Exact 70% Sourdough Ratio for 450g Flour: 302g Water vs 315g Apparent (1 Standard Loaf)
Baker's math for 450g flour at 70% (852g dough, 1 standard loaf): 302g corrected water vs 72.7% drift.
A 852g sourdough batch using 450g flour and 90g starter holds 495g total flour (450g + 45g). While 315g apparent water creates 72.7% wetness (+2.7% drift), cutting 13g to 302g main water with 9.9g salt locks True Total Hydration at 70.1% (target 70%).
- Strict True Hydration Water
- 302gLocks True Total Hydration at 70.1% (target 70%, -13g)
- Unadjusted Apparent Water
- 315gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Gravimetric Scaling Table for 450g Base Flour at 70% Hydration
System flour (495g) and total water (347g) mass-balance rows around 450g flour at 70% (70.1%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 68% (15% Seed) Reduced Flour (-50g) | 400g + 30g = 430g (70%/450g ref) | 60g (30gF/30gW @ 100%) | 262g W (vs 272g app @ R1) | 8.6g salt (722g dough) | 70.2% drift → 67.91% (68% goal) |
| 450g @ 68% (18% Seed) Stiffer Step (-2%) | 450g + 45g = 495g (70%/450g ref) | 81g (45gF/36gW @ 80%) | 301g W (vs 306g app @ R2) | 9.9g salt (832g dough) | 69.1% drift → 68.08% (68% goal) |
| 450g @ 70% (20% Seed) [Primary Formula] | 450g + 45g = 495g (70%/450g ref) | 90g (45gF/45gW @ 100%) | 302g W (vs 315g app @ R3) | 9.9g salt (842g dough) | 72.7% drift → 70.1% (70% goal) |
| 450g @ 72% (22% Seed) Wetter Step (+2%) | 450g + 50g = 500g (70%/450g ref) | 99g (50gF/49gW @ 100%) | 311g W (vs 324g app @ R4) | 10.0g salt (860g dough) | 74.6% drift → 72.0% (72% goal) |
| 500g @ 72% (25% Seed) Up-Scaled (+50g) | 500g + 56g = 556g (70%/450g ref) | 125g (56gF/69gW @ 125%) | 331g W (vs 360g app @ R5) | 11.1g salt (956g dough) | 77.2% drift → 71.94% (72% goal) |
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Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
True 70.1% vs 72.7% Apparent Hydration on 450g Flour (90g Starter)
Mass-balance stoichiometry for 450g flour and 90g 1:1:1 levain tracks 45g pre-fermented starch and 45g free liquid across a 852g batch. Leaving water at 315g inflates moisture to 72.7% (+2.7%), whereas 302g water (-13g) with 9.9g salt locks True Total Hydration at 70.1% (target 70%).
When 450g flour is mixed to 70% (70.1%) using 302g water, 90g levain, and 9.9g salt (852g total), reserving 30g water from the 272g autolyse keeps dough stickiness at 2/5 instead of drifting to 72.7%.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 450g Flour at 70%
- Dry-Pocket Elimination (450g F + 272g W): Combine 450g flour with 272g water (withholding 30g from 302g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-13g Cut from 315g): Work 90g active starter, 9.9g salt, and 30g bassinage water into the 852g dough (70.1%).
- Strength Building (2/5 Stars at 70%): Apply 4 gentle folds every 30 min so 495g total flour develops balanced backbone.
- Shaping & Crust Caramelization (852g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Technical Q&A: Exact 70% Sourdough Ratio for 450g Flour: 302g W
How much water should I hold back for bassinage in a 450g flour / 70% dough?
Out of 302g corrected main water for 450g flour at 70%, mix 272g (90%) during the 45-minute autolyse and trickle in 30g (10%) with 90g starter and 9.9g salt.
Should I use slap-and-fold or coil folds for 450g flour at 70% (302g water)?
With 302g water (272g + 30g) and 90g starter on 450g flour (852g batch, 2/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 495g flour network.
What is the total dough weight for 450g flour at 70% hydration?
Summing 450g main flour, 302g corrected water, 90g starter (45gF/45gW), and 9.9g salt yields 852g of dough (1 Standard Loaf at 70.1%).