Country 72% Sourdough Formula for 750g Flour: 519g Water & 150g Levain (2-Loaf Batch)
True 72.0% vs 74.5% apparent breakdown for 750g flour (1436g 2-loaf batch, -21g water cut).
Target 72% hydration on 750g flour requires accounting for 150g levain (75g flour / 75g water); otherwise 540g water yields 74.5% (+2.5% jump). Pouring 519g water (467g base + 52g splash) and 16.5g salt for a 1436g dough locks True Total Hydration at 72.0% (target 72%).
- Strict True Hydration Water
- 519gLocks True Total Hydration at 72.0% (target 72%, -21g)
- Unadjusted Apparent Water
- 540gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Starter Inoculation & Water Deduction Table Around 750g Flour @ 72%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1436g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 70% (15% Seed) Reduced Flour (-50g) | 700g + 53g = 753g (72%/750g ref) | 105g (53gF/52gW @ 100%) | 475g W (vs 490g app @ R1) | 15.1g salt (1280g dough) | 72.0% drift → 69.99% (70% goal) |
| 750g @ 70% (18% Seed) Stiffer Step (-2%) | 750g + 75g = 825g (72%/750g ref) | 135g (75gF/60gW @ 80%) | 518g W (vs 525g app @ R2) | 16.5g salt (1403g dough) | 70.9% drift → 70.06% (70% goal) |
| 750g @ 72% (20% Seed) [Primary Formula] | 750g + 75g = 825g (72%/750g ref) | 150g (75gF/75gW @ 100%) | 519g W (vs 540g app @ R3) | 16.5g salt (1419g dough) | 74.5% drift → 72.0% (72% goal) |
| 750g @ 74% (22% Seed) Wetter Step (+2%) | 750g + 83g = 833g (72%/750g ref) | 165g (83gF/82gW @ 100%) | 534g W (vs 555g app @ R4) | 16.7g salt (1449g dough) | 76.5% drift → 73.95% (74% goal) |
| 800g @ 74% (25% Seed) Up-Scaled (+50g) | 800g + 89g = 889g (72%/750g ref) | 200g (89gF/111gW @ 125%) | 547g W (vs 592g app @ R5) | 17.8g salt (1547g dough) | 79.1% drift → 74.02% (74% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 519g baseline.
Open Crumb & Gluten Physics at 72% Hydration (750g Flour + 519g Water)
Fermentation enzymatics inside 150g starter cleave proteins across 75g flour while releasing 75g unbound water into your 750g dough. Avoiding the 74.5% (+2.5%) slump of an unadjusted 540g pour requires 519g water (467g + 52g) and 16.5g salt, which locks True Total Hydration at 72.0% (target 72%).
At 72% target hydration (72.0%), the 1436g dough (750g flour + 519g water + 150g starter) displays high extensibility and supple elasticity (3/5 stickiness). Holding 52g water back from the 467g autolyse protects disulfide cross-links with 16.5g salt.
Bench & Dutch Oven Protocol for 2-Loaf Batch (750g Flour @ 72% Hydration)
- Stage-1 Hydration (467g of 519g Water): Whisk 467g water into 750g base flour and cover for 45 min while 150g starter peaks.
- Stage-2 Double Hydration (+52g Splash & 16.5g Salt): Slap-and-fold 150g culture (75gF/75gW), 16.5g salt, and 52g water to lock 72.0% (72%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 1436g (825g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Common Scaling & Troubleshooting Questions (519g)
Is 72% hydration too wet for 750g of bread flour?
At 72% (519g water on 750g flour, 1436g dough), the 72.0% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (3/5 tack).
How sticky is a 750g flour sourdough at 72% hydration (519g water)?
At 72.0% (target 72%) with 519g water and 150g starter on 750g flour, rheology scores 3/5 stars (Moderate) with high extensibility.
What is the true flour weight in a 750g flour + 150g starter dough at 72%?
Combining 750g main flour with 150g of 100% starter (75g flour + 75g water) yields 825g total system flour, paired with 594g total water (519g main + 75g starter) for 72.0% (72%).