800g Flour at 60% Low-Hydration Sourdough: 448g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)
Stiff 60% formula for 800g flour (1426g dough, 2-loaf batch), deducting 32g starter water from 480g.
In a 800g flour formula at 60%, naive baker's math (480g water + 160g starter) overshoots to 63.6% (+3.6% above spec) across 880g total flour. Setting your scale to 448g water (-32g deduction) and 17.6g salt in a 1426g batch locks True Total Hydration at 60.0% (target 60%).
- Strict True Hydration Water
- 448gLocks True Total Hydration at 60.0% (target 60%, -32g)
- Unadjusted Apparent Water
- 480gPushes True Hydration to 63.6% (+3.6% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Gravimetric Scaling Table for 800g Base Flour at 60% Hydration
Comparing 448g corrected water (-32g cut) against 480g apparent water (63.6% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (60% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 58% (15% Seed) Smaller Loaf (-50g) | 750g + 57g = 807g (60%/800g ref) | 113g (57gF/56gW @ 100%) | 412g W (vs 435g app @ R1) | 16.1g salt (1275g dough) | 60.8% drift → 57.99% (58% goal) |
| 800g @ 58% (18% Seed) Lower Moisture (-2%) | 800g + 80g = 880g (60%/800g ref) | 144g (80gF/64gW @ 80%) | 446g W (vs 464g app @ R2) | 17.6g salt (1390g dough) | 60.0% drift → 57.95% (58% goal) |
| 800g @ 60% (20% Seed) [Calibrated Target] | 800g + 80g = 880g (60%/800g ref) | 160g (80gF/80gW @ 100%) | 448g W (vs 480g app @ R3) | 17.6g salt (1408g dough) | 63.6% drift → 60.0% (60% goal) |
| 800g @ 62% (22% Seed) Higher Moisture (+2%) | 800g + 88g = 888g (60%/800g ref) | 176g (88gF/88gW @ 100%) | 463g W (vs 496g app @ R4) | 17.8g salt (1439g dough) | 65.8% drift → 62.05% (62% goal) |
| 850g @ 62% (25% Seed) Larger Batch (+50g) | 850g + 95g = 945g (60%/800g ref) | 213g (95gF/118gW @ 125%) | 468g W (vs 527g app @ R5) | 18.9g salt (1531g dough) | 68.3% drift → 62.01% (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 (800g Flour / 448g Water) Holds Spring
Unadjusted baker's percentages treat 160g starter as a weightless additive on 800g flour, causing 480g water to pool at 63.6% (+3.6% excess over 60%). Accounting for 80g starter flour and 80g starter water via 448g main water (-32g) locks True Total Hydration at 60.0% (target 60%).
Farinograph torque on 800g flour at 60% (448g main water + 80g starter water = 528g over 880g flour) peaks when 403g water hydrates starch granules before 17.6g salt and 45g bassinage water arrive, balancing low stretch with high tenacity recoil.
Execution Schedule: 800g Flour, 448g Water & 160g Starter (60.0%)
- Dry-Pocket Elimination (800g F + 403g W): Combine 800g flour with 403g water (withholding 45g from 448g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-32g Cut from 480g): Work 160g active starter, 17.6g salt, and 45g bassinage water into the 1426g dough (60.0%).
- Strength Building (1/5 Stars at 60%): Apply 4 gentle folds every 30 min so 880g total flour develops high tenacity backbone.
- Shaping & Crust Caramelization (1426g 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
Is 60% hydration too wet for 800g of bread flour?
At 60% (448g water on 800g flour, 1426g dough), the 60.0% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (1/5 tack).
Why does 480g water make my 800g flour dough feel like 63.6%?
Your 160g of 100% starter adds 80g water and 80g flour, turning 480g water into 560g water over 880g flour (63.6%). Dropping 32g to 448g locks True Total Hydration at 60.0% (target 60%).
Why is salt 17.6g instead of 16g for 800g flour at 60%?
True 2.0% salinity counts the 80g flour inside your 160g starter (800g + 80g = 880g total flour × 2% = 17.6g salt), stabilizing the 1426g loaf at 60.0% (60%).