700g Flour at 62% Low-Hydration Sourdough: 407g Water, 140g Starter & 15.4g Salt (2-Loaf Batch)
Stiff 62% formula for 700g flour (1262g dough, 2-loaf batch), deducting 27g starter water from 434g.
When 140g ripe starter joins 700g flour, its 70g water and 70g flour turn an unadjusted 434g water addition into 65.5% hydration (+3.5% error). Trimming 27g so main water reads 407g alongside 15.4g salt (1262g total mass) locks True Total Hydration at 61.95% (target 62%).
- Strict True Hydration Water
- 407gLocks True Total Hydration at 61.95% (target 62%, -27g)
- Unadjusted Apparent Water
- 434gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Starter Inoculation & Water Deduction Table Around 700g Flour @ 62%
System flour (770g) and total water (477g) mass-balance rows around 700g flour at 62% (61.95%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 60% (15% Seed) Reduced Flour (-50g) | 650g + 49g = 699g (62%/700g ref) | 98g (49gF/49gW @ 100%) | 370g W (vs 390g app @ R1) | 14.0g salt (1118g dough) | 62.8% drift → 59.94% (60% goal) |
| 700g @ 60% (18% Seed) Stiffer Step (-2%) | 700g + 70g = 770g (62%/700g ref) | 126g (70gF/56gW @ 80%) | 406g W (vs 420g app @ R2) | 15.4g salt (1232g dough) | 61.8% drift → 60.0% (60% goal) |
| 700g @ 62% (20% Seed) [Primary Formula] | 700g + 70g = 770g (62%/700g ref) | 140g (70gF/70gW @ 100%) | 407g W (vs 434g app @ R3) | 15.4g salt (1247g dough) | 65.5% drift → 61.95% (62% goal) |
| 700g @ 64% (22% Seed) Wetter Step (+2%) | 700g + 77g = 777g (62%/700g ref) | 154g (77gF/77gW @ 100%) | 420g W (vs 448g app @ R4) | 15.5g salt (1274g dough) | 67.6% drift → 63.96% (64% goal) |
| 750g @ 64% (25% Seed) Up-Scaled (+50g) | 750g + 84g = 834g (62%/700g ref) | 188g (84gF/104gW @ 125%) | 430g W (vs 480g app @ R5) | 16.7g salt (1368g dough) | 70.0% drift → 64.03% (64% goal) |
Dynamic Stoichiometric Workbench (407g)
Test custom loaf weights or alternative fermentation schedules directly against the 434g benchmark above.
Why 62% Low-Hydration Sourdough (700g Flour / 407g Water) Holds Spring
Gravimetric auditing of 700g flour plus 140g starter shows 770g total dry base and 477g target water for 62% hydration. Because the levain already supplies 70g water, cutting 434g by 27g down to 407g (with 15.4g salt in a 1262g batch) locks True Total Hydration at 61.95% (target 62%).
When 700g flour is mixed to 62% (61.95%) using 407g water, 140g levain, and 15.4g salt (1262g total), reserving 41g water from the 366g autolyse keeps dough stickiness at 1/5 instead of drifting to 65.5%.
Rheological Handling Guide (1/5 Tack) for 700g Flour at 62%
- Endosperm Saturation (700g Flour / 366g Water): Rub 366g water into 700g flour (saving 41g of 407g) and rest 40 min.
- Ionic Salt & Culture Mix (140g Levain + 15.4g Sea Salt): Pinch 140g peaked starter and 15.4g salt dissolved in 41g water into the 1262g batch (-27g vs 434g).
- Rheological Laminations (62% / 61.95%): Perform 1 bench lamination plus 3 coil folds every 35 min for high tenacity tenacity across 770g system flour.
- Cold Proof & Dutch Oven Spring (1262g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 407g)
How much water do I deduct for 140g starter in a 700g / 62% recipe?
Deduct 27g of water from the 434g apparent weight (pouring 407g main water instead) to offset the +3.5% surge (65.5%) from 140g starter (70gW/70gF).
How does changing starter from 20% (140g) to 15% (105g) affect 700g flour at 62%?
Dropping starter from 140g to 105g on 700g flour reduces hidden starter water from 70g to 53g, raising required main water from 407g to 414g for 62%.
How many loaves does 700g flour at 62% hydration (1262g) make?
A 700g flour formula with 407g water, 140g starter, and 15.4g salt produces 1262g total dough—ideal as 2-Loaf Batch at 61.95% (62%).