Country 74% Sourdough Formula for 750g Flour: 536g Water & 150g Levain (2-Loaf Batch)
True 74.06% vs 76.4% apparent breakdown for 750g flour (1453g 2-loaf batch, -19g water cut).
Because 150g of 100% levain supplies 75g water and 75g flour to 750g main flour (825g system flour), adding 555g water spikes dough hydration to 76.4% (+2.4%). Using 536g water (482g + 54g) and 16.5g salt (1453g yield) locks True Total Hydration at 74.06% (target 74%).
- Strict True Hydration Water
- 536gLocks True Total Hydration at 74.06% (target 74%, -19g)
- Unadjusted Apparent Water
- 555gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (74.06%) vs Apparent (76.4%) Matrix for 750g Flour
Neighborhood sensitivity across 750g ± 50g flour and 74% ± 2% hydration (150g starter, 16.5g salt, 1453g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 72% (15% Seed) Smaller Loaf (-50g) | 700g + 53g = 753g (74%/750g ref) | 105g (53gF/52gW @ 100%) | 490g W (vs 504g app @ R1) | 15.1g salt (1295g dough) | 73.8% drift → 71.98% (72% goal) |
| 750g @ 72% (18% Seed) Lower Moisture (-2%) | 750g + 75g = 825g (74%/750g ref) | 135g (75gF/60gW @ 80%) | 534g W (vs 540g app @ R2) | 16.5g salt (1419g dough) | 72.7% drift → 72.0% (72% goal) |
| 750g @ 74% (20% Seed) [Calibrated Target] | 750g + 75g = 825g (74%/750g ref) | 150g (75gF/75gW @ 100%) | 536g W (vs 555g app @ R3) | 16.5g salt (1436g dough) | 76.4% drift → 74.06% (74% goal) |
| 750g @ 76% (22% Seed) Higher Moisture (+2%) | 750g + 83g = 833g (74%/750g ref) | 165g (83gF/82gW @ 100%) | 551g W (vs 570g app @ R4) | 16.7g salt (1466g dough) | 78.3% drift → 75.99% (76% goal) |
| 800g @ 76% (25% Seed) Larger Batch (+50g) | 800g + 89g = 889g (74%/750g ref) | 200g (89gF/111gW @ 125%) | 565g W (vs 608g app @ R5) | 17.8g salt (1565g dough) | 80.9% drift → 76.04% (76% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Open Crumb & Gluten Physics at 74% Hydration (750g Flour + 536g Water)
Gravimetric auditing of 750g flour plus 150g starter shows 825g total dry base and 611g target water for 74% hydration. Because the levain already supplies 75g water, cutting 555g by 19g down to 536g (with 16.5g salt in a 1453g batch) locks True Total Hydration at 74.06% (target 74%).
In this 1453g (2-Loaf Batch) build at 74.06% (target 74%), free-water mobility (3/5 tack, Moderate) depends on staging 536g water into 482g initial soak and 54g post-levain splash alongside 150g starter and 16.5g sea salt.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 750g Flour at 74%
- Initial Water Binding (482g W on 750g F): Hydrate 750g flour using 482g water (leaving 54g for stage 2 of 536g) for 45 min.
- Levain & Salinity Lock (150g Starter + 16.5g Salt): Fold in 150g 100% starter and 16.5g salt with 54g water, avoiding 555g (76.4%) drift.
- Fold Cadence for 74% (3/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1453g (825g flour) network.
- Final Proof & Oven Spring (2-Loaf Batch): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
Why is salt 16.5g instead of 15g for 750g flour at 74%?
True 2.0% salinity counts the 75g flour inside your 150g starter (750g + 75g = 825g total flour × 2% = 16.5g salt), stabilizing the 1453g loaf at 74.06% (74%).
Why does unadjusted 555g water cause a +2.4% surge on 750g flour at 74%?
Because 74% is below 100% starter hydration, 150g starter (75gW / 75gF) raises 555g water to 630g over 825g flour (76.4%). Cutting 19g to 536g locks 74.06%.
How does changing starter from 20% (150g) to 15% (113g) affect 750g flour at 74%?
Dropping starter from 150g to 113g on 750g flour reduces hidden starter water from 75g to 56g, raising required main water from 536g to 540g for 74%.