Extreme 85% Hydration Sourdough (1000g Flour): 752g Base + 83g Bassinage (2-Loaf Batch)
Ciabatta-style 85% formula on 1000g flour (2057g batch) with 83g bassinage staging and -15g starter deduction.
Across 1100g combined flour (1000g base + 100g from 200g starter), an unadjusted 850g water weight produces 950g total liquid or 86.4% (+1.4% surge). Restricting main water to 835g (-15g) with 22g salt (2057g dough) locks True Total Hydration at 85.0% (target 85%).
- Strict True Hydration Water
- 835gLocks True Total Hydration at 85.0% (target 85%, -15g)
- Unadjusted Apparent Water
- 850gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
1000g Flour at 85% Hydration: 2D Scale & Starter Sensitivity Matrix
System flour (1100g) and total water (935g) mass-balance rows around 1000g flour at 85% (85.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 83% (15% Seed) Compact Mix (-50g) | 950g + 72g = 1022g (85%/1000g ref) | 143g (72gF/71gW @ 100%) | 777g W (vs 789g app @ R1) | 20.4g salt (1870g dough) | 84.1% drift → 82.97% (83% goal) |
| 1000g @ 83% (18% Seed) Conservative Pour | 1000g + 100g = 1100g (85%/1000g ref) | 180g (100gF/80gW @ 80%) | 833g W (vs 830g app @ R2) | 22.0g salt (2013g dough) | 82.7% drift → 83.0% (83% goal) |
| 1000g @ 85% (20% Seed) [Locked Benchmark] | 1000g + 100g = 1100g (85%/1000g ref) | 200g (100gF/100gW @ 100%) | 835g W (vs 850g app @ R3) | 22.0g salt (2035g dough) | 86.4% drift → 85.0% (85% goal) |
| 1000g @ 87% (22% Seed) Open-Crumb Push | 1000g + 110g = 1110g (85%/1000g ref) | 220g (110gF/110gW @ 100%) | 856g W (vs 870g app @ R4) | 22.2g salt (2076g dough) | 88.3% drift → 87.03% (87% goal) |
| 1050g @ 87% (25% Seed) Expanded Loaf (+50g) | 1050g + 117g = 1167g (85%/1000g ref) | 263g (117gF/146gW @ 125%) | 869g W (vs 914g app @ R5) | 23.3g salt (2182g dough) | 90.8% drift → 86.98% (87% goal) |
Live Parameter Solver for Extreme 85% Hydration Sourdough (1000g Flo
Dial in custom baker's percentages and export your adjusted 835g formula for bake day.
Bassinage Mechanics for 1000g Flour at 85% Hydration (835g Water)
Unadjusted baker's percentages treat 200g starter as a weightless additive on 1000g flour, causing 850g water to pool at 86.4% (+1.4% excess over 85%). Accounting for 100g starter flour and 100g starter water via 835g main water (-15g) locks True Total Hydration at 85.0% (target 85%).
At 85% target hydration (85.0%), the 2057g dough (1000g flour + 835g water + 200g starter) displays extreme extensibility and slack elasticity (5/5 stickiness). Holding 83g water back from the 752g autolyse protects disulfide cross-links with 22g salt.
Bench & Dutch Oven Protocol for 2-Loaf Batch (1000g Flour @ 85% Hydration)
- Endosperm Saturation (1000g Flour / 752g Water): Rub 752g water into 1000g flour (saving 83g of 835g) and rest 40 min.
- Ionic Salt & Culture Mix (200g Levain + 22g Sea Salt): Pinch 200g peaked starter and 22g salt dissolved in 83g water into the 2057g batch (-15g vs 850g).
- Rheological Laminations (85% / 85.0%): Perform 1 bench lamination plus 3 coil folds every 35 min for slack tenacity across 1100g system flour.
- Cold Proof & Dutch Oven Spring (2057g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Cereal Chemistry & Bench Execution FAQs
How does 752g autolyse water improve a 1000g loaf at 85%?
Soaking 1000g flour in 752g water for 45 minutes before adding 200g acidic starter, 22g salt, and 83g water (835g total) builds slack elasticity across the 2057g dough.
What happens if I use a 50% stiff levain (200g) with 1000g flour at 85%?
A 200g stiff levain (50% hydration) contains 133g flour and 67g water, requiring 896g main water instead of 835g on 1000g flour to hold 85%.
How sticky is a 1000g flour sourdough at 85% hydration (835g water)?
At 85.0% (target 85%) with 835g water and 200g starter on 1000g flour, rheology scores 5/5 stars (Extreme / Wet Handling) with extreme extensibility.