Country 75% Sourdough Formula for 700g Flour: 508g Water & 140g Levain (2-Loaf Batch)
True 75.06% vs 77.3% apparent breakdown for 700g flour (1363g 2-loaf batch, -17g water cut).
A 1363g sourdough batch using 700g flour and 140g starter holds 770g total flour (700g + 70g). While 525g apparent water creates 77.3% wetness (+2.3% drift), cutting 17g to 508g main water with 15.4g salt locks True Total Hydration at 75.06% (target 75%).
- Strict True Hydration Water
- 508gLocks True Total Hydration at 75.06% (target 75%, -17g)
- Unadjusted Apparent Water
- 525gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Starter Inoculation & Water Deduction Table Around 700g Flour @ 75%
System flour (770g) and total water (578g) mass-balance rows around 700g flour at 75% (75.06%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 73% (15% Seed) Smaller Loaf (-50g) | 650g + 49g = 699g (75%/700g ref) | 98g (49gF/49gW @ 100%) | 461g W (vs 475g app @ R1) | 14.0g salt (1209g dough) | 75.0% drift → 72.96% (73% goal) |
| 700g @ 73% (18% Seed) Lower Moisture (-2%) | 700g + 70g = 770g (75%/700g ref) | 126g (70gF/56gW @ 80%) | 506g W (vs 511g app @ R2) | 15.4g salt (1332g dough) | 73.6% drift → 72.99% (73% goal) |
| 700g @ 75% (20% Seed) [Calibrated Target] | 700g + 70g = 770g (75%/700g ref) | 140g (70gF/70gW @ 100%) | 508g W (vs 525g app @ R3) | 15.4g salt (1348g dough) | 77.3% drift → 75.06% (75% goal) |
| 700g @ 77% (22% Seed) Higher Moisture (+2%) | 700g + 77g = 777g (75%/700g ref) | 154g (77gF/77gW @ 100%) | 521g W (vs 539g app @ R4) | 15.5g salt (1375g dough) | 79.3% drift → 76.96% (77% goal) |
| 750g @ 77% (25% Seed) Larger Batch (+50g) | 750g + 84g = 834g (75%/700g ref) | 188g (84gF/104gW @ 125%) | 538g W (vs 578g app @ R5) | 16.7g salt (1476g dough) | 81.8% drift → 76.98% (77% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 508g baseline.
Open Crumb & Gluten Physics at 75% Hydration (700g Flour + 508g Water)
Mass-balance stoichiometry for 700g flour and 140g 1:1:1 levain tracks 70g pre-fermented starch and 70g free liquid across a 1363g batch. Leaving water at 525g inflates moisture to 77.3% (+2.3%), whereas 508g water (-17g) with 15.4g salt locks True Total Hydration at 75.06% (target 75%).
In this 1363g (2-Loaf Batch) build at 75.06% (target 75%), free-water mobility (3/5 tack, Moderate) depends on staging 508g water into 457g initial soak and 51g post-levain splash alongside 140g starter and 15.4g sea salt.
Rheological Handling Guide (3/5 Tack) for 700g Flour at 75%
- Dry-Pocket Elimination (700g F + 457g W): Combine 700g flour with 457g water (withholding 51g from 508g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-17g Cut from 525g): Work 140g active starter, 15.4g salt, and 51g bassinage water into the 1363g dough (75.06%).
- Strength Building (3/5 Stars at 75%): Apply 4 gentle folds every 30 min so 770g total flour develops supple backbone.
- Shaping & Crust Caramelization (1363g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Common Scaling & Troubleshooting Questions (508g)
How much water should I hold back for bassinage in a 700g flour / 75% dough?
Out of 508g corrected main water for 700g flour at 75%, mix 457g (90%) during the 45-minute autolyse and trickle in 51g (10%) with 140g starter and 15.4g salt.
Should I use slap-and-fold or coil folds for 700g flour at 75% (508g water)?
With 508g water (457g + 51g) and 140g starter on 700g flour (1363g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 770g flour network.
What is the total dough weight for 700g flour at 75% hydration?
Summing 700g main flour, 508g corrected water, 140g starter (70gF/70gW), and 15.4g salt yields 1363g of dough (2-Loaf Batch at 75.06%).