800g Flour at 62% Low-Hydration Sourdough: 466g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)
Stiff 62% formula for 800g flour (1444g dough, 2-loaf batch), deducting 30g starter water from 496g.
Across 880g combined flour (800g base + 80g from 160g starter), an unadjusted 496g water weight produces 576g total liquid or 65.5% (+3.5% surge). Restricting main water to 466g (-30g) with 17.6g salt (1444g dough) locks True Total Hydration at 62.05% (target 62%).
- Strict True Hydration Water
- 466gLocks True Total Hydration at 62.05% (target 62%, -30g)
- Unadjusted Apparent Water
- 496gPushes True Hydration to 65.5% (+3.5% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
Batch Mass & Bassinage Sensitivity Grid (800g Flour / 466g Water)
Exact autolyse (419g) and bassinage (47g) water calibration around 800g flour at 62% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (62% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 60% (15% Seed) Mini Scale (-50g) | 750g + 57g = 807g (62%/800g ref) | 113g (57gF/56gW @ 100%) | 428g W (vs 450g app @ R1) | 16.1g salt (1291g dough) | 62.7% drift → 59.98% (60% goal) |
| 800g @ 60% (18% Seed) Tighter Crumb (-2%) | 800g + 80g = 880g (62%/800g ref) | 144g (80gF/64gW @ 80%) | 464g W (vs 480g app @ R2) | 17.6g salt (1408g dough) | 61.8% drift → 60.0% (60% goal) |
| 800g @ 62% (20% Seed) [Exact Spec] | 800g + 80g = 880g (62%/800g ref) | 160g (80gF/80gW @ 100%) | 466g W (vs 496g app @ R3) | 17.6g salt (1426g dough) | 65.5% drift → 62.05% (62% goal) |
| 800g @ 64% (22% Seed) Airier Crumb (+2%) | 800g + 88g = 888g (62%/800g ref) | 176g (88gF/88gW @ 100%) | 480g W (vs 512g app @ R4) | 17.8g salt (1456g dough) | 67.6% drift → 63.96% (64% goal) |
| 850g @ 64% (25% Seed) Boosted Scale (+50g) | 850g + 95g = 945g (62%/800g ref) | 213g (95gF/118gW @ 125%) | 487g W (vs 544g app @ R5) | 18.9g salt (1550g dough) | 70.1% drift → 64.02% (64% goal) |
Live Parameter Solver for 800g Flour at 62% Low-Hydration Sourdough:
Dial in custom baker's percentages and export your adjusted 466g formula for bake day.
Why 62% Low-Hydration Sourdough (800g Flour / 466g Water) Holds Spring
Hydrating 800g flour with 496g water plus 160g starter forces 880g total flour to absorb 576g water (65.5%). Staging 419g autolyse water and 47g bassinage water (466g total, -30g deduction) with 17.6g salt in your 1444g dough locks True Total Hydration at 62.05% (target 62%).
At 62.05% true hydration (546g total water ÷ 880g flour), your 800g flour dough exhibits beginner friendly handling (1/5 stars). Cutting 30g from 496g down to 466g (419g + 47g) with 17.6g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 1444g Batch (800g @ 62%)
- 90% Water Autolyse (419g / 466g): Mix 800g unbleached flour with 419g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (47g W + 160g Levain): Add 160g starter (80gF/80gW), 17.6g salt, and 47g water for 62.05% (62%) across 880g flour.
- Viscoelastic Folding (1444g Batch, Beginner Friendly): Complete 4 coil folds at 30-min intervals to balance low extensibility.
- Cold Fermentation & Bake (800g 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
Why is salt 17.6g instead of 16g for 800g flour at 62%?
True 2.0% salinity counts the 80g flour inside your 160g starter (800g + 80g = 880g total flour × 2% = 17.6g salt), stabilizing the 1444g loaf at 62.05% (62%).
How many loaves does 800g flour at 62% hydration (1444g) make?
A 800g flour formula with 466g water, 160g starter, and 17.6g salt produces 1444g total dough—ideal as 2-Loaf Batch at 62.05% (62%).
How much water do I need for 800g of flour at 62% hydration?
Multiplying 800g by 62% gives 496g apparent water, which drifts to 65.5% (+3.5%) with 160g starter. Weighing 466g main water (-30g cut) locks True Total Hydration at 62.05% (target 62%).