Country 72% Sourdough Formula for 450g Flour: 311g Water & 90g Levain (1 Standard Loaf)
True 71.92% vs 74.5% apparent breakdown for 450g flour (861g 1 standard loaf, -13g water cut).
In a 450g flour formula at 72%, naive baker's math (324g water + 90g starter) overshoots to 74.5% (+2.5% above spec) across 495g total flour. Setting your scale to 311g water (-13g deduction) and 9.9g salt in a 861g batch locks True Total Hydration at 71.92% (target 72%).
- Strict True Hydration Water
- 311gLocks True Total Hydration at 71.92% (target 72%, -13g)
- Unadjusted Apparent Water
- 324gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (450g Flour / 311g Water)
Pre-computed gram weights around 450g main flour where 311g water locks True Total Hydration at 71.92% (target 72%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 70% (15% Seed) Smaller Loaf (-50g) | 400g + 30g = 430g (72%/450g ref) | 60g (30gF/30gW @ 100%) | 271g W (vs 280g app @ R1) | 8.6g salt (731g dough) | 72.1% drift → 70.0% (70% goal) |
| 450g @ 70% (18% Seed) Lower Moisture (-2%) | 450g + 45g = 495g (72%/450g ref) | 81g (45gF/36gW @ 80%) | 311g W (vs 315g app @ R2) | 9.9g salt (842g dough) | 70.9% drift → 70.1% (70% goal) |
| 450g @ 72% (20% Seed) [Calibrated Target] | 450g + 45g = 495g (72%/450g ref) | 90g (45gF/45gW @ 100%) | 311g W (vs 324g app @ R3) | 9.9g salt (851g dough) | 74.5% drift → 71.92% (72% goal) |
| 450g @ 74% (22% Seed) Higher Moisture (+2%) | 450g + 50g = 500g (72%/450g ref) | 99g (50gF/49gW @ 100%) | 321g W (vs 333g app @ R4) | 10.0g salt (870g dough) | 76.4% drift → 74.0% (74% goal) |
| 500g @ 74% (25% Seed) Larger Batch (+50g) | 500g + 56g = 556g (72%/450g ref) | 125g (56gF/69gW @ 125%) | 342g W (vs 370g app @ R5) | 11.1g salt (967g dough) | 79.0% drift → 73.92% (74% 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 72% Hydration (450g Flour + 311g Water)
Introducing 90g ripe culture into 450g flour contributes 45g degraded gluten and 45g organic-acid water, pushing an unadjusted 324g pour to 74.5% (+2.5% surge). Weighing 311g water (280g autolyse + 31g bassinage) and 9.9g salt across 495g flour locks True Total Hydration at 71.92% (target 72%).
Farinograph torque on 450g flour at 72% (311g main water + 45g starter water = 356g over 495g flour) peaks when 280g water hydrates starch granules before 9.9g salt and 31g bassinage water arrive, balancing high stretch with supple recoil.
Double-Hydration (280g + 31g) Mixing Steps on 450g Flour
- 90% Water Autolyse (280g / 311g): Mix 450g unbleached flour with 280g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (31g W + 90g Levain): Add 90g starter (45gF/45gW), 9.9g salt, and 31g water for 71.92% (72%) across 495g flour.
- Viscoelastic Folding (861g Batch, Moderate): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (450g Base): Shape into a taut 1 standard loaf, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Technical Q&A: Country 72% Sourdough Formula for 450g Flour: 31
How many loaves does 450g flour at 72% hydration (861g) make?
A 450g flour formula with 311g water, 90g starter, and 9.9g salt produces 861g total dough—ideal as 1 Standard Loaf at 71.92% (72%).
How much starter and salt go into 450g flour at 72% hydration?
At 20% inoculation and 2% total-flour salt, combine 450g flour with 90g active starter (45gF + 45gW), 311g water, and 9.9g salt (2% of 495g total flour) for a 861g batch.
How does 280g autolyse water improve a 450g loaf at 72%?
Soaking 450g flour in 280g water for 45 minutes before adding 90g acidic starter, 9.9g salt, and 31g water (311g total) builds supple elasticity across the 861g dough.