Exact 70% Sourdough Ratio for 500g Flour: 335g Water vs 350g Apparent (1 Standard Loaf)
Baker's math for 500g flour at 70% (946g dough, 1 standard loaf): 335g corrected water vs 72.7% drift.
For 500g main flour at 70% hydration with 100g active 100% starter, pouring 350g water inflates moisture to 72.7% (+2.7% surge) via 50g starter flour and 50g starter water. Deducting 15g down to 335g main water with 11g salt (946g batch) locks True Total Hydration at 70.0% (target 70%) over 550g system flour.
- Strict True Hydration Water
- 335gLocks True Total Hydration at 70.0% (target 70%, -15g)
- Unadjusted Apparent Water
- 350gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
500g Flour at 70% Hydration: 2D Scale & Starter Sensitivity Matrix
Stepwise levain inoculation (15%–25%) and hydration offsets for a 946g (1 Standard Loaf) batch using 500g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 68% (15% Seed) Smaller Loaf (-50g) | 450g + 34g = 484g (70%/500g ref) | 68g (34gF/34gW @ 100%) | 295g W (vs 306g app @ R1) | 9.7g salt (813g dough) | 70.2% drift → 67.98% (68% goal) |
| 500g @ 68% (18% Seed) Lower Moisture (-2%) | 500g + 50g = 550g (70%/500g ref) | 90g (50gF/40gW @ 80%) | 334g W (vs 340g app @ R2) | 11.0g salt (924g dough) | 69.1% drift → 68.0% (68% goal) |
| 500g @ 70% (20% Seed) [Calibrated Target] | 500g + 50g = 550g (70%/500g ref) | 100g (50gF/50gW @ 100%) | 335g W (vs 350g app @ R3) | 11.0g salt (935g dough) | 72.7% drift → 70.0% (70% goal) |
| 500g @ 72% (22% Seed) Higher Moisture (+2%) | 500g + 55g = 555g (70%/500g ref) | 110g (55gF/55gW @ 100%) | 345g W (vs 360g app @ R4) | 11.1g salt (955g dough) | 74.8% drift → 72.07% (72% goal) |
| 550g @ 72% (25% Seed) Larger Batch (+50g) | 550g + 61g = 611g (70%/500g ref) | 138g (61gF/77gW @ 125%) | 363g W (vs 396g app @ R5) | 12.2g salt (1051g dough) | 77.4% drift → 72.01% (72% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
True 70.0% vs 72.7% Apparent Hydration on 500g Flour (100g Starter)
Unadjusted baker's percentages treat 100g starter as a weightless additive on 500g flour, causing 350g water to pool at 72.7% (+2.7% excess over 70%). Accounting for 50g starter flour and 50g starter water via 335g main water (-15g) locks True Total Hydration at 70.0% (target 70%).
Farinograph torque on 500g flour at 70% (335g main water + 50g starter water = 385g over 550g flour) peaks when 302g water hydrates starch granules before 11g salt and 33g bassinage water arrive, balancing balanced stretch with balanced recoil.
Execution Schedule: 500g Flour, 335g Water & 100g Starter (70.0%)
- Autolyse Soak (302g W + 500g F): Hydrate 500g flour with 302g water (90% of 335g) for 45 min before adding 100g starter.
- Levain & Bassinage (100g starter + 11g salt + 33g W): Dimple 100g ripe levain (50gF/50gW) and 11g salt with 33g water to hit 70.0% (70%).
- Coil Fold Cadence (2/5 Tack, 946g Dough): Space 4 wet-hand folds 30 min apart to align the 550g flour network (balanced stretch).
- Bulk Cutoff & 450°F Bake (1 Standard Loaf): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Technical Q&A: Exact 70% Sourdough Ratio for 500g Flour: 335g W
Should I use slap-and-fold or coil folds for 500g flour at 70% (335g water)?
With 335g water (302g + 33g) and 100g starter on 500g flour (946g batch, 2/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 550g flour network.
How much water should I hold back for bassinage in a 500g flour / 70% dough?
Out of 335g corrected main water for 500g flour at 70%, mix 302g (90%) during the 45-minute autolyse and trickle in 33g (10%) with 100g starter and 11g salt.
What baking temperature works best for a 946g loaf (500g flour @ 70%)?
Bake your 946g (1 Standard Loaf) dough made from 500g flour, 335g water (70.0%), 100g starter, and 11g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.