Country 72% Sourdough Formula for 800g Flour: 554g Water & 160g Levain (2-Loaf Batch)
True 72.05% vs 74.5% apparent breakdown for 800g flour (1532g 2-loaf batch, -22g water cut).
Scaling a 800g sourdough build to 72% with 160g 1:1:1 levain means an unadjusted 576g water pour drifts to 74.5% (+2.5% excess) from 80g hidden liquid and 80g fermented flour. Weighing 554g main water (-22g offset) plus 17.6g sea salt locks True Total Hydration at 72.05% (target 72%) across a 1532g loaf.
- Strict True Hydration Water
- 554gLocks True Total Hydration at 72.05% (target 72%, -22g)
- Unadjusted Apparent Water
- 576gPushes True Hydration to 74.5% (+2.5% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 800g / 72%
Exact autolyse (499g) and bassinage (55g) water calibration around 800g flour at 72% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (72% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 70% (15% Seed) Smaller Loaf (-50g) | 750g + 57g = 807g (72%/800g ref) | 113g (57gF/56gW @ 100%) | 509g W (vs 525g app @ R1) | 16.1g salt (1372g dough) | 72.0% drift → 70.01% (70% goal) |
| 800g @ 70% (18% Seed) Lower Moisture (-2%) | 800g + 80g = 880g (72%/800g ref) | 144g (80gF/64gW @ 80%) | 552g W (vs 560g app @ R2) | 17.6g salt (1496g dough) | 70.9% drift → 70.0% (70% goal) |
| 800g @ 72% (20% Seed) [Calibrated Target] | 800g + 80g = 880g (72%/800g ref) | 160g (80gF/80gW @ 100%) | 554g W (vs 576g app @ R3) | 17.6g salt (1514g dough) | 74.5% drift → 72.05% (72% goal) |
| 800g @ 74% (22% Seed) Higher Moisture (+2%) | 800g + 88g = 888g (72%/800g ref) | 176g (88gF/88gW @ 100%) | 569g W (vs 592g app @ R4) | 17.8g salt (1545g dough) | 76.6% drift → 73.99% (74% goal) |
| 850g @ 74% (25% Seed) Larger Batch (+50g) | 850g + 95g = 945g (72%/800g ref) | 213g (95gF/118gW @ 125%) | 581g W (vs 629g app @ R5) | 18.9g salt (1644g dough) | 79.0% drift → 73.97% (74% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 554g baseline.
Open Crumb & Gluten Physics at 72% Hydration (800g Flour + 554g Water)
Mass-balance stoichiometry for 800g flour and 160g 1:1:1 levain tracks 80g pre-fermented starch and 80g free liquid across a 1532g batch. Leaving water at 576g inflates moisture to 74.5% (+2.5%), whereas 554g water (-22g) with 17.6g salt locks True Total Hydration at 72.05% (target 72%).
In this 1532g (2-Loaf Batch) build at 72.05% (target 72%), free-water mobility (3/5 tack, Moderate) depends on staging 554g water into 499g initial soak and 55g post-levain splash alongside 160g starter and 17.6g sea salt.
Rheological Handling Guide (3/5 Tack) for 800g Flour at 72%
- Stage-1 Hydration (499g of 554g Water): Whisk 499g water into 800g base flour and cover for 45 min while 160g starter peaks.
- Stage-2 Double Hydration (+55g Splash & 17.6g Salt): Slap-and-fold 160g culture (80gF/80gW), 17.6g salt, and 55g water to lock 72.05% (72%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 1532g (880g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Common Scaling & Troubleshooting Questions (554g)
How sticky is a 800g flour sourdough at 72% hydration (554g water)?
At 72.05% (target 72%) with 554g water and 160g starter on 800g flour, rheology scores 3/5 stars (Moderate) with high extensibility.
Is 72% hydration too wet for 800g of bread flour?
At 72% (554g water on 800g flour, 1532g dough), the 72.05% formula sits comfortably inside standard 11.7%–12.7% protein flour limits (3/5 tack).
What happens if I use a 50% stiff levain (160g) with 800g flour at 72%?
A 160g stiff levain (50% hydration) contains 107g flour and 53g water, requiring 600g main water instead of 554g on 800g flour to hold 72%.