500g Flour at 62% Low-Hydration Sourdough: 291g Water, 100g Starter & 11g Salt (1 Standard Loaf)
Stiff 62% formula for 500g flour (902g dough, 1 standard loaf), deducting 19g starter water from 310g.
Scaling a 500g sourdough build to 62% with 100g 1:1:1 levain means an unadjusted 310g water pour drifts to 65.5% (+3.5% excess) from 50g hidden liquid and 50g fermented flour. Weighing 291g main water (-19g offset) plus 11g sea salt locks True Total Hydration at 62.0% (target 62%) across a 902g loaf.
- Strict True Hydration Water
- 291gLocks True Total Hydration at 62.0% (target 62%, -19g)
- Unadjusted Apparent Water
- 310gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 500g / 62%
Neighborhood sensitivity across 500g ± 50g flour and 62% ± 2% hydration (100g starter, 11g salt, 902g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 60% (15% Seed) Lean Seed (-50g) | 450g + 34g = 484g (62%/500g ref) | 68g (34gF/34gW @ 100%) | 256g W (vs 270g app @ R1) | 9.7g salt (774g dough) | 62.8% drift → 59.92% (60% goal) |
| 500g @ 60% (18% Seed) Low Inoc (-2% Hyd) | 500g + 50g = 550g (62%/500g ref) | 90g (50gF/40gW @ 80%) | 290g W (vs 300g app @ R2) | 11.0g salt (880g dough) | 61.8% drift → 60.0% (60% goal) |
| 500g @ 62% (20% Seed) [Target Baseline] | 500g + 50g = 550g (62%/500g ref) | 100g (50gF/50gW @ 100%) | 291g W (vs 310g app @ R3) | 11.0g salt (891g dough) | 65.5% drift → 62.0% (62% goal) |
| 500g @ 64% (22% Seed) High Inoc (+2% Hyd) | 500g + 55g = 555g (62%/500g ref) | 110g (55gF/55gW @ 100%) | 300g W (vs 320g app @ R4) | 11.1g salt (910g dough) | 67.6% drift → 63.96% (64% goal) |
| 550g @ 64% (25% Seed) Scaled Batch (+50g) | 550g + 61g = 611g (62%/500g ref) | 138g (61gF/77gW @ 125%) | 314g W (vs 352g app @ R5) | 12.2g salt (1002g dough) | 70.2% drift → 63.99% (64% goal) |
Dynamic Stoichiometric Workbench (291g)
Test custom loaf weights or alternative fermentation schedules directly against the 310g benchmark above.
Why 62% Low-Hydration Sourdough (500g Flour / 291g Water) Holds Spring
Flour-water coupling on 500g base grain changes once 100g liquid levain (50g F / 50g W) enters the mixer: 310g main water creates 360g total water (65.5%, +3.5% overshoot). Scaling back 19g to 291g water over 550g total flour locks True Total Hydration at 62.0% (target 62%).
Rated 1/5 for surface tack (Beginner Friendly), a 500g batch mixed with 291g corrected water and 11g salt (2.0% of 550g total flour) shows low alveolar stretch. Trickling 29g bassinage water after a 262g rest stabilizes the 62.0% (62%) gluten film.
Execution Schedule: 500g Flour, 291g Water & 100g Starter (62.0%)
- Enzymatic Rest (500g Flour + 262g Water): Blend 262g water into 500g flour (holding back 29g of 291g) for 45 min.
- True-62% Calibration (-19g Deduction): Incorporate 100g starter, 11g sea salt, and 29g water to yield 902g dough at 62.0% (vs 65.5%).
- Tension Alignment (550g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 1/5 stickiness and high tenacity elasticity.
- Overnight Retard & Cast-Iron Bake (1 Standard Loaf): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 291g)
How does 262g autolyse water improve a 500g loaf at 62%?
Soaking 500g flour in 262g water for 45 minutes before adding 100g acidic starter, 11g salt, and 29g water (291g total) builds high tenacity elasticity across the 902g dough.
Is 62% hydration too wet for 500g of bread flour?
At 62% (291g water on 500g flour, 902g dough), the 62.0% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (1/5 tack).
Why does 310g water make my 500g flour dough feel like 65.5%?
Your 100g of 100% starter adds 50g water and 50g flour, turning 310g water into 360g water over 550g flour (65.5%). Dropping 19g to 291g locks True Total Hydration at 62.0% (target 62%).