High-Hydration 76% Open Crumb Sourdough with 1000g Flour, 662g Autolyse & 74g Bassinage (2-Loaf Batch)
Open-crumb 76% formula for 1000g flour (1958g 2-loaf batch) staging 74g bassinage water and 200g levain.
Because 200g of 100% levain supplies 100g water and 100g flour to 1000g main flour (1100g system flour), adding 760g water spikes dough hydration to 78.2% (+2.2%). Using 736g water (662g + 74g) and 22g salt (1958g yield) locks True Total Hydration at 76.0% (target 76%).
- Strict True Hydration Water
- 736gLocks True Total Hydration at 76.0% (target 76%, -24g)
- Unadjusted Apparent Water
- 760gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (76.0%) vs Apparent (78.2%) Matrix for 1000g Flour
System flour (1100g) and total water (836g) mass-balance rows around 1000g flour at 76% (76.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 74% (15% Seed) Reduced Flour (-50g) | 950g + 72g = 1022g (76%/1000g ref) | 143g (72gF/71gW @ 100%) | 685g W (vs 703g app @ R1) | 20.4g salt (1778g dough) | 75.7% drift → 73.97% (74% goal) |
| 1000g @ 74% (18% Seed) Stiffer Step (-2%) | 1000g + 100g = 1100g (76%/1000g ref) | 180g (100gF/80gW @ 80%) | 734g W (vs 740g app @ R2) | 22.0g salt (1914g dough) | 74.5% drift → 74.0% (74% goal) |
| 1000g @ 76% (20% Seed) [Primary Formula] | 1000g + 100g = 1100g (76%/1000g ref) | 200g (100gF/100gW @ 100%) | 736g W (vs 760g app @ R3) | 22.0g salt (1936g dough) | 78.2% drift → 76.0% (76% goal) |
| 1000g @ 78% (22% Seed) Wetter Step (+2%) | 1000g + 110g = 1110g (76%/1000g ref) | 220g (110gF/110gW @ 100%) | 756g W (vs 780g app @ R4) | 22.2g salt (1976g dough) | 80.2% drift → 78.02% (78% goal) |
| 1050g @ 78% (25% Seed) Up-Scaled (+50g) | 1050g + 117g = 1167g (76%/1000g ref) | 263g (117gF/146gW @ 125%) | 764g W (vs 819g app @ R5) | 23.3g salt (2077g dough) | 82.7% drift → 77.98% (78% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Wet Viscosity Control at 76% Hydration (1000g Flour / 736g Corrected Water)
Precision scaling for a 1958g (2-Loaf Batch) bake starts with 1100g system flour (1000g main + 100g levain). Instead of pouring 760g water (78.2% actual), deducting 24g to 736g main water (662g + 74g) and 22g salt locks True Total Hydration at 76.0% (target 76%).
Rated 3/5 for surface tack (Moderate), a 1000g batch mixed with 736g corrected water and 22g salt (2.0% of 1100g total flour) shows high alveolar stretch. Trickling 74g bassinage water after a 662g rest stabilizes the 76.0% (76%) gluten film.
Double-Hydration (662g + 74g) Mixing Steps on 1000g Flour
- Dry-Pocket Elimination (1000g F + 662g W): Combine 1000g flour with 662g water (withholding 74g from 736g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-24g Cut from 760g): Work 200g active starter, 22g salt, and 74g bassinage water into the 1958g dough (76.0%).
- Strength Building (3/5 Stars at 76%): Apply 4 gentle folds every 30 min so 1100g total flour develops supple backbone.
- Shaping & Crust Caramelization (1958g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Technical Q&A: High-Hydration 76% Open Crumb Sourdough with 100
What is the true flour weight in a 1000g flour + 200g starter dough at 76%?
Combining 1000g main flour with 200g of 100% starter (100g flour + 100g water) yields 1100g total system flour, paired with 836g total water (736g main + 100g starter) for 76.0% (76%).
Why does unadjusted 760g water cause a +2.2% surge on 1000g flour at 76%?
Because 76% is below 100% starter hydration, 200g starter (100gW / 100gF) raises 760g water to 860g over 1100g flour (78.2%). Cutting 24g to 736g locks 76.0%.
How much water do I need for 1000g of flour at 76% hydration?
Multiplying 1000g by 76% gives 760g apparent water, which drifts to 78.2% (+2.2%) with 200g starter. Weighing 736g main water (-24g cut) locks True Total Hydration at 76.0% (target 76%).