Country 75% Sourdough Formula for 800g Flour: 580g Water & 160g Levain (2-Loaf Batch)
True 75.0% vs 77.3% apparent breakdown for 800g flour (1558g 2-loaf batch, -20g water cut).
Because 160g of 100% levain supplies 80g water and 80g flour to 800g main flour (880g system flour), adding 600g water spikes dough hydration to 77.3% (+2.3%). Using 580g water (522g + 58g) and 17.6g salt (1558g yield) locks True Total Hydration at 75.0% (target 75%).
- Strict True Hydration Water
- 580gLocks True Total Hydration at 75.0% (target 75%, -20g)
- Unadjusted Apparent Water
- 600gPushes True Hydration to 77.3% (+2.3% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (800g Flour / 580g Water)
Exact autolyse (522g) and bassinage (58g) water calibration around 800g flour at 75% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (75% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 73% (15% Seed) Lean Seed (-50g) | 750g + 57g = 807g (75%/800g ref) | 113g (57gF/56gW @ 100%) | 533g W (vs 548g app @ R1) | 16.1g salt (1396g dough) | 74.8% drift → 72.99% (73% goal) |
| 800g @ 73% (18% Seed) Low Inoc (-2% Hyd) | 800g + 80g = 880g (75%/800g ref) | 144g (80gF/64gW @ 80%) | 578g W (vs 584g app @ R2) | 17.6g salt (1522g dough) | 73.6% drift → 72.95% (73% goal) |
| 800g @ 75% (20% Seed) [Target Baseline] | 800g + 80g = 880g (75%/800g ref) | 160g (80gF/80gW @ 100%) | 580g W (vs 600g app @ R3) | 17.6g salt (1540g dough) | 77.3% drift → 75.0% (75% goal) |
| 800g @ 77% (22% Seed) High Inoc (+2% Hyd) | 800g + 88g = 888g (75%/800g ref) | 176g (88gF/88gW @ 100%) | 596g W (vs 616g app @ R4) | 17.8g salt (1572g dough) | 79.3% drift → 77.03% (77% goal) |
| 850g @ 77% (25% Seed) Scaled Batch (+50g) | 850g + 95g = 945g (75%/800g ref) | 213g (95gF/118gW @ 125%) | 610g W (vs 655g app @ R5) | 18.9g salt (1673g dough) | 81.8% drift → 77.04% (77% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Open Crumb & Gluten Physics at 75% Hydration (800g Flour + 580g Water)
True cereal hydration divides all aqueous inputs by the 880g flour denominator (800g main + 80g starter flour). Pouring 600g water yields 680g liquid (77.3%), while 580g main water plus 80g levain water equals 660g liquid—which locks True Total Hydration at 75.0% (target 75%).
Because 80g starter flour inside 160g levain carries lactic proteolysis into 800g fresh flour, unadjusted 600g water (77.3%) causes slack tearing. Deducting 20g to 580g water (75.0%, 3/5 stickiness) keeps the 1558g loaf inside the moderate window.
Step-by-Step Mixing & Folding Protocol for a 1558g Batch (800g @ 75%)
- Autolyse Soak (522g W + 800g F): Hydrate 800g flour with 522g water (90% of 580g) for 45 min before adding 160g starter.
- Levain & Bassinage (160g starter + 17.6g salt + 58g W): Dimple 160g ripe levain (80gF/80gW) and 17.6g salt with 58g water to hit 75.0% (75%).
- Coil Fold Cadence (3/5 Tack, 1558g Dough): Space 4 wet-hand folds 30 min apart to align the 880g flour network (high stretch).
- Bulk Cutoff & 450°F Bake (2-Loaf Batch): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Technical Q&A: Country 75% Sourdough Formula for 800g Flour: 58
How much starter and salt go into 800g flour at 75% hydration?
At 20% inoculation and 2% total-flour salt, combine 800g flour with 160g active starter (80gF + 80gW), 580g water, and 17.6g salt (2% of 880g total flour) for a 1558g batch.
Why does unadjusted 600g water cause a +2.3% surge on 800g flour at 75%?
Because 75% is below 100% starter hydration, 160g starter (80gW / 80gF) raises 600g water to 680g over 880g flour (77.3%). Cutting 20g to 580g locks 75.0%.
Should I use slap-and-fold or coil folds for 800g flour at 75% (580g water)?
With 580g water (522g + 58g) and 160g starter on 800g flour (1558g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 880g flour network.