Country 74% Sourdough Formula for 700g Flour: 500g Water & 140g Levain (2-Loaf Batch)
True 74.03% vs 76.4% apparent breakdown for 700g flour (1355g 2-loaf batch, -18g water cut).
For 700g main flour at 74% hydration with 140g active 100% starter, pouring 518g water inflates moisture to 76.4% (+2.4% surge) via 70g starter flour and 70g starter water. Deducting 18g down to 500g main water with 15.4g salt (1355g batch) locks True Total Hydration at 74.03% (target 74%) over 770g system flour.
- Strict True Hydration Water
- 500gLocks True Total Hydration at 74.03% (target 74%, -18g)
- Unadjusted Apparent Water
- 518gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
700g Flour at 74% Hydration: 2D Scale & Starter Sensitivity Matrix
Pre-computed gram weights around 700g main flour where 500g water locks True Total Hydration at 74.03% (target 74%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 72% (15% Seed) Reduced Flour (-50g) | 650g + 49g = 699g (74%/700g ref) | 98g (49gF/49gW @ 100%) | 454g W (vs 468g app @ R1) | 14.0g salt (1202g dough) | 74.0% drift → 71.96% (72% goal) |
| 700g @ 72% (18% Seed) Stiffer Step (-2%) | 700g + 70g = 770g (74%/700g ref) | 126g (70gF/56gW @ 80%) | 498g W (vs 504g app @ R2) | 15.4g salt (1324g dough) | 72.7% drift → 71.95% (72% goal) |
| 700g @ 74% (20% Seed) [Primary Formula] | 700g + 70g = 770g (74%/700g ref) | 140g (70gF/70gW @ 100%) | 500g W (vs 518g app @ R3) | 15.4g salt (1340g dough) | 76.4% drift → 74.03% (74% goal) |
| 700g @ 76% (22% Seed) Wetter Step (+2%) | 700g + 77g = 777g (74%/700g ref) | 154g (77gF/77gW @ 100%) | 514g W (vs 532g app @ R4) | 15.5g salt (1368g dough) | 78.4% drift → 76.06% (76% goal) |
| 750g @ 76% (25% Seed) Up-Scaled (+50g) | 750g + 84g = 834g (74%/700g ref) | 188g (84gF/104gW @ 125%) | 530g W (vs 570g app @ R5) | 16.7g salt (1468g dough) | 80.8% drift → 76.02% (76% goal) |
Live Parameter Solver for Country 74% Sourdough Formula for 700g Flo
Dial in custom baker's percentages and export your adjusted 500g formula for bake day.
Open Crumb & Gluten Physics at 74% Hydration (700g Flour + 500g Water)
Multiplying 700g flour by 74% gives 518g apparent water, but adding 140g starter (70g flour + 70g water) shifts system totals to 588g water over 770g flour (76.4%, +2.4% drift). Deducting 18g down to 500g main water (570g total water) locks True Total Hydration at 74.03% (target 74%).
At 74% target hydration (74.03%), the 1355g dough (700g flour + 500g water + 140g starter) displays high extensibility and supple elasticity (3/5 stickiness). Holding 50g water back from the 450g autolyse protects disulfide cross-links with 15.4g salt.
Step-by-Step Mixing & Folding Protocol for a 1355g Batch (700g @ 74%)
- Autolyse Soak (450g W + 700g F): Hydrate 700g flour with 450g water (90% of 500g) for 45 min before adding 140g starter.
- Levain & Bassinage (140g starter + 15.4g salt + 50g W): Dimple 140g ripe levain (70gF/70gW) and 15.4g salt with 50g water to hit 74.03% (74%).
- Coil Fold Cadence (3/5 Tack, 1355g Dough): Space 4 wet-hand folds 30 min apart to align the 770g flour network (high stretch).
- Bulk Cutoff & 450°F Bake (2-Loaf Batch): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Cereal Chemistry & Bench Execution FAQs
How much water do I need for 700g of flour at 74% hydration?
Multiplying 700g by 74% gives 518g apparent water, which drifts to 76.4% (+2.4%) with 140g starter. Weighing 500g main water (-18g cut) locks True Total Hydration at 74.03% (target 74%).
How much water should I hold back for bassinage in a 700g flour / 74% dough?
Out of 500g corrected main water for 700g flour at 74%, mix 450g (90%) during the 45-minute autolyse and trickle in 50g (10%) with 140g starter and 15.4g salt.
How much water do I deduct for 140g starter in a 700g / 74% recipe?
Deduct 18g of water from the 518g apparent weight (pouring 500g main water instead) to offset the +2.4% surge (76.4%) from 140g starter (70gW/70gF).