Country 75% Sourdough Formula for 600g Flour: 435g Water & 120g Levain (1 Standard Loaf)
True 75.0% vs 77.3% apparent breakdown for 600g flour (1168g 1 standard loaf, -15g water cut).
In a 600g flour formula at 75%, naive baker's math (450g water + 120g starter) overshoots to 77.3% (+2.3% above spec) across 660g total flour. Setting your scale to 435g water (-15g deduction) and 13.2g salt in a 1168g batch locks True Total Hydration at 75.0% (target 75%).
- Strict True Hydration Water
- 435gLocks True Total Hydration at 75.0% (target 75%, -15g)
- Unadjusted Apparent Water
- 450gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (600g Flour / 435g Water)
Comparing 435g corrected water (-15g cut) against 450g apparent water (77.3% drift) on 600g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 73% (15% Seed) Reduced Flour (-50g) | 550g + 42g = 592g (75%/600g ref) | 83g (42gF/41gW @ 100%) | 391g W (vs 402g app @ R1) | 11.8g salt (1024g dough) | 74.8% drift → 72.97% (73% goal) |
| 600g @ 73% (18% Seed) Stiffer Step (-2%) | 600g + 60g = 660g (75%/600g ref) | 108g (60gF/48gW @ 80%) | 434g W (vs 438g app @ R2) | 13.2g salt (1142g dough) | 73.6% drift → 73.03% (73% goal) |
| 600g @ 75% (20% Seed) [Primary Formula] | 600g + 60g = 660g (75%/600g ref) | 120g (60gF/60gW @ 100%) | 435g W (vs 450g app @ R3) | 13.2g salt (1155g dough) | 77.3% drift → 75.0% (75% goal) |
| 600g @ 77% (22% Seed) Wetter Step (+2%) | 600g + 66g = 666g (75%/600g ref) | 132g (66gF/66gW @ 100%) | 447g W (vs 462g app @ R4) | 13.3g salt (1179g dough) | 79.3% drift → 77.03% (77% goal) |
| 650g @ 77% (25% Seed) Up-Scaled (+50g) | 650g + 72g = 722g (75%/600g ref) | 163g (72gF/91gW @ 125%) | 465g W (vs 501g app @ R5) | 14.4g salt (1278g dough) | 82.0% drift → 77.01% (77% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this 600g Flour at 75% Hydration Sourdoug specification up or down on your digital scale with zero hydration drift.
Open Crumb & Gluten Physics at 75% Hydration (600g Flour + 435g Water)
Fermentation enzymatics inside 120g starter cleave proteins across 60g flour while releasing 60g unbound water into your 600g dough. Avoiding the 77.3% (+2.3%) slump of an unadjusted 450g pour requires 435g water (392g + 43g) and 13.2g salt, which locks True Total Hydration at 75.0% (target 75%).
At 75% target hydration (75.0%), the 1168g dough (600g flour + 435g water + 120g starter) displays high extensibility and supple elasticity (3/5 stickiness). Holding 43g water back from the 392g autolyse protects disulfide cross-links with 13.2g salt.
Bench & Dutch Oven Protocol for 1 Standard Loaf (600g Flour @ 75% Hydration)
- 90% Water Autolyse (392g / 435g): Mix 600g unbleached flour with 392g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (43g W + 120g Levain): Add 120g starter (60gF/60gW), 13.2g salt, and 43g water for 75.0% (75%) across 660g flour.
- Viscoelastic Folding (1168g Batch, Moderate): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (600g Base): Shape into a taut 1 standard loaf, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Diagnostic Answers: 600g Flour at 75% Hydration Sourdough Recipe
Why does unadjusted 450g water cause a +2.3% surge on 600g flour at 75%?
Because 75% is below 100% starter hydration, 120g starter (60gW / 60gF) raises 450g water to 510g over 660g flour (77.3%). Cutting 15g to 435g locks 75.0%.
How much starter and salt go into 600g flour at 75% hydration?
At 20% inoculation and 2% total-flour salt, combine 600g flour with 120g active starter (60gF + 60gW), 435g water, and 13.2g salt (2% of 660g total flour) for a 1168g batch.
How sticky is a 600g flour sourdough at 75% hydration (435g water)?
At 75.0% (target 75%) with 435g water and 120g starter on 600g flour, rheology scores 3/5 stars (Moderate) with high extensibility.