Country 72% Sourdough Formula for 700g Flour: 484g Water & 140g Levain (2-Loaf Batch)
True 71.95% vs 74.5% apparent breakdown for 700g flour (1339g 2-loaf batch, -20g water cut).
Because 140g of 100% levain supplies 70g water and 70g flour to 700g main flour (770g system flour), adding 504g water spikes dough hydration to 74.5% (+2.5%). Using 484g water (436g + 48g) and 15.4g salt (1339g yield) locks True Total Hydration at 71.95% (target 72%).
- Strict True Hydration Water
- 484gLocks True Total Hydration at 71.95% (target 72%, -20g)
- Unadjusted Apparent Water
- 504gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (700g Flour / 484g Water)
System flour (770g) and total water (554g) mass-balance rows around 700g flour at 72% (71.95%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 70% (15% Seed) Compact Mix (-50g) | 650g + 49g = 699g (72%/700g ref) | 98g (49gF/49gW @ 100%) | 440g W (vs 455g app @ R1) | 14.0g salt (1188g dough) | 72.1% drift → 69.96% (70% goal) |
| 700g @ 70% (18% Seed) Conservative Pour | 700g + 70g = 770g (72%/700g ref) | 126g (70gF/56gW @ 80%) | 483g W (vs 490g app @ R2) | 15.4g salt (1309g dough) | 70.9% drift → 70.0% (70% goal) |
| 700g @ 72% (20% Seed) [Locked Benchmark] | 700g + 70g = 770g (72%/700g ref) | 140g (70gF/70gW @ 100%) | 484g W (vs 504g app @ R3) | 15.4g salt (1324g dough) | 74.5% drift → 71.95% (72% goal) |
| 700g @ 74% (22% Seed) Open-Crumb Push | 700g + 77g = 777g (72%/700g ref) | 154g (77gF/77gW @ 100%) | 498g W (vs 518g app @ R4) | 15.5g salt (1352g dough) | 76.6% drift → 74.0% (74% goal) |
| 750g @ 74% (25% Seed) Expanded Loaf (+50g) | 750g + 84g = 834g (72%/700g ref) | 188g (84gF/104gW @ 125%) | 513g W (vs 555g app @ R5) | 16.7g salt (1451g dough) | 79.0% drift → 73.98% (74% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this 700g Flour at 72% Hydration Sourdoug specification up or down on your digital scale with zero hydration drift.
Open Crumb & Gluten Physics at 72% Hydration (700g Flour + 484g Water)
Precision scaling for a 1339g (2-Loaf Batch) bake starts with 770g system flour (700g main + 70g levain). Instead of pouring 504g water (74.5% actual), deducting 20g to 484g main water (436g + 48g) and 15.4g salt locks True Total Hydration at 71.95% (target 72%).
Capillary water binding across 770g total flour (700g + 70g) at 71.95% (72% target) leaves a 3/5 stickiness profile with high extensibility. Subtracting 20g water (484g vs 504g) and dosing 15.4g salt locks vertical oven spring in the 1339g loaf.
Execution Schedule: 700g Flour, 484g Water & 140g Starter (71.95%)
- Initial Water Binding (436g W on 700g F): Hydrate 700g flour using 436g water (leaving 48g for stage 2 of 484g) for 45 min.
- Levain & Salinity Lock (140g Starter + 15.4g Salt): Fold in 140g 100% starter and 15.4g salt with 48g water, avoiding 504g (74.5%) drift.
- Fold Cadence for 72% (3/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1339g (770g flour) network.
- Final Proof & Oven Spring (2-Loaf Batch): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Diagnostic Answers: 700g Flour at 72% Hydration Sourdough Recipe
What is the true flour weight in a 700g flour + 140g starter dough at 72%?
Combining 700g main flour with 140g of 100% starter (70g flour + 70g water) yields 770g total system flour, paired with 554g total water (484g main + 70g starter) for 71.95% (72%).
Why does unadjusted 504g water cause a +2.5% surge on 700g flour at 72%?
Because 72% is below 100% starter hydration, 140g starter (70gW / 70gF) raises 504g water to 574g over 770g flour (74.5%). Cutting 20g to 484g locks 71.95%.
How much water do I need for 700g of flour at 72% hydration?
Multiplying 700g by 72% gives 504g apparent water, which drifts to 74.5% (+2.5%) with 140g starter. Weighing 484g main water (-20g cut) locks True Total Hydration at 71.95% (target 72%).