Exact 70% Sourdough Ratio for 800g Flour: 536g Water vs 560g Apparent (2-Loaf Batch)
Baker's math for 800g flour at 70% (1514g dough, 2-loaf batch): 536g corrected water vs 72.7% drift.
To bake 800g flour at 70% without suffering a 72.7% (+2.7%) soupier dough from 560g water and 160g starter, subtract 24g water. Combining 536g main water, 80g+80g levain, and 17.6g salt (1514g total) locks True Total Hydration at 70.0% (target 70%).
- Strict True Hydration Water
- 536gLocks True Total Hydration at 70.0% (target 70%, -24g)
- Unadjusted Apparent Water
- 560gPushes True Hydration to 72.7% (+2.7% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 2 / 5 StarsBeginner Friendly (Balanced extensibility)
True (70.0%) vs Apparent (72.7%) Matrix for 800g Flour
Comparing 536g corrected water (-24g cut) against 560g apparent water (72.7% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (70% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 68% (15% Seed) Reduced Flour (-50g) | 750g + 57g = 807g (70%/800g ref) | 113g (57gF/56gW @ 100%) | 493g W (vs 510g app @ R1) | 16.1g salt (1356g dough) | 70.1% drift → 68.03% (68% goal) |
| 800g @ 68% (18% Seed) Stiffer Step (-2%) | 800g + 80g = 880g (70%/800g ref) | 144g (80gF/64gW @ 80%) | 534g W (vs 544g app @ R2) | 17.6g salt (1478g dough) | 69.1% drift → 67.95% (68% goal) |
| 800g @ 70% (20% Seed) [Primary Formula] | 800g + 80g = 880g (70%/800g ref) | 160g (80gF/80gW @ 100%) | 536g W (vs 560g app @ R3) | 17.6g salt (1496g dough) | 72.7% drift → 70.0% (70% goal) |
| 800g @ 72% (22% Seed) Wetter Step (+2%) | 800g + 88g = 888g (70%/800g ref) | 176g (88gF/88gW @ 100%) | 551g W (vs 576g app @ R4) | 17.8g salt (1527g dough) | 74.8% drift → 71.96% (72% goal) |
| 850g @ 72% (25% Seed) Up-Scaled (+50g) | 850g + 95g = 945g (70%/800g ref) | 213g (95gF/118gW @ 125%) | 562g W (vs 612g app @ R5) | 18.9g salt (1625g dough) | 77.2% drift → 71.96% (72% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 536g baseline.
True 70.0% vs 72.7% Apparent Hydration on 800g Flour (160g Starter)
Multiplying 800g flour by 70% gives 560g apparent water, but adding 160g starter (80g flour + 80g water) shifts system totals to 640g water over 880g flour (72.7%, +2.7% drift). Deducting 24g down to 536g main water (616g total water) locks True Total Hydration at 70.0% (target 70%).
At 70% target hydration (70.0%), the 1514g dough (800g flour + 536g water + 160g starter) displays balanced extensibility and balanced elasticity (2/5 stickiness). Holding 54g water back from the 482g autolyse protects disulfide cross-links with 17.6g salt.
Step-by-Step Mixing & Folding Protocol for a 1514g Batch (800g @ 70%)
- Enzymatic Rest (800g Flour + 482g Water): Blend 482g water into 800g flour (holding back 54g of 536g) for 45 min.
- True-70% Calibration (-24g Deduction): Incorporate 160g starter, 17.6g sea salt, and 54g water to yield 1514g dough at 70.0% (vs 72.7%).
- Tension Alignment (880g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 2/5 stickiness and balanced elasticity.
- Overnight Retard & Cast-Iron Bake (2-Loaf Batch): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Common Scaling & Troubleshooting Questions (536g)
What is the total dough weight for 800g flour at 70% hydration?
Summing 800g main flour, 536g corrected water, 160g starter (80gF/80gW), and 17.6g salt yields 1514g of dough (2-Loaf Batch at 70.0%).
What is the true flour weight in a 800g flour + 160g starter dough at 70%?
Combining 800g main flour with 160g of 100% starter (80g flour + 80g water) yields 880g total system flour, paired with 616g total water (536g main + 80g starter) for 70.0% (70%).
How does 482g autolyse water improve a 800g loaf at 70%?
Soaking 800g flour in 482g water for 45 minutes before adding 160g acidic starter, 17.6g salt, and 54g water (536g total) builds balanced elasticity across the 1514g dough.