High-Hydration 78% Open Crumb Sourdough with 1000g Flour, 682g Autolyse & 76g Bassinage (2-Loaf Batch)
Open-crumb 78% formula for 1000g flour (1980g 2-loaf batch) staging 76g bassinage water and 200g levain.
For 1000g main flour at 78% hydration with 200g active 100% starter, pouring 780g water inflates moisture to 80% (+2% surge) via 100g starter flour and 100g starter water. Deducting 22g down to 758g main water with 22g salt (1980g batch) locks True Total Hydration at 78.0% (target 78%) over 1100g system flour.
- Strict True Hydration Water
- 758gLocks True Total Hydration at 78.0% (target 78%, -22g)
- Unadjusted Apparent Water
- 780gPushes True Hydration to 80% (+2% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 1000g / 78%
Pre-computed gram weights around 1000g main flour where 758g water locks True Total Hydration at 78.0% (target 78%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (78% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 76% (15% Seed) Smaller Loaf (-50g) | 950g + 72g = 1022g (78%/1000g ref) | 143g (72gF/71gW @ 100%) | 706g W (vs 722g app @ R1) | 20.4g salt (1799g dough) | 77.6% drift → 76.03% (76% goal) |
| 1000g @ 76% (18% Seed) Lower Moisture (-2%) | 1000g + 100g = 1100g (78%/1000g ref) | 180g (100gF/80gW @ 80%) | 756g W (vs 760g app @ R2) | 22.0g salt (1936g dough) | 76.4% drift → 76.0% (76% goal) |
| 1000g @ 78% (20% Seed) [Calibrated Target] | 1000g + 100g = 1100g (78%/1000g ref) | 200g (100gF/100gW @ 100%) | 758g W (vs 780g app @ R3) | 22.0g salt (1958g dough) | 80.0% drift → 78.0% (78% goal) |
| 1000g @ 80% (22% Seed) Higher Moisture (+2%) | 1000g + 110g = 1110g (78%/1000g ref) | 220g (110gF/110gW @ 100%) | 778g W (vs 800g app @ R4) | 22.2g salt (1998g dough) | 82.0% drift → 80.0% (80% goal) |
| 1050g @ 80% (25% Seed) Larger Batch (+50g) | 1050g + 117g = 1167g (78%/1000g ref) | 263g (117gF/146gW @ 125%) | 788g W (vs 840g app @ R5) | 23.3g salt (2101g dough) | 84.5% drift → 80.03% (80% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this High-Hydration 78% Open Crumb Sourdo specification up or down on your digital scale with zero hydration drift.
Wet Viscosity Control at 78% Hydration (1000g Flour / 758g Corrected Water)
Multiplying 1000g flour by 78% gives 780g apparent water, but adding 200g starter (100g flour + 100g water) shifts system totals to 880g water over 1100g flour (80%, +2% drift). Deducting 22g down to 758g main water (858g total water) locks True Total Hydration at 78.0% (target 78%).
Glutenin macropolymer alignment for 1000g flour at 78% hydration improves when 682g water (90% of 758g) swells endosperm proteins for 45 minutes prior to adding 200g acidic levain, 22g salt, and 76g reserved water—preventing the 80% slump of 780g water.
Bench & Dutch Oven Protocol for 2-Loaf Batch (1000g Flour @ 78% Hydration)
- 90% Water Autolyse (682g / 758g): Mix 1000g unbleached flour with 682g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (76g W + 200g Levain): Add 200g starter (100gF/100gW), 22g salt, and 76g water for 78.0% (78%) across 1100g flour.
- Viscoelastic Folding (1980g Batch, Artisan Level): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (1000g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Diagnostic Answers: High-Hydration 78% Open Crumb Sourdough Reci
How much water do I need for 1000g of flour at 78% hydration?
Multiplying 1000g by 78% gives 780g apparent water, which drifts to 80% (+2%) with 200g starter. Weighing 758g main water (-22g cut) locks True Total Hydration at 78.0% (target 78%).
How much water should I hold back for bassinage in a 1000g flour / 78% dough?
Out of 758g corrected main water for 1000g flour at 78%, mix 682g (90%) during the 45-minute autolyse and trickle in 76g (10%) with 200g starter and 22g salt.
How much water do I deduct for 200g starter in a 1000g / 78% recipe?
Deduct 22g of water from the 780g apparent weight (pouring 758g main water instead) to offset the +2% surge (80%) from 200g starter (100gW/100gF).