High-Hydration 80% Open Crumb Sourdough with 1000g Flour, 702g Autolyse & 78g Bassinage (2-Loaf Batch)
Open-crumb 80% formula for 1000g flour (2002g 2-loaf batch) staging 78g bassinage water and 200g levain.
A 2002g sourdough batch using 1000g flour and 200g starter holds 1100g total flour (1000g + 100g). While 800g apparent water creates 81.8% wetness (+1.8% drift), cutting 20g to 780g main water with 22g salt locks True Total Hydration at 80.0% (target 80%).
- Strict True Hydration Water
- 780gLocks True Total Hydration at 80.0% (target 80%, -20g)
- Unadjusted Apparent Water
- 800gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Gravimetric Scaling Table for 1000g Base Flour at 80% Hydration
System flour (1100g) and total water (880g) mass-balance rows around 1000g flour at 80% (80.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 78% (15% Seed) Mini Scale (-50g) | 950g + 72g = 1022g (80%/1000g ref) | 143g (72gF/71gW @ 100%) | 726g W (vs 741g app @ R1) | 20.4g salt (1819g dough) | 79.5% drift → 77.98% (78% goal) |
| 1000g @ 78% (18% Seed) Tighter Crumb (-2%) | 1000g + 100g = 1100g (80%/1000g ref) | 180g (100gF/80gW @ 80%) | 778g W (vs 780g app @ R2) | 22.0g salt (1958g dough) | 78.2% drift → 78.0% (78% goal) |
| 1000g @ 80% (20% Seed) [Exact Spec] | 1000g + 100g = 1100g (80%/1000g ref) | 200g (100gF/100gW @ 100%) | 780g W (vs 800g app @ R3) | 22.0g salt (1980g dough) | 81.8% drift → 80.0% (80% goal) |
| 1000g @ 82% (22% Seed) Airier Crumb (+2%) | 1000g + 110g = 1110g (80%/1000g ref) | 220g (110gF/110gW @ 100%) | 800g W (vs 820g app @ R4) | 22.2g salt (2020g dough) | 83.8% drift → 81.98% (82% goal) |
| 1050g @ 82% (25% Seed) Boosted Scale (+50g) | 1050g + 117g = 1167g (80%/1000g ref) | 263g (117gF/146gW @ 125%) | 811g W (vs 861g app @ R5) | 23.3g salt (2124g dough) | 86.3% drift → 82.01% (82% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 780g baseline.
Wet Viscosity Control at 80% Hydration (1000g Flour / 780g Corrected Water)
Mass-balance stoichiometry for 1000g flour and 200g 1:1:1 levain tracks 100g pre-fermented starch and 100g free liquid across a 2002g batch. Leaving water at 800g inflates moisture to 81.8% (+1.8%), whereas 780g water (-20g) with 22g salt locks True Total Hydration at 80.0% (target 80%).
When 1000g flour is mixed to 80% (80.0%) using 780g water, 200g levain, and 22g salt (2002g total), reserving 78g water from the 702g autolyse keeps dough stickiness at 4/5 instead of drifting to 81.8%.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 1000g Flour at 80%
- Endosperm Saturation (1000g Flour / 702g Water): Rub 702g water into 1000g flour (saving 78g of 780g) and rest 40 min.
- Ionic Salt & Culture Mix (200g Levain + 22g Sea Salt): Pinch 200g peaked starter and 22g salt dissolved in 78g water into the 2002g batch (-20g vs 800g).
- Rheological Laminations (80% / 80.0%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 1100g system flour.
- Cold Proof & Dutch Oven Spring (2002g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Common Scaling & Troubleshooting Questions (780g)
How much water should I hold back for bassinage in a 1000g flour / 80% dough?
Out of 780g corrected main water for 1000g flour at 80%, mix 702g (90%) during the 45-minute autolyse and trickle in 78g (10%) with 200g starter and 22g salt.
Should I use slap-and-fold or coil folds for 1000g flour at 80% (780g water)?
With 780g water (702g + 78g) and 200g starter on 1000g flour (2002g batch, 4/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 1100g flour network.
What is the total dough weight for 1000g flour at 80% hydration?
Summing 1000g main flour, 780g corrected water, 200g starter (100gF/100gW), and 22g salt yields 2002g of dough (2-Loaf Batch at 80.0%).