Extreme 90% Hydration Sourdough (1000g Flour): 801g Base + 89g Bassinage (2-Loaf Batch)
Ciabatta-style 90% formula on 1000g flour (2112g batch) with 89g bassinage staging and -10g starter deduction.
When 200g ripe starter joins 1000g flour, its 100g water and 100g flour turn an unadjusted 900g water addition into 90.9% hydration (+0.9% error). Trimming 10g so main water reads 890g alongside 22g salt (2112g total mass) locks True Total Hydration at 90.0% (target 90%).
- Strict True Hydration Water
- 890gLocks True Total Hydration at 90.0% (target 90%, -10g)
- Unadjusted Apparent Water
- 900gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 200g / 22g100g hidden flour + 100g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
True (90.0%) vs Apparent (90.9%) Matrix for 1000g Flour
System flour (1100g) and total water (990g) mass-balance rows around 1000g flour at 90% (90.0%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 950g @ 88% (15% Seed) Smaller Loaf (-50g) | 950g + 72g = 1022g (90%/1000g ref) | 143g (72gF/71gW @ 100%) | 828g W (vs 836g app @ R1) | 20.4g salt (1921g dough) | 88.7% drift → 87.96% (88% goal) |
| 1000g @ 88% (18% Seed) Lower Moisture (-2%) | 1000g + 100g = 1100g (90%/1000g ref) | 180g (100gF/80gW @ 80%) | 888g W (vs 880g app @ R2) | 22.0g salt (2068g dough) | 87.3% drift → 88.0% (88% goal) |
| 1000g @ 90% (20% Seed) [Calibrated Target] | 1000g + 100g = 1100g (90%/1000g ref) | 200g (100gF/100gW @ 100%) | 890g W (vs 900g app @ R3) | 22.0g salt (2090g dough) | 90.9% drift → 90.0% (90% goal) |
| 1000g @ 92% (22% Seed) Higher Moisture (+2%) | 1000g + 110g = 1110g (90%/1000g ref) | 220g (110gF/110gW @ 100%) | 911g W (vs 920g app @ R4) | 22.2g salt (2131g dough) | 92.8% drift → 91.98% (92% goal) |
| 1050g @ 92% (25% Seed) Larger Batch (+50g) | 1050g + 117g = 1167g (90%/1000g ref) | 263g (117gF/146gW @ 125%) | 928g W (vs 966g app @ R5) | 23.3g salt (2241g dough) | 95.3% drift → 92.03% (92% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Bassinage Mechanics for 1000g Flour at 90% Hydration (890g Water)
Every 200g of 100% hydration levain blended into 1000g flour shifts the true ratio toward 100% by adding 100g water and 100g flour (900g water = 90.9%, +0.9% surge). Holding main water to 890g (990g ÷ 1100g) with 22g salt locks True Total Hydration at 90.0% (target 90%).
Balancing extreme extensibility against slack elasticity in a 2112g (1000g flour) batch at 90% requires strict 890g water control (-10g vs 900g), 200g peaked starter (100gF/100gW), and 22g salt staged with 89g water.
Double-Hydration (801g + 89g) Mixing Steps on 1000g Flour
- Enzymatic Rest (1000g Flour + 801g Water): Blend 801g water into 1000g flour (holding back 89g of 890g) for 45 min.
- True-90% Calibration (-10g Deduction): Incorporate 200g starter, 22g sea salt, and 89g water to yield 2112g dough at 90.0% (vs 90.9%).
- Tension Alignment (1100g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 5/5 stickiness and slack elasticity.
- Overnight Retard & Cast-Iron Bake (2-Loaf Batch): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Technical Q&A: Extreme 90% Hydration Sourdough (1000g Flour): 8
Why is salt 22g instead of 20g for 1000g flour at 90%?
True 2.0% salinity counts the 100g flour inside your 200g starter (1000g + 100g = 1100g total flour × 2% = 22g salt), stabilizing the 2112g loaf at 90.0% (90%).
What is the total dough weight for 1000g flour at 90% hydration?
Summing 1000g main flour, 890g corrected water, 200g starter (100gF/100gW), and 22g salt yields 2112g of dough (2-Loaf Batch at 90.0%).
Should I use slap-and-fold or coil folds for 1000g flour at 90% (890g water)?
With 890g water (801g + 89g) and 200g starter on 1000g flour (2112g batch, 5/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 1100g flour network.