Country 75% Sourdough Formula for 750g Flour: 544g Water & 150g Levain (2-Loaf Batch)
True 75.03% vs 77.3% apparent breakdown for 750g flour (1461g 2-loaf batch, -19g water cut).
For 750g main flour at 75% hydration with 150g active 100% starter, pouring 563g water inflates moisture to 77.3% (+2.3% surge) via 75g starter flour and 75g starter water. Deducting 19g down to 544g main water with 16.5g salt (1461g batch) locks True Total Hydration at 75.03% (target 75%) over 825g system flour.
- Strict True Hydration Water
- 544gLocks True Total Hydration at 75.03% (target 75%, -19g)
- Unadjusted Apparent Water
- 563gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 750g / 75%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1461g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 73% (15% Seed) Mini Scale (-50g) | 700g + 53g = 753g (75%/750g ref) | 105g (53gF/52gW @ 100%) | 498g W (vs 511g app @ R1) | 15.1g salt (1303g dough) | 74.8% drift → 73.04% (73% goal) |
| 750g @ 73% (18% Seed) Tighter Crumb (-2%) | 750g + 75g = 825g (75%/750g ref) | 135g (75gF/60gW @ 80%) | 542g W (vs 548g app @ R2) | 16.5g salt (1427g dough) | 73.7% drift → 72.97% (73% goal) |
| 750g @ 75% (20% Seed) [Exact Spec] | 750g + 75g = 825g (75%/750g ref) | 150g (75gF/75gW @ 100%) | 544g W (vs 563g app @ R3) | 16.5g salt (1444g dough) | 77.3% drift → 75.03% (75% goal) |
| 750g @ 77% (22% Seed) Airier Crumb (+2%) | 750g + 83g = 833g (75%/750g ref) | 165g (83gF/82gW @ 100%) | 559g W (vs 578g app @ R4) | 16.7g salt (1474g dough) | 79.2% drift → 76.95% (77% goal) |
| 800g @ 77% (25% Seed) Boosted Scale (+50g) | 800g + 89g = 889g (75%/750g ref) | 200g (89gF/111gW @ 125%) | 574g W (vs 616g app @ R5) | 17.8g salt (1574g dough) | 81.8% drift → 77.05% (77% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Open Crumb & Gluten Physics at 75% Hydration (750g Flour + 544g Water)
Unadjusted baker's percentages treat 150g starter as a weightless additive on 750g flour, causing 563g water to pool at 77.3% (+2.3% excess over 75%). Accounting for 75g starter flour and 75g starter water via 544g main water (-19g) locks True Total Hydration at 75.03% (target 75%).
Balancing high extensibility against supple elasticity in a 1461g (750g flour) batch at 75% requires strict 544g water control (-19g vs 563g), 150g peaked starter (75gF/75gW), and 16.5g salt staged with 54g water.
Double-Hydration (490g + 54g) Mixing Steps on 750g Flour
- Autolyse Soak (490g W + 750g F): Hydrate 750g flour with 490g water (90% of 544g) for 45 min before adding 150g starter.
- Levain & Bassinage (150g starter + 16.5g salt + 54g W): Dimple 150g ripe levain (75gF/75gW) and 16.5g salt with 54g water to hit 75.03% (75%).
- Coil Fold Cadence (3/5 Tack, 1461g Dough): Space 4 wet-hand folds 30 min apart to align the 825g flour network (high stretch).
- Bulk Cutoff & 450°F Bake (2-Loaf Batch): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Technical Q&A: Country 75% Sourdough Formula for 750g Flour: 54
Should I use slap-and-fold or coil folds for 750g flour at 75% (544g water)?
With 544g water (490g + 54g) and 150g starter on 750g flour (1461g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 825g flour network.
How much water should I hold back for bassinage in a 750g flour / 75% dough?
Out of 544g corrected main water for 750g flour at 75%, mix 490g (90%) during the 45-minute autolyse and trickle in 54g (10%) with 150g starter and 16.5g salt.
What baking temperature works best for a 1461g loaf (750g flour @ 75%)?
Bake your 1461g (2-Loaf Batch) dough made from 750g flour, 544g water (75.03%), 150g starter, and 16.5g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.