Exact 68% Sourdough Ratio for 700g Flour: 454g Water vs 476g Apparent (2-Loaf Batch)
Baker's math for 700g flour at 68% (1309g dough, 2-loaf batch): 454g corrected water vs 70.9% drift.
Scaling a 700g sourdough build to 68% with 140g 1:1:1 levain means an unadjusted 476g water pour drifts to 70.9% (+2.9% excess) from 70g hidden liquid and 70g fermented flour. Weighing 454g main water (-22g offset) plus 15.4g sea salt locks True Total Hydration at 68.05% (target 68%) across a 1309g loaf.
- Strict True Hydration Water
- 454gLocks True Total Hydration at 68.05% (target 68%, -22g)
- Unadjusted Apparent Water
- 476gPushes True Hydration to 70.9% (+2.9% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 700g / 68%
System flour (770g) and total water (524g) mass-balance rows around 700g flour at 68% (68.05%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (68% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 66% (15% Seed) Mini Scale (-50g) | 650g + 49g = 699g (68%/700g ref) | 98g (49gF/49gW @ 100%) | 412g W (vs 429g app @ R1) | 14.0g salt (1160g dough) | 68.4% drift → 65.95% (66% goal) |
| 700g @ 66% (18% Seed) Tighter Crumb (-2%) | 700g + 70g = 770g (68%/700g ref) | 126g (70gF/56gW @ 80%) | 452g W (vs 462g app @ R2) | 15.4g salt (1278g dough) | 67.3% drift → 65.97% (66% goal) |
| 700g @ 68% (20% Seed) [Exact Spec] | 700g + 70g = 770g (68%/700g ref) | 140g (70gF/70gW @ 100%) | 454g W (vs 476g app @ R3) | 15.4g salt (1294g dough) | 70.9% drift → 68.05% (68% goal) |
| 700g @ 70% (22% Seed) Airier Crumb (+2%) | 700g + 77g = 777g (68%/700g ref) | 154g (77gF/77gW @ 100%) | 467g W (vs 490g app @ R4) | 15.5g salt (1321g dough) | 73.0% drift → 70.01% (70% goal) |
| 750g @ 70% (25% Seed) Boosted Scale (+50g) | 750g + 84g = 834g (68%/700g ref) | 188g (84gF/104gW @ 125%) | 480g W (vs 525g app @ R5) | 16.7g salt (1418g dough) | 75.4% drift → 70.02% (70% goal) |
Dynamic Stoichiometric Workbench (454g)
Test custom loaf weights or alternative fermentation schedules directly against the 476g benchmark above.
True 68.05% vs 70.9% Apparent Hydration on 700g Flour (140g Starter)
Hydrating 700g flour with 476g water plus 140g starter forces 770g total flour to absorb 546g water (70.9%). Staging 409g autolyse water and 45g bassinage water (454g total, -22g deduction) with 15.4g salt in your 1309g dough locks True Total Hydration at 68.05% (target 68%).
At 68.05% true hydration (524g total water ÷ 770g flour), your 700g flour dough exhibits beginner friendly handling (2/5 stars). Cutting 22g from 476g down to 454g (409g + 45g) with 15.4g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 1309g Batch (700g @ 68%)
- Enzymatic Rest (700g Flour + 409g Water): Blend 409g water into 700g flour (holding back 45g of 454g) for 45 min.
- True-68% Calibration (-22g Deduction): Incorporate 140g starter, 15.4g sea salt, and 45g water to yield 1309g dough at 68.05% (vs 70.9%).
- Tension Alignment (770g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 2/5 stickiness and balanced elasticity.
- Overnight Retard & Cast-Iron Bake (2-Loaf Batch): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 454g)
Why does 476g water make my 700g flour dough feel like 70.9%?
Your 140g of 100% starter adds 70g water and 70g flour, turning 476g water into 546g water over 770g flour (70.9%). Dropping 22g to 454g locks True Total Hydration at 68.05% (target 68%).
Is 68% hydration too wet for 700g of bread flour?
At 68% (454g water on 700g flour, 1309g dough), the 68.05% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (2/5 tack).
Can I scale this 700g / 68% formula down by 50g to 650g flour?
At 650g flour and 68% hydration (vs 700g / 454g water), use 130g starter and 421g corrected water.