Extreme 82% Hydration Sourdough (1000g Flour): 722g Base + 80g Bassinage (2-Loaf Batch)
Ciabatta-style 82% formula on 1000g flour (2024g batch) with 80g bassinage staging and -18g starter deduction.
In a 1000g flour formula at 82%, naive baker's math (820g water + 200g starter) overshoots to 83.6% (+1.6% above spec) across 1100g total flour. Setting your scale to 802g water (-18g deduction) and 22g salt in a 2024g batch locks True Total Hydration at 82.0% (target 82%).
- Strict True Hydration Water
- 802gLocks True Total Hydration at 82.0% (target 82%, -18g)
- Unadjusted Apparent Water
- 820gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (1000g Flour / 802g Water)
Pre-computed gram weights around 1000g main flour where 802g water locks True Total Hydration at 82.0% (target 82%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 80% (15% Seed) Lean Seed (-50g) | 950g + 72g = 1022g (82%/1000g ref) | 143g (72gF/71gW @ 100%) | 747g W (vs 760g app @ R1) | 20.4g salt (1840g dough) | 81.3% drift → 80.04% (80% goal) |
| 1000g @ 80% (18% Seed) Low Inoc (-2% Hyd) | 1000g + 100g = 1100g (82%/1000g ref) | 180g (100gF/80gW @ 80%) | 800g W (vs 800g app @ R2) | 22.0g salt (1980g dough) | 80.0% drift → 80.0% (80% goal) |
| 1000g @ 82% (20% Seed) [Target Baseline] | 1000g + 100g = 1100g (82%/1000g ref) | 200g (100gF/100gW @ 100%) | 802g W (vs 820g app @ R3) | 22.0g salt (2002g dough) | 83.6% drift → 82.0% (82% goal) |
| 1000g @ 84% (22% Seed) High Inoc (+2% Hyd) | 1000g + 110g = 1110g (82%/1000g ref) | 220g (110gF/110gW @ 100%) | 822g W (vs 840g app @ R4) | 22.2g salt (2042g dough) | 85.6% drift → 83.96% (84% goal) |
| 1050g @ 84% (25% Seed) Scaled Batch (+50g) | 1050g + 117g = 1167g (82%/1000g ref) | 263g (117gF/146gW @ 125%) | 834g W (vs 882g app @ R5) | 23.3g salt (2147g dough) | 88.1% drift → 83.98% (84% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Bassinage Mechanics for 1000g Flour at 82% Hydration (802g Water)
Introducing 200g ripe culture into 1000g flour contributes 100g degraded gluten and 100g organic-acid water, pushing an unadjusted 820g pour to 83.6% (+1.6% surge). Weighing 802g water (722g autolyse + 80g bassinage) and 22g salt across 1100g flour locks True Total Hydration at 82.0% (target 82%).
Farinograph torque on 1000g flour at 82% (802g main water + 100g starter water = 902g over 1100g flour) peaks when 722g water hydrates starch granules before 22g salt and 80g bassinage water arrive, balancing extreme stretch with supple recoil.
Double-Hydration (722g + 80g) Mixing Steps on 1000g Flour
- Pre-Ferment & 722g Autolyse (1000g Flour): Verify 200g levain is domed, then soak 1000g flour in 722g water for 40–50 min.
- Rubaud Emulsification (802g Total Main Water): Rubaud-mix 200g starter (100gF/100gW), 22g salt, and 80g reserved water into the 2024g mass (82%).
- Alveolar Structuring (82.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage extreme stretch on 1100g flour.
- Retardation & Scoring (2-Loaf Batch / 2024g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How many loaves does 1000g flour at 82% hydration (2024g) make?
A 1000g flour formula with 802g water, 200g starter, and 22g salt produces 2024g total dough—ideal as 2-Loaf Batch at 82.0% (82%).
How much starter and salt go into 1000g flour at 82% hydration?
At 20% inoculation and 2% total-flour salt, combine 1000g flour with 200g active starter (100gF + 100gW), 802g water, and 22g salt (2% of 1100g total flour) for a 2024g batch.
How does 722g autolyse water improve a 1000g loaf at 82%?
Soaking 1000g flour in 722g water for 45 minutes before adding 200g acidic starter, 22g salt, and 80g water (802g total) builds supple elasticity across the 2024g dough.