Country 72% Sourdough Formula for 600g Flour: 415g Water & 120g Levain (1 Standard Loaf)
True 71.97% vs 74.5% apparent breakdown for 600g flour (1148g 1 standard loaf, -17g water cut).
For 600g main flour at 72% hydration with 120g active 100% starter, pouring 432g water inflates moisture to 74.5% (+2.5% surge) via 60g starter flour and 60g starter water. Deducting 17g down to 415g main water with 13.2g salt (1148g batch) locks True Total Hydration at 71.97% (target 72%) over 660g system flour.
- Strict True Hydration Water
- 415gLocks True Total Hydration at 71.97% (target 72%, -17g)
- Unadjusted Apparent Water
- 432gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 600g / 72%
Comparing 415g corrected water (-17g cut) against 432g apparent water (74.5% drift) on 600g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 70% (15% Seed) Lean Seed (-50g) | 550g + 42g = 592g (72%/600g ref) | 83g (42gF/41gW @ 100%) | 373g W (vs 385g app @ R1) | 11.8g salt (1006g dough) | 72.0% drift → 69.93% (70% goal) |
| 600g @ 70% (18% Seed) Low Inoc (-2% Hyd) | 600g + 60g = 660g (72%/600g ref) | 108g (60gF/48gW @ 80%) | 414g W (vs 420g app @ R2) | 13.2g salt (1122g dough) | 70.9% drift → 70.0% (70% goal) |
| 600g @ 72% (20% Seed) [Target Baseline] | 600g + 60g = 660g (72%/600g ref) | 120g (60gF/60gW @ 100%) | 415g W (vs 432g app @ R3) | 13.2g salt (1135g dough) | 74.5% drift → 71.97% (72% goal) |
| 600g @ 74% (22% Seed) High Inoc (+2% Hyd) | 600g + 66g = 666g (72%/600g ref) | 132g (66gF/66gW @ 100%) | 427g W (vs 444g app @ R4) | 13.3g salt (1159g dough) | 76.6% drift → 74.02% (74% goal) |
| 650g @ 74% (25% Seed) Scaled Batch (+50g) | 650g + 72g = 722g (72%/600g ref) | 163g (72gF/91gW @ 125%) | 443g W (vs 481g app @ R5) | 14.4g salt (1256g dough) | 79.2% drift → 73.96% (74% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Open Crumb & Gluten Physics at 72% Hydration (600g Flour + 415g Water)
In a 1148g loaf built from 600g flour, 120g starter alters the solvent-to-solids ratio by injecting 60g water alongside 60g flour. Replacing the naive 432g water weight (74.5% true moisture) with 415g (-17g cut) and 13.2g salt locks True Total Hydration at 71.97% (target 72%).
Ionic shielding from 13.2g sodium chloride tightens gliadin-glutenin fibrils across 660g flour (600g base + 60g levain) at 72% hydration. Withholding 41g of your 415g water until after a 45-minute 374g autolyse gives the 1148g mass supple tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 600g Flour at 72%
- Autolyse Soak (374g W + 600g F): Hydrate 600g flour with 374g water (90% of 415g) for 45 min before adding 120g starter.
- Levain & Bassinage (120g starter + 13.2g salt + 41g W): Dimple 120g ripe levain (60gF/60gW) and 13.2g salt with 41g water to hit 71.97% (72%).
- Coil Fold Cadence (3/5 Tack, 1148g Dough): Space 4 wet-hand folds 30 min apart to align the 660g flour network (high stretch).
- Bulk Cutoff & 450°F Bake (1 Standard Loaf): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How does changing starter from 20% (120g) to 15% (90g) affect 600g flour at 72%?
Dropping starter from 120g to 90g on 600g flour reduces hidden starter water from 60g to 45g, raising required main water from 415g to 419g for 72%.
How much water should I hold back for bassinage in a 600g flour / 72% dough?
Out of 415g corrected main water for 600g flour at 72%, mix 374g (90%) during the 45-minute autolyse and trickle in 41g (10%) with 120g starter and 13.2g salt.
Why is salt 13.2g instead of 12g for 600g flour at 72%?
True 2.0% salinity counts the 60g flour inside your 120g starter (600g + 60g = 660g total flour × 2% = 13.2g salt), stabilizing the 1148g loaf at 71.97% (72%).