Boule at 75.0%).
How does changing starter from 20% (80g) to 15% (60g) affect 400g flour at 75%?
Dropping starter from 80g to 60g on 400g flour reduces hidden starter water from 40g to 30g, raising required main water from 290g to 293g for 75%.