450g Flour at 62% Low-Hydration Sourdough: 262g Water, 90g Starter & 9.9g Salt (1 Standard Loaf)
Stiff 62% formula for 450g flour (812g dough, 1 standard loaf), deducting 17g starter water from 279g.
Target 62% hydration on 450g flour requires accounting for 90g levain (45g flour / 45g water); otherwise 279g water yields 65.5% (+3.5% jump). Pouring 262g water (236g base + 26g splash) and 9.9g salt for a 812g dough locks True Total Hydration at 62.02% (target 62%).
- Strict True Hydration Water
- 262gLocks True Total Hydration at 62.02% (target 62%, -17g)
- Unadjusted Apparent Water
- 279gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Starter Inoculation & Water Deduction Table Around 450g Flour @ 62%
Pre-computed gram weights around 450g main flour where 262g water locks True Total Hydration at 62.02% (target 62%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 60% (15% Seed) Mini Scale (-50g) | 400g + 30g = 430g (62%/450g ref) | 60g (30gF/30gW @ 100%) | 228g W (vs 240g app @ R1) | 8.6g salt (688g dough) | 62.8% drift → 60.0% (60% goal) |
| 450g @ 60% (18% Seed) Tighter Crumb (-2%) | 450g + 45g = 495g (62%/450g ref) | 81g (45gF/36gW @ 80%) | 261g W (vs 270g app @ R2) | 9.9g salt (792g dough) | 61.8% drift → 60.0% (60% goal) |
| 450g @ 62% (20% Seed) [Exact Spec] | 450g + 45g = 495g (62%/450g ref) | 90g (45gF/45gW @ 100%) | 262g W (vs 279g app @ R3) | 9.9g salt (802g dough) | 65.5% drift → 62.02% (62% goal) |
| 450g @ 64% (22% Seed) Airier Crumb (+2%) | 450g + 50g = 500g (62%/450g ref) | 99g (50gF/49gW @ 100%) | 271g W (vs 288g app @ R4) | 10.0g salt (820g dough) | 67.4% drift → 64.0% (64% goal) |
| 500g @ 64% (25% Seed) Boosted Scale (+50g) | 500g + 56g = 556g (62%/450g ref) | 125g (56gF/69gW @ 125%) | 287g W (vs 320g app @ R5) | 11.1g salt (912g dough) | 70.0% drift → 64.03% (64% goal) |
Dynamic Stoichiometric Workbench (262g)
Test custom loaf weights or alternative fermentation schedules directly against the 279g benchmark above.
Why 62% Low-Hydration Sourdough (450g Flour / 262g Water) Holds Spring
Every 90g of 100% hydration levain blended into 450g flour shifts the true ratio toward 100% by adding 45g water and 45g flour (279g water = 65.5%, +3.5% surge). Holding main water to 262g (307g ÷ 495g) with 9.9g salt locks True Total Hydration at 62.02% (target 62%).
Viscoelastic creep tests at 62% hydration (262g water + 90g starter on 450g flour) confirm high tenacity elastic recovery when 9.9g salt reinforces the 495g protein matrix and 26g bassinage water is emulsified after the 236g autolyse (812g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 450g Flour at 62%
- Stage-1 Hydration (236g of 262g Water): Whisk 236g water into 450g base flour and cover for 45 min while 90g starter peaks.
- Stage-2 Double Hydration (+26g Splash & 9.9g Salt): Slap-and-fold 90g culture (45gF/45gW), 9.9g salt, and 26g water to lock 62.02% (62%).
- Gluten Organization (Beginner Friendly): Use damp fingers across 4 coil-fold sets to organize the 812g (495g total flour) matrix.
- Banneton Retard & Steam Bake (1 Standard Loaf): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Key Baker's Math Questions (Strict True Hydration Water: 262g)
What happens if I use a 50% stiff levain (90g) with 450g flour at 62%?
A 90g stiff levain (50% hydration) contains 60g flour and 30g water, requiring 286g main water instead of 262g on 450g flour to hold 62%.
How sticky is a 450g flour sourdough at 62% hydration (262g water)?
At 62.02% (target 62%) with 262g water and 90g starter on 450g flour, rheology scores 1/5 stars (Beginner Friendly) with low extensibility.
Why is salt 9.9g instead of 9g for 450g flour at 62%?
True 2.0% salinity counts the 45g flour inside your 90g starter (450g + 45g = 495g total flour × 2% = 9.9g salt), stabilizing the 812g loaf at 62.02% (62%).