600g Flour at 62% Low-Hydration Sourdough: 349g Water, 120g Starter & 13.2g Salt (1 Standard Loaf)
Stiff 62% formula for 600g flour (1082g dough, 1 standard loaf), deducting 23g starter water from 372g.
To bake 600g flour at 62% without suffering a 65.5% (+3.5%) soupier dough from 372g water and 120g starter, subtract 23g water. Combining 349g main water, 60g+60g levain, and 13.2g salt (1082g total) locks True Total Hydration at 61.97% (target 62%).
- Strict True Hydration Water
- 349gLocks True Total Hydration at 61.97% (target 62%, -23g)
- Unadjusted Apparent Water
- 372gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Batch Mass & Bassinage Sensitivity Grid (600g Flour / 349g Water)
Comparing 349g corrected water (-23g cut) against 372g apparent water (65.5% drift) on 600g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 60% (15% Seed) Compact Mix (-50g) | 550g + 42g = 592g (62%/600g ref) | 83g (42gF/41gW @ 100%) | 314g W (vs 330g app @ R1) | 11.8g salt (947g dough) | 62.7% drift → 59.97% (60% goal) |
| 600g @ 60% (18% Seed) Conservative Pour | 600g + 60g = 660g (62%/600g ref) | 108g (60gF/48gW @ 80%) | 348g W (vs 360g app @ R2) | 13.2g salt (1056g dough) | 61.8% drift → 60.0% (60% goal) |
| 600g @ 62% (20% Seed) [Locked Benchmark] | 600g + 60g = 660g (62%/600g ref) | 120g (60gF/60gW @ 100%) | 349g W (vs 372g app @ R3) | 13.2g salt (1069g dough) | 65.5% drift → 61.97% (62% goal) |
| 600g @ 64% (22% Seed) Open-Crumb Push | 600g + 66g = 666g (62%/600g ref) | 132g (66gF/66gW @ 100%) | 360g W (vs 384g app @ R4) | 13.3g salt (1092g dough) | 67.6% drift → 63.96% (64% goal) |
| 650g @ 64% (25% Seed) Expanded Loaf (+50g) | 650g + 72g = 722g (62%/600g ref) | 163g (72gF/91gW @ 125%) | 371g W (vs 416g app @ R5) | 14.4g salt (1184g dough) | 70.2% drift → 63.99% (64% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Stiff 62% Low-Hydration Sourdough Re specification up or down on your digital scale with zero hydration drift.
Why 62% Low-Hydration Sourdough (600g Flour / 349g Water) Holds Spring
Multiplying 600g flour by 62% gives 372g apparent water, but adding 120g starter (60g flour + 60g water) shifts system totals to 432g water over 660g flour (65.5%, +3.5% drift). Deducting 23g down to 349g main water (409g total water) locks True Total Hydration at 61.97% (target 62%).
Glutenin macropolymer alignment for 600g flour at 62% hydration improves when 314g water (90% of 349g) swells endosperm proteins for 45 minutes prior to adding 120g acidic levain, 13.2g salt, and 35g reserved water—preventing the 65.5% slump of 372g water.
Bench & Dutch Oven Protocol for 1 Standard Loaf (600g Flour @ 62% Hydration)
- Pre-Ferment & 314g Autolyse (600g Flour): Verify 120g levain is domed, then soak 600g flour in 314g water for 40–50 min.
- Rubaud Emulsification (349g Total Main Water): Rubaud-mix 120g starter (60gF/60gW), 13.2g salt, and 35g reserved water into the 1082g mass (62%).
- Alveolar Structuring (61.97% True Moisture): Execute 4 coil folds spaced 30 min apart to manage low stretch on 660g flour.
- Retardation & Scoring (1 Standard Loaf / 1082g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Diagnostic Answers: Stiff 62% Low-Hydration Sourdough Recipe for
What is the total dough weight for 600g flour at 62% hydration?
Summing 600g main flour, 349g corrected water, 120g starter (60gF/60gW), and 13.2g salt yields 1082g of dough (1 Standard Loaf at 61.97%).
What is the true flour weight in a 600g flour + 120g starter dough at 62%?
Combining 600g main flour with 120g of 100% starter (60g flour + 60g water) yields 660g total system flour, paired with 409g total water (349g main + 60g starter) for 61.97% (62%).
How does 314g autolyse water improve a 600g loaf at 62%?
Soaking 600g flour in 314g water for 45 minutes before adding 120g acidic starter, 13.2g salt, and 35g water (349g total) builds high tenacity elasticity across the 1082g dough.