Country 74% Sourdough Formula for 800g Flour: 571g Water & 160g Levain (2-Loaf Batch)
True 73.98% vs 76.4% apparent breakdown for 800g flour (1549g 2-loaf batch, -21g water cut).
Target 74% hydration on 800g flour requires accounting for 160g levain (80g flour / 80g water); otherwise 592g water yields 76.4% (+2.4% jump). Pouring 571g water (514g base + 57g splash) and 17.6g salt for a 1549g dough locks True Total Hydration at 73.98% (target 74%).
- Strict True Hydration Water
- 571gLocks True Total Hydration at 73.98% (target 74%, -21g)
- Unadjusted Apparent Water
- 592gPushes True Hydration to 76.4% (+2.4% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Gravimetric Scaling Table for 800g Base Flour at 74% Hydration
Comparing 571g corrected water (-21g cut) against 592g apparent water (76.4% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (74% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 72% (15% Seed) Mini Scale (-50g) | 750g + 57g = 807g (74%/800g ref) | 113g (57gF/56gW @ 100%) | 525g W (vs 540g app @ R1) | 16.1g salt (1388g dough) | 73.9% drift → 72.0% (72% goal) |
| 800g @ 72% (18% Seed) Tighter Crumb (-2%) | 800g + 80g = 880g (74%/800g ref) | 144g (80gF/64gW @ 80%) | 570g W (vs 576g app @ R2) | 17.6g salt (1514g dough) | 72.7% drift → 72.05% (72% goal) |
| 800g @ 74% (20% Seed) [Exact Spec] | 800g + 80g = 880g (74%/800g ref) | 160g (80gF/80gW @ 100%) | 571g W (vs 592g app @ R3) | 17.6g salt (1531g dough) | 76.4% drift → 73.98% (74% goal) |
| 800g @ 76% (22% Seed) Airier Crumb (+2%) | 800g + 88g = 888g (74%/800g ref) | 176g (88gF/88gW @ 100%) | 587g W (vs 608g app @ R4) | 17.8g salt (1563g dough) | 78.4% drift → 76.01% (76% goal) |
| 850g @ 76% (25% Seed) Boosted Scale (+50g) | 850g + 95g = 945g (74%/800g ref) | 213g (95gF/118gW @ 125%) | 600g W (vs 646g app @ R5) | 18.9g salt (1663g dough) | 80.8% drift → 75.98% (76% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 571g baseline.
Open Crumb & Gluten Physics at 74% Hydration (800g Flour + 571g Water)
Introducing 160g ripe culture into 800g flour contributes 80g degraded gluten and 80g organic-acid water, pushing an unadjusted 592g pour to 76.4% (+2.4% surge). Weighing 571g water (514g autolyse + 57g bassinage) and 17.6g salt across 880g flour locks True Total Hydration at 73.98% (target 74%).
Balancing high extensibility against supple elasticity in a 1549g (800g flour) batch at 74% requires strict 571g water control (-21g vs 592g), 160g peaked starter (80gF/80gW), and 17.6g salt staged with 57g water.
Execution Schedule: 800g Flour, 571g Water & 160g Starter (73.98%)
- Initial Water Binding (514g W on 800g F): Hydrate 800g flour using 514g water (leaving 57g for stage 2 of 571g) for 45 min.
- Levain & Salinity Lock (160g Starter + 17.6g Salt): Fold in 160g 100% starter and 17.6g salt with 57g water, avoiding 592g (76.4%) drift.
- Fold Cadence for 74% (3/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1549g (880g flour) network.
- Final Proof & Oven Spring (2-Loaf Batch): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Common Scaling & Troubleshooting Questions (571g)
Can I scale this 800g / 74% formula down by 50g to 750g flour?
At 750g flour and 74% hydration (vs 800g / 571g water), use 150g starter and 536g corrected water.
How sticky is a 800g flour sourdough at 74% hydration (571g water)?
At 73.98% (target 74%) with 571g water and 160g starter on 800g flour, rheology scores 3/5 stars (Moderate) with high extensibility.
How much starter and salt go into 800g flour at 74% hydration?
At 20% inoculation and 2% total-flour salt, combine 800g flour with 160g active starter (80gF + 80gW), 571g water, and 17.6g salt (2% of 880g total flour) for a 1549g batch.