Exact 68% Sourdough Ratio for 800g Flour: 518g Water vs 544g Apparent (2-Loaf Batch)
Baker's math for 800g flour at 68% (1496g dough, 2-loaf batch): 518g corrected water vs 70.9% drift.
When 160g ripe starter joins 800g flour, its 80g water and 80g flour turn an unadjusted 544g water addition into 70.9% hydration (+2.9% error). Trimming 26g so main water reads 518g alongside 17.6g salt (1496g total mass) locks True Total Hydration at 67.95% (target 68%).
- Strict True Hydration Water
- 518gLocks True Total Hydration at 67.95% (target 68%, -26g)
- Unadjusted Apparent Water
- 544gPushes True Hydration to 70.9% (+2.9% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
Starter Inoculation & Water Deduction Table Around 800g Flour @ 68%
Exact autolyse (466g) and bassinage (52g) water calibration around 800g flour at 68% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (68% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 66% (15% Seed) Compact Mix (-50g) | 750g + 57g = 807g (68%/800g ref) | 113g (57gF/56gW @ 100%) | 477g W (vs 495g app @ R1) | 16.1g salt (1340g dough) | 68.3% drift → 66.05% (66% goal) |
| 800g @ 66% (18% Seed) Conservative Pour | 800g + 80g = 880g (68%/800g ref) | 144g (80gF/64gW @ 80%) | 517g W (vs 528g app @ R2) | 17.6g salt (1461g dough) | 67.3% drift → 66.02% (66% goal) |
| 800g @ 68% (20% Seed) [Locked Benchmark] | 800g + 80g = 880g (68%/800g ref) | 160g (80gF/80gW @ 100%) | 518g W (vs 544g app @ R3) | 17.6g salt (1478g dough) | 70.9% drift → 67.95% (68% goal) |
| 800g @ 70% (22% Seed) Open-Crumb Push | 800g + 88g = 888g (68%/800g ref) | 176g (88gF/88gW @ 100%) | 534g W (vs 560g app @ R4) | 17.8g salt (1510g dough) | 73.0% drift → 70.05% (70% goal) |
| 850g @ 70% (25% Seed) Expanded Loaf (+50g) | 850g + 95g = 945g (68%/800g ref) | 213g (95gF/118gW @ 125%) | 544g W (vs 595g app @ R5) | 18.9g salt (1607g dough) | 75.4% drift → 70.05% (70% goal) |
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Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
True 67.95% vs 70.9% Apparent Hydration on 800g Flour (160g Starter)
Precision scaling for a 1496g (2-Loaf Batch) bake starts with 880g system flour (800g main + 80g levain). Instead of pouring 544g water (70.9% actual), deducting 26g to 518g main water (466g + 52g) and 17.6g salt locks True Total Hydration at 67.95% (target 68%).
Capillary water binding across 880g total flour (800g + 80g) at 67.95% (68% target) leaves a 2/5 stickiness profile with balanced extensibility. Subtracting 26g water (518g vs 544g) and dosing 17.6g salt locks vertical oven spring in the 1496g loaf.
Execution Schedule: 800g Flour, 518g Water & 160g Starter (67.95%)
- Pre-Ferment & 466g Autolyse (800g Flour): Verify 160g levain is domed, then soak 800g flour in 466g water for 40–50 min.
- Rubaud Emulsification (518g Total Main Water): Rubaud-mix 160g starter (80gF/80gW), 17.6g salt, and 52g reserved water into the 1496g mass (68%).
- Alveolar Structuring (67.95% True Moisture): Execute 4 coil folds spaced 30 min apart to manage balanced stretch on 880g flour.
- Retardation & Scoring (2-Loaf Batch / 1496g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Technical Q&A: Exact 68% Sourdough Ratio for 800g Flour: 518g W
What baking temperature works best for a 1496g loaf (800g flour @ 68%)?
Bake your 1496g (2-Loaf Batch) dough made from 800g flour, 518g water (67.95%), 160g starter, and 17.6g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How does changing starter from 20% (160g) to 15% (120g) affect 800g flour at 68%?
Dropping starter from 160g to 120g on 800g flour reduces hidden starter water from 80g to 60g, raising required main water from 518g to 525g for 68%.
What is the total dough weight for 800g flour at 68% hydration?
Summing 800g main flour, 518g corrected water, 160g starter (80gF/80gW), and 17.6g salt yields 1496g of dough (2-Loaf Batch at 67.95%).