750g Flour at 62% Low-Hydration Sourdough: 437g Water, 150g Starter & 16.5g Salt (2-Loaf Batch)
Stiff 62% formula for 750g flour (1354g dough, 2-loaf batch), deducting 28g starter water from 465g.
Mixing 750g unbleached flour, 465g water, and 150g liquid starter pushes real hydration to 65.5% (+3.5% overshoot) across 825g total grain. Measuring 437g corrected water (393g autolyse + 44g bassinage), 150g levain, and 16.5g salt removes 28g excess water and locks True Total Hydration at 62.06% (target 62%).
- Strict True Hydration Water
- 437gLocks True Total Hydration at 62.06% (target 62%, -28g)
- Unadjusted Apparent Water
- 465gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 750g / 62%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1354g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 60% (15% Seed) Smaller Loaf (-50g) | 700g + 53g = 753g (62%/750g ref) | 105g (53gF/52gW @ 100%) | 400g W (vs 420g app @ R1) | 15.1g salt (1205g dough) | 62.7% drift → 60.03% (60% goal) |
| 750g @ 60% (18% Seed) Lower Moisture (-2%) | 750g + 75g = 825g (62%/750g ref) | 135g (75gF/60gW @ 80%) | 435g W (vs 450g app @ R2) | 16.5g salt (1320g dough) | 61.8% drift → 60.0% (60% goal) |
| 750g @ 62% (20% Seed) [Calibrated Target] | 750g + 75g = 825g (62%/750g ref) | 150g (75gF/75gW @ 100%) | 437g W (vs 465g app @ R3) | 16.5g salt (1337g dough) | 65.5% drift → 62.06% (62% goal) |
| 750g @ 64% (22% Seed) Higher Moisture (+2%) | 750g + 83g = 833g (62%/750g ref) | 165g (83gF/82gW @ 100%) | 451g W (vs 480g app @ R4) | 16.7g salt (1366g dough) | 67.5% drift → 63.99% (64% goal) |
| 800g @ 64% (25% Seed) Larger Batch (+50g) | 800g + 89g = 889g (62%/750g ref) | 200g (89gF/111gW @ 125%) | 458g W (vs 512g app @ R5) | 17.8g salt (1458g dough) | 70.1% drift → 64.0% (64% goal) |
Live Parameter Solver for 750g Flour at 62% Low-Hydration Sourdough:
Dial in custom baker's percentages and export your adjusted 437g formula for bake day.
Why 62% Low-Hydration Sourdough (750g Flour / 437g Water) Holds Spring
Introducing 150g ripe culture into 750g flour contributes 75g degraded gluten and 75g organic-acid water, pushing an unadjusted 465g pour to 65.5% (+3.5% surge). Weighing 437g water (393g autolyse + 44g bassinage) and 16.5g salt across 825g flour locks True Total Hydration at 62.06% (target 62%).
Farinograph torque on 750g flour at 62% (437g main water + 75g starter water = 512g over 825g flour) peaks when 393g water hydrates starch granules before 16.5g salt and 44g bassinage water arrive, balancing low stretch with high tenacity recoil.
Double-Hydration (393g + 44g) Mixing Steps on 750g Flour
- 90% Water Autolyse (393g / 437g): Mix 750g unbleached flour with 393g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (44g W + 150g Levain): Add 150g starter (75gF/75gW), 16.5g salt, and 44g water for 62.06% (62%) across 825g flour.
- Viscoelastic Folding (1354g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance low extensibility.
- Cold Fermentation & Bake (750g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Cereal Chemistry & Bench Execution FAQs
How much water do I need for 750g of flour at 62% hydration?
Multiplying 750g by 62% gives 465g apparent water, which drifts to 65.5% (+3.5%) with 150g starter. Weighing 437g main water (-28g cut) locks True Total Hydration at 62.06% (target 62%).
What baking temperature works best for a 1354g loaf (750g flour @ 62%)?
Bake your 1354g (2-Loaf Batch) dough made from 750g flour, 437g water (62.06%), 150g starter, and 16.5g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How much water should I hold back for bassinage in a 750g flour / 62% dough?
Out of 437g corrected main water for 750g flour at 62%, mix 393g (90%) during the 45-minute autolyse and trickle in 44g (10%) with 150g starter and 16.5g salt.