800g Flour at 65% Low-Hydration Sourdough: 492g Water, 160g Starter & 17.6g Salt (2-Loaf Batch)
Stiff 65% formula for 800g flour (1470g dough, 2-loaf batch), deducting 28g starter water from 520g.
Mixing 800g unbleached flour, 520g water, and 160g liquid starter pushes real hydration to 68.2% (+3.2% overshoot) across 880g total grain. Measuring 492g corrected water (443g autolyse + 49g bassinage), 160g levain, and 17.6g salt removes 28g excess water and locks True Total Hydration at 65.0% (target 65%).
- Strict True Hydration Water
- 492gLocks True Total Hydration at 65.0% (target 65%, -28g)
- Unadjusted Apparent Water
- 520gPushes True Hydration to 68.2% (+3.2% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 1 / 5 StarsBeginner Friendly (Low extensibility)
800g Flour at 65% Hydration: 2D Scale & Starter Sensitivity Matrix
Comparing 492g corrected water (-28g cut) against 520g apparent water (68.2% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (65% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 63% (15% Seed) Lean Seed (-50g) | 750g + 57g = 807g (65%/800g ref) | 113g (57gF/56gW @ 100%) | 452g W (vs 473g app @ R1) | 16.1g salt (1315g dough) | 65.6% drift → 62.95% (63% goal) |
| 800g @ 63% (18% Seed) Low Inoc (-2% Hyd) | 800g + 80g = 880g (65%/800g ref) | 144g (80gF/64gW @ 80%) | 490g W (vs 504g app @ R2) | 17.6g salt (1434g dough) | 64.5% drift → 62.95% (63% goal) |
| 800g @ 65% (20% Seed) [Target Baseline] | 800g + 80g = 880g (65%/800g ref) | 160g (80gF/80gW @ 100%) | 492g W (vs 520g app @ R3) | 17.6g salt (1452g dough) | 68.2% drift → 65.0% (65% goal) |
| 800g @ 67% (22% Seed) High Inoc (+2% Hyd) | 800g + 88g = 888g (65%/800g ref) | 176g (88gF/88gW @ 100%) | 507g W (vs 536g app @ R4) | 17.8g salt (1483g dough) | 70.3% drift → 67.0% (67% goal) |
| 850g @ 67% (25% Seed) Scaled Batch (+50g) | 850g + 95g = 945g (65%/800g ref) | 213g (95gF/118gW @ 125%) | 515g W (vs 570g app @ R5) | 18.9g salt (1578g dough) | 72.8% drift → 66.98% (67% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 492g baseline.
Why 65% Low-Hydration Sourdough (800g Flour / 492g Water) Holds Spring
Every 160g of 100% hydration levain blended into 800g flour shifts the true ratio toward 100% by adding 80g water and 80g flour (520g water = 68.2%, +3.2% surge). Holding main water to 492g (572g ÷ 880g) with 17.6g salt locks True Total Hydration at 65.0% (target 65%).
Ionic shielding from 17.6g sodium chloride tightens gliadin-glutenin fibrils across 880g flour (800g base + 80g levain) at 65% hydration. Withholding 49g of your 492g water until after a 45-minute 443g autolyse gives the 1470g mass high tenacity tenacity.
Rheological Handling Guide (1/5 Tack) for 800g Flour at 65%
- Endosperm Saturation (800g Flour / 443g Water): Rub 443g water into 800g flour (saving 49g of 492g) and rest 40 min.
- Ionic Salt & Culture Mix (160g Levain + 17.6g Sea Salt): Pinch 160g peaked starter and 17.6g salt dissolved in 49g water into the 1470g batch (-28g vs 520g).
- Rheological Laminations (65% / 65.0%): Perform 1 bench lamination plus 3 coil folds every 35 min for high tenacity tenacity across 880g system flour.
- Cold Proof & Dutch Oven Spring (1470g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Common Scaling & Troubleshooting Questions (492g)
Should I use slap-and-fold or coil folds for 800g flour at 65% (492g water)?
With 492g water (443g + 49g) and 160g starter on 800g flour (1470g batch, 1/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 880g flour network.
What baking temperature works best for a 1470g loaf (800g flour @ 65%)?
Bake your 1470g (2-Loaf Batch) dough made from 800g flour, 492g water (65.0%), 160g starter, and 17.6g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How much water do I deduct for 160g starter in a 800g / 65% recipe?
Deduct 28g of water from the 520g apparent weight (pouring 492g main water instead) to offset the +3.2% surge (68.2%) from 160g starter (80gW/80gF).