700g Flour at 60% Low-Hydration Sourdough: 392g Water, 140g Starter & 15.4g Salt (2-Loaf Batch)
Stiff 60% formula for 700g flour (1247g dough, 2-loaf batch), deducting 28g starter water from 420g.
Mixing 700g unbleached flour, 420g water, and 140g liquid starter pushes real hydration to 63.6% (+3.6% overshoot) across 770g total grain. Measuring 392g corrected water (353g autolyse + 39g bassinage), 140g levain, and 15.4g salt removes 28g excess water and locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 392gLocks True Total Hydration at 60.0% (target 60%, -28g)
- Unadjusted Apparent Water
- 420gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
700g Flour at 60% Hydration: 2D Scale & Starter Sensitivity Matrix
Pre-computed gram weights around 700g main flour where 392g water locks True Total Hydration at 60.0% (target 60%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 58% (15% Seed) Compact Mix (-50g) | 650g + 49g = 699g (60%/700g ref) | 98g (49gF/49gW @ 100%) | 356g W (vs 377g app @ R1) | 14.0g salt (1104g dough) | 60.9% drift → 57.94% (58% goal) |
| 700g @ 58% (18% Seed) Conservative Pour | 700g + 70g = 770g (60%/700g ref) | 126g (70gF/56gW @ 80%) | 391g W (vs 406g app @ R2) | 15.4g salt (1217g dough) | 60.0% drift → 58.05% (58% goal) |
| 700g @ 60% (20% Seed) [Locked Benchmark] | 700g + 70g = 770g (60%/700g ref) | 140g (70gF/70gW @ 100%) | 392g W (vs 420g app @ R3) | 15.4g salt (1232g dough) | 63.6% drift → 60.0% (60% goal) |
| 700g @ 62% (22% Seed) Open-Crumb Push | 700g + 77g = 777g (60%/700g ref) | 154g (77gF/77gW @ 100%) | 405g W (vs 434g app @ R4) | 15.5g salt (1259g dough) | 65.8% drift → 62.03% (62% goal) |
| 750g @ 62% (25% Seed) Expanded Loaf (+50g) | 750g + 84g = 834g (60%/700g ref) | 188g (84gF/104gW @ 125%) | 413g W (vs 465g app @ R5) | 16.7g salt (1351g dough) | 68.2% drift → 61.99% (62% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Why 60% Low-Hydration Sourdough (700g Flour / 392g Water) Holds Spring
Fermentation enzymatics inside 140g starter cleave proteins across 70g flour while releasing 70g unbound water into your 700g dough. Avoiding the 63.6% (+3.6%) slump of an unadjusted 420g pour requires 392g water (353g + 39g) and 15.4g salt, which locks True Total Hydration at 60.0% (target 60%).
Glutenin macropolymer alignment for 700g flour at 60% hydration improves when 353g water (90% of 392g) swells endosperm proteins for 45 minutes prior to adding 140g acidic levain, 15.4g salt, and 39g reserved water—preventing the 63.6% slump of 420g water.
Step-by-Step Mixing & Folding Protocol for a 1247g Batch (700g @ 60%)
- 90% Water Autolyse (353g / 392g): Mix 700g unbleached flour with 353g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (39g W + 140g Levain): Add 140g starter (70gF/70gW), 15.4g salt, and 39g water for 60.0% (60%) across 770g flour.
- Viscoelastic Folding (1247g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance low extensibility.
- Cold Fermentation & Bake (700g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How does changing starter from 20% (140g) to 15% (105g) affect 700g flour at 60%?
Dropping starter from 140g to 105g on 700g flour reduces hidden starter water from 70g to 53g, raising required main water from 392g to 399g for 60%.
What baking temperature works best for a 1247g loaf (700g flour @ 60%)?
Bake your 1247g (2-Loaf Batch) dough made from 700g flour, 392g water (60.0%), 140g starter, and 15.4g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How much water do I need for 700g of flour at 60% hydration?
Multiplying 700g by 60% gives 420g apparent water, which drifts to 63.6% (+3.6%) with 140g starter. Weighing 392g main water (-28g cut) locks True Total Hydration at 60.0% (target 60%).