600g Flour at 60% Low-Hydration Sourdough: 336g Water, 120g Starter & 13.2g Salt (1 Standard Loaf)
Stiff 60% formula for 600g flour (1069g dough, 1 standard loaf), deducting 24g starter water from 360g.
When 120g ripe starter joins 600g flour, its 60g water and 60g flour turn an unadjusted 360g water addition into 63.6% hydration (+3.6% error). Trimming 24g so main water reads 336g alongside 13.2g salt (1069g total mass) locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 336gLocks True Total Hydration at 60.0% (target 60%, -24g)
- Unadjusted Apparent Water
- 360gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Gravimetric Scaling Table for 600g Base Flour at 60% Hydration
Exact autolyse (302g) and bassinage (34g) water calibration around 600g flour at 60% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 58% (15% Seed) Lean Seed (-50g) | 550g + 42g = 592g (60%/600g ref) | 83g (42gF/41gW @ 100%) | 302g W (vs 319g app @ R1) | 11.8g salt (935g dough) | 60.8% drift → 57.94% (58% goal) |
| 600g @ 58% (18% Seed) Low Inoc (-2% Hyd) | 600g + 60g = 660g (60%/600g ref) | 108g (60gF/48gW @ 80%) | 335g W (vs 348g app @ R2) | 13.2g salt (1043g dough) | 60.0% drift → 58.03% (58% goal) |
| 600g @ 60% (20% Seed) [Target Baseline] | 600g + 60g = 660g (60%/600g ref) | 120g (60gF/60gW @ 100%) | 336g W (vs 360g app @ R3) | 13.2g salt (1056g dough) | 63.6% drift → 60.0% (60% goal) |
| 600g @ 62% (22% Seed) High Inoc (+2% Hyd) | 600g + 66g = 666g (60%/600g ref) | 132g (66gF/66gW @ 100%) | 347g W (vs 372g app @ R4) | 13.3g salt (1079g dough) | 65.8% drift → 62.01% (62% goal) |
| 650g @ 62% (25% Seed) Scaled Batch (+50g) | 650g + 72g = 722g (60%/600g ref) | 163g (72gF/91gW @ 125%) | 357g W (vs 403g app @ R5) | 14.4g salt (1170g dough) | 68.4% drift → 62.05% (62% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Stiff 60% Low-Hydration Sourdough Re specification up or down on your digital scale with zero hydration drift.
Why 60% Low-Hydration Sourdough (600g Flour / 336g Water) Holds Spring
Precision scaling for a 1069g (1 Standard Loaf) bake starts with 660g system flour (600g main + 60g levain). Instead of pouring 360g water (63.6% actual), deducting 24g to 336g main water (302g + 34g) and 13.2g salt locks True Total Hydration at 60.0% (target 60%).
Rated 1/5 for surface tack (Beginner Friendly), a 600g batch mixed with 336g corrected water and 13.2g salt (2.0% of 660g total flour) shows low alveolar stretch. Trickling 34g bassinage water after a 302g rest stabilizes the 60.0% (60%) gluten film.
Double-Hydration (302g + 34g) Mixing Steps on 600g Flour
- Endosperm Saturation (600g Flour / 302g Water): Rub 302g water into 600g flour (saving 34g of 336g) and rest 40 min.
- Ionic Salt & Culture Mix (120g Levain + 13.2g Sea Salt): Pinch 120g peaked starter and 13.2g salt dissolved in 34g water into the 1069g batch (-24g vs 360g).
- Rheological Laminations (60% / 60.0%): Perform 1 bench lamination plus 3 coil folds every 35 min for high tenacity tenacity across 660g system flour.
- Cold Proof & Dutch Oven Spring (1069g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Diagnostic Answers: Stiff 60% Low-Hydration Sourdough Recipe for
What baking temperature works best for a 1069g loaf (600g flour @ 60%)?
Bake your 1069g (1 Standard Loaf) dough made from 600g flour, 336g water (60.0%), 120g starter, and 13.2g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How does changing starter from 20% (120g) to 15% (90g) affect 600g flour at 60%?
Dropping starter from 120g to 90g on 600g flour reduces hidden starter water from 60g to 45g, raising required main water from 336g to 342g for 60%.
What is the total dough weight for 600g flour at 60% hydration?
Summing 600g main flour, 336g corrected water, 120g starter (60gF/60gW), and 13.2g salt yields 1069g of dough (1 Standard Loaf at 60.0%).