Country 75% Sourdough Formula for 500g Flour: 363g Water & 100g Levain (1 Standard Loaf)
True 75.09% vs 77.3% apparent breakdown for 500g flour (974g 1 standard loaf, -12g water cut).
Across 550g combined flour (500g base + 50g from 100g starter), an unadjusted 375g water weight produces 425g total liquid or 77.3% (+2.3% surge). Restricting main water to 363g (-12g) with 11g salt (974g dough) locks True Total Hydration at 75.09% (target 75%).
- Strict True Hydration Water
- 363gLocks True Total Hydration at 75.09% (target 75%, -12g)
- Unadjusted Apparent Water
- 375gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 500g / 75%
Neighborhood sensitivity across 500g ± 50g flour and 75% ± 2% hydration (100g starter, 11g salt, 974g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 73% (15% Seed) Compact Mix (-50g) | 450g + 34g = 484g (75%/500g ref) | 68g (34gF/34gW @ 100%) | 319g W (vs 329g app @ R1) | 9.7g salt (837g dough) | 75.0% drift → 72.93% (73% goal) |
| 500g @ 73% (18% Seed) Conservative Pour | 500g + 50g = 550g (75%/500g ref) | 90g (50gF/40gW @ 80%) | 362g W (vs 365g app @ R2) | 11.0g salt (952g dough) | 73.6% drift → 73.09% (73% goal) |
| 500g @ 75% (20% Seed) [Locked Benchmark] | 500g + 50g = 550g (75%/500g ref) | 100g (50gF/50gW @ 100%) | 363g W (vs 375g app @ R3) | 11.0g salt (963g dough) | 77.3% drift → 75.09% (75% goal) |
| 500g @ 77% (22% Seed) Open-Crumb Push | 500g + 55g = 555g (75%/500g ref) | 110g (55gF/55gW @ 100%) | 372g W (vs 385g app @ R4) | 11.1g salt (982g dough) | 79.3% drift → 76.94% (77% goal) |
| 550g @ 77% (25% Seed) Expanded Loaf (+50g) | 550g + 61g = 611g (75%/500g ref) | 138g (61gF/77gW @ 125%) | 393g W (vs 424g app @ R5) | 12.2g salt (1081g dough) | 82.0% drift → 76.92% (77% goal) |
Dynamic Stoichiometric Workbench (363g)
Test custom loaf weights or alternative fermentation schedules directly against the 375g benchmark above.
Open Crumb & Gluten Physics at 75% Hydration (500g Flour + 363g Water)
Precision scaling for a 974g (1 Standard Loaf) bake starts with 550g system flour (500g main + 50g levain). Instead of pouring 375g water (77.3% actual), deducting 12g to 363g main water (327g + 36g) and 11g salt locks True Total Hydration at 75.09% (target 75%).
Capillary water binding across 550g total flour (500g + 50g) at 75.09% (75% target) leaves a 3/5 stickiness profile with high extensibility. Subtracting 12g water (363g vs 375g) and dosing 11g salt locks vertical oven spring in the 974g loaf.
Execution Schedule: 500g Flour, 363g Water & 100g Starter (75.09%)
- Endosperm Saturation (500g Flour / 327g Water): Rub 327g water into 500g flour (saving 36g of 363g) and rest 40 min.
- Ionic Salt & Culture Mix (100g Levain + 11g Sea Salt): Pinch 100g peaked starter and 11g salt dissolved in 36g water into the 974g batch (-12g vs 375g).
- Rheological Laminations (75% / 75.09%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 550g system flour.
- Cold Proof & Dutch Oven Spring (974g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 363g)
How sticky is a 500g flour sourdough at 75% hydration (363g water)?
At 75.09% (target 75%) with 363g water and 100g starter on 500g flour, rheology scores 3/5 stars (Moderate) with high extensibility.
What happens if I use a 50% stiff levain (100g) with 500g flour at 75%?
A 100g stiff levain (50% hydration) contains 67g flour and 33g water, requiring 392g main water instead of 363g on 500g flour to hold 75%.
Can I scale this 500g / 75% formula down by 50g to 450g flour?
At 450g flour and 75% hydration (vs 500g / 363g water), use 90g starter and 326g corrected water.