750g Flour at 60% Low-Hydration Sourdough: 420g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)
Stiff 60% formula for 750g flour (1337g dough, 2-loaf batch), deducting 30g starter water from 450g.
Across 825g combined flour (750g base + 75g from 150g starter), an unadjusted 450g water weight produces 525g total liquid or 63.6% (+3.6% surge). Restricting main water to 420g (-30g) with 16.5g salt (1337g dough) locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 420gLocks True Total Hydration at 60.0% (target 60%, -30g)
- Unadjusted Apparent Water
- 450gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
True (60.0%) vs Apparent (63.6%) Matrix for 750g Flour
Neighborhood sensitivity across 750g ± 50g flour and 60% ± 2% hydration (150g starter, 16.5g salt, 1337g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 58% (15% Seed) Reduced Flour (-50g) | 700g + 53g = 753g (60%/750g ref) | 105g (53gF/52gW @ 100%) | 385g W (vs 406g app @ R1) | 15.1g salt (1190g dough) | 60.8% drift → 58.03% (58% goal) |
| 750g @ 58% (18% Seed) Stiffer Step (-2%) | 750g + 75g = 825g (60%/750g ref) | 135g (75gF/60gW @ 80%) | 418g W (vs 435g app @ R2) | 16.5g salt (1303g dough) | 60.0% drift → 57.94% (58% goal) |
| 750g @ 60% (20% Seed) [Primary Formula] | 750g + 75g = 825g (60%/750g ref) | 150g (75gF/75gW @ 100%) | 420g W (vs 450g app @ R3) | 16.5g salt (1320g dough) | 63.6% drift → 60.0% (60% goal) |
| 750g @ 62% (22% Seed) Wetter Step (+2%) | 750g + 83g = 833g (60%/750g ref) | 165g (83gF/82gW @ 100%) | 434g W (vs 465g app @ R4) | 16.7g salt (1349g dough) | 65.7% drift → 61.94% (62% goal) |
| 800g @ 62% (25% Seed) Up-Scaled (+50g) | 800g + 89g = 889g (60%/750g ref) | 200g (89gF/111gW @ 125%) | 440g W (vs 496g app @ R5) | 17.8g salt (1440g dough) | 68.3% drift → 61.98% (62% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Stiff 60% Low-Hydration Sourdough Re specification up or down on your digital scale with zero hydration drift.
Why 60% Low-Hydration Sourdough (750g Flour / 420g Water) Holds Spring
Mass-balance stoichiometry for 750g flour and 150g 1:1:1 levain tracks 75g pre-fermented starch and 75g free liquid across a 1337g batch. Leaving water at 450g inflates moisture to 63.6% (+3.6%), whereas 420g water (-30g) with 16.5g salt locks True Total Hydration at 60.0% (target 60%).
When 750g flour is mixed to 60% (60.0%) using 420g water, 150g levain, and 16.5g salt (1337g total), reserving 42g water from the 378g autolyse keeps dough stickiness at 1/5 instead of drifting to 63.6%.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 750g Flour at 60%
- Dry-Pocket Elimination (750g F + 378g W): Combine 750g flour with 378g water (withholding 42g from 420g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-30g Cut from 450g): Work 150g active starter, 16.5g salt, and 42g bassinage water into the 1337g dough (60.0%).
- Strength Building (1/5 Stars at 60%): Apply 4 gentle folds every 30 min so 825g total flour develops high tenacity backbone.
- Shaping & Crust Caramelization (1337g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Diagnostic Answers: Stiff 60% Low-Hydration Sourdough Recipe for
What is the true flour weight in a 750g flour + 150g starter dough at 60%?
Combining 750g main flour with 150g of 100% starter (75g flour + 75g water) yields 825g total system flour, paired with 495g total water (420g main + 75g starter) for 60.0% (60%).
How many loaves does 750g flour at 60% hydration (1337g) make?
A 750g flour formula with 420g water, 150g starter, and 16.5g salt produces 1337g total dough—ideal as 2-Loaf Batch at 60.0% (60%).
Should I use slap-and-fold or coil folds for 750g flour at 60% (420g water)?
With 420g water (378g + 42g) and 150g starter on 750g flour (1337g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 825g flour network.