Exact 70% Sourdough Ratio for 600g Flour: 402g Water vs 420g Apparent (1 Standard Loaf)
Baker's math for 600g flour at 70% (1135g dough, 1 standard loaf): 402g corrected water vs 72.7% drift.
Because 120g of 100% levain supplies 60g water and 60g flour to 600g main flour (660g system flour), adding 420g water spikes dough hydration to 72.7% (+2.7%). Using 402g water (362g + 40g) and 13.2g salt (1135g yield) locks True Total Hydration at 70.0% (target 70%).
- Strict True Hydration Water
- 402gLocks True Total Hydration at 70.0% (target 70%, -18g)
- Unadjusted Apparent Water
- 420gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
True (70.0%) vs Apparent (72.7%) Matrix for 600g Flour
Exact autolyse (362g) and bassinage (40g) water calibration around 600g flour at 70% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 68% (15% Seed) Mini Scale (-50g) | 550g + 42g = 592g (70%/600g ref) | 83g (42gF/41gW @ 100%) | 362g W (vs 374g app @ R1) | 11.8g salt (995g dough) | 70.1% drift → 68.07% (68% goal) |
| 600g @ 68% (18% Seed) Tighter Crumb (-2%) | 600g + 60g = 660g (70%/600g ref) | 108g (60gF/48gW @ 80%) | 401g W (vs 408g app @ R2) | 13.2g salt (1109g dough) | 69.1% drift → 68.03% (68% goal) |
| 600g @ 70% (20% Seed) [Exact Spec] | 600g + 60g = 660g (70%/600g ref) | 120g (60gF/60gW @ 100%) | 402g W (vs 420g app @ R3) | 13.2g salt (1122g dough) | 72.7% drift → 70.0% (70% goal) |
| 600g @ 72% (22% Seed) Airier Crumb (+2%) | 600g + 66g = 666g (70%/600g ref) | 132g (66gF/66gW @ 100%) | 414g W (vs 432g app @ R4) | 13.3g salt (1146g dough) | 74.8% drift → 72.07% (72% goal) |
| 650g @ 72% (25% Seed) Boosted Scale (+50g) | 650g + 72g = 722g (70%/600g ref) | 163g (72gF/91gW @ 125%) | 429g W (vs 468g app @ R5) | 14.4g salt (1242g dough) | 77.4% drift → 72.02% (72% goal) |
Dynamic Stoichiometric Workbench (402g)
Test custom loaf weights or alternative fermentation schedules directly against the 420g benchmark above.
True 70.0% vs 72.7% Apparent Hydration on 600g Flour (120g Starter)
True cereal hydration divides all aqueous inputs by the 660g flour denominator (600g main + 60g starter flour). Pouring 420g water yields 480g liquid (72.7%), while 402g main water plus 60g levain water equals 462g liquid—which locks True Total Hydration at 70.0% (target 70%).
At 70.0% true hydration (462g total water ÷ 660g flour), your 600g flour dough exhibits beginner friendly handling (2/5 stars). Cutting 18g from 420g down to 402g (362g + 40g) with 13.2g salt prevents serum weeping.
Bench & Dutch Oven Protocol for 1 Standard Loaf (600g Flour @ 70% Hydration)
- Initial Water Binding (362g W on 600g F): Hydrate 600g flour using 362g water (leaving 40g for stage 2 of 402g) for 45 min.
- Levain & Salinity Lock (120g Starter + 13.2g Salt): Fold in 120g 100% starter and 13.2g salt with 40g water, avoiding 420g (72.7%) drift.
- Fold Cadence for 70% (2/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1135g (660g flour) network.
- Final Proof & Oven Spring (1 Standard Loaf): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 402g)
How much starter and salt go into 600g flour at 70% hydration?
At 20% inoculation and 2% total-flour salt, combine 600g flour with 120g active starter (60gF + 60gW), 402g water, and 13.2g salt (2% of 660g total flour) for a 1135g batch.
Why does unadjusted 420g water cause a +2.7% surge on 600g flour at 70%?
Because 70% is below 100% starter hydration, 120g starter (60gW / 60gF) raises 420g water to 480g over 660g flour (72.7%). Cutting 18g to 402g locks 70.0%.
Should I use slap-and-fold or coil folds for 600g flour at 70% (402g water)?
With 402g water (362g + 40g) and 120g starter on 600g flour (1135g batch, 2/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 660g flour network.