Country 72% Sourdough Formula for 500g Flour: 346g Water & 100g Levain (1 Standard Loaf)
True 72.0% vs 74.5% apparent breakdown for 500g flour (957g 1 standard loaf, -14g water cut).
A 957g sourdough batch using 500g flour and 100g starter holds 550g total flour (500g + 50g). While 360g apparent water creates 74.5% wetness (+2.5% drift), cutting 14g to 346g main water with 11g salt locks True Total Hydration at 72.0% (target 72%).
- Strict True Hydration Water
- 346gLocks True Total Hydration at 72.0% (target 72%, -14g)
- Unadjusted Apparent Water
- 360gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Starter Inoculation & Water Deduction Table Around 500g Flour @ 72%
Neighborhood sensitivity across 500g ± 50g flour and 72% ± 2% hydration (100g starter, 11g salt, 957g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 70% (15% Seed) Mini Scale (-50g) | 450g + 34g = 484g (72%/500g ref) | 68g (34gF/34gW @ 100%) | 305g W (vs 315g app @ R1) | 9.7g salt (823g dough) | 72.1% drift → 70.04% (70% goal) |
| 500g @ 70% (18% Seed) Tighter Crumb (-2%) | 500g + 50g = 550g (72%/500g ref) | 90g (50gF/40gW @ 80%) | 345g W (vs 350g app @ R2) | 11.0g salt (935g dough) | 70.9% drift → 70.0% (70% goal) |
| 500g @ 72% (20% Seed) [Exact Spec] | 500g + 50g = 550g (72%/500g ref) | 100g (50gF/50gW @ 100%) | 346g W (vs 360g app @ R3) | 11.0g salt (946g dough) | 74.5% drift → 72.0% (72% goal) |
| 500g @ 74% (22% Seed) Airier Crumb (+2%) | 500g + 55g = 555g (72%/500g ref) | 110g (55gF/55gW @ 100%) | 356g W (vs 370g app @ R4) | 11.1g salt (966g dough) | 76.6% drift → 74.05% (74% goal) |
| 550g @ 74% (25% Seed) Boosted Scale (+50g) | 550g + 61g = 611g (72%/500g ref) | 138g (61gF/77gW @ 125%) | 375g W (vs 407g app @ R5) | 12.2g salt (1063g dough) | 79.2% drift → 73.98% (74% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this 500g Flour at 72% Hydration Sourdoug specification up or down on your digital scale with zero hydration drift.
Open Crumb & Gluten Physics at 72% Hydration (500g Flour + 346g Water)
Hydrating 500g flour with 360g water plus 100g starter forces 550g total flour to absorb 410g water (74.5%). Staging 311g autolyse water and 35g bassinage water (346g total, -14g deduction) with 11g salt in your 957g dough locks True Total Hydration at 72.0% (target 72%).
At 72.0% true hydration (396g total water ÷ 550g flour), your 500g flour dough exhibits moderate handling (3/5 stars). Cutting 14g from 360g down to 346g (311g + 35g) with 11g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 957g Batch (500g @ 72%)
- Dry-Pocket Elimination (500g F + 311g W): Combine 500g flour with 311g water (withholding 35g from 346g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-14g Cut from 360g): Work 100g active starter, 11g salt, and 35g bassinage water into the 957g dough (72.0%).
- Strength Building (3/5 Stars at 72%): Apply 4 gentle folds every 30 min so 550g total flour develops supple backbone.
- Shaping & Crust Caramelization (957g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Diagnostic Answers: 500g Flour at 72% Hydration Sourdough Recipe
What baking temperature works best for a 957g loaf (500g flour @ 72%)?
Bake your 957g (1 Standard Loaf) dough made from 500g flour, 346g water (72.0%), 100g starter, and 11g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
Should I use slap-and-fold or coil folds for 500g flour at 72% (346g water)?
With 346g water (311g + 35g) and 100g starter on 500g flour (957g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 550g flour network.
How many loaves does 500g flour at 72% hydration (957g) make?
A 500g flour formula with 346g water, 100g starter, and 11g salt produces 957g total dough—ideal as 1 Standard Loaf at 72.0% (72%).