High-Hydration 76% Open Crumb Sourdough with 300g Flour, 199g Autolyse & 22g Bassinage (1 Small Boule)
Open-crumb 76% formula for 300g flour (588g 1 small boule) staging 22g bassinage water and 60g levain.
Target 76% hydration on 300g flour requires accounting for 60g levain (30g flour / 30g water); otherwise 228g water yields 78.2% (+2.2% jump). Pouring 221g water (199g base + 22g splash) and 6.6g salt for a 588g dough locks True Total Hydration at 76.06% (target 76%).
- Strict True Hydration Water
- 221gLocks True Total Hydration at 76.06% (target 76%, -7g)
- Unadjusted Apparent Water
- 228gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (76.06%) vs Apparent (78.2%) Matrix for 300g Flour
Pre-computed gram weights around 300g main flour where 221g water locks True Total Hydration at 76.06% (target 76%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 74% (15% Seed) Smaller Loaf (-50g) | 250g + 19g = 269g (76%/300g ref) | 38g (19gF/19gW @ 100%) | 180g W (vs 185g app @ R1) | 5.4g salt (468g dough) | 75.8% drift → 73.98% (74% goal) |
| 300g @ 74% (18% Seed) Lower Moisture (-2%) | 300g + 30g = 330g (76%/300g ref) | 54g (30gF/24gW @ 80%) | 220g W (vs 222g app @ R2) | 6.6g salt (574g dough) | 74.5% drift → 73.94% (74% goal) |
| 300g @ 76% (20% Seed) [Calibrated Target] | 300g + 30g = 330g (76%/300g ref) | 60g (30gF/30gW @ 100%) | 221g W (vs 228g app @ R3) | 6.6g salt (581g dough) | 78.2% drift → 76.06% (76% goal) |
| 300g @ 78% (22% Seed) Higher Moisture (+2%) | 300g + 33g = 333g (76%/300g ref) | 66g (33gF/33gW @ 100%) | 227g W (vs 234g app @ R4) | 6.7g salt (593g dough) | 80.2% drift → 78.08% (78% goal) |
| 350g @ 78% (25% Seed) Larger Batch (+50g) | 350g + 39g = 389g (76%/300g ref) | 88g (39gF/49gW @ 125%) | 254g W (vs 273g app @ R5) | 7.8g salt (692g dough) | 82.8% drift → 77.89% (78% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this High-Hydration 76% Open Crumb Sourdo specification up or down on your digital scale with zero hydration drift.
Wet Viscosity Control at 76% Hydration (300g Flour / 221g Corrected Water)
Unadjusted baker's percentages treat 60g starter as a weightless additive on 300g flour, causing 228g water to pool at 78.2% (+2.2% excess over 76%). Accounting for 30g starter flour and 30g starter water via 221g main water (-7g) locks True Total Hydration at 76.06% (target 76%).
Farinograph torque on 300g flour at 76% (221g main water + 30g starter water = 251g over 330g flour) peaks when 199g water hydrates starch granules before 6.6g salt and 22g bassinage water arrive, balancing high stretch with supple recoil.
Execution Schedule: 300g Flour, 221g Water & 60g Starter (76.06%)
- Dry-Pocket Elimination (300g F + 199g W): Combine 300g flour with 199g water (withholding 22g from 221g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-7g Cut from 228g): Work 60g active starter, 6.6g salt, and 22g bassinage water into the 588g dough (76.06%).
- Strength Building (3/5 Stars at 76%): Apply 4 gentle folds every 30 min so 330g total flour develops supple backbone.
- Shaping & Crust Caramelization (588g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Diagnostic Answers: High-Hydration 76% Open Crumb Sourdough Reci
What is the total dough weight for 300g flour at 76% hydration?
Summing 300g main flour, 221g corrected water, 60g starter (30gF/30gW), and 6.6g salt yields 588g of dough (1 Small Boule at 76.06%).
Why is salt 6.6g instead of 6g for 300g flour at 76%?
True 2.0% salinity counts the 30g flour inside your 60g starter (300g + 30g = 330g total flour × 2% = 6.6g salt), stabilizing the 588g loaf at 76.06% (76%).
How sticky is a 300g flour sourdough at 76% hydration (221g water)?
At 76.06% (target 76%) with 221g water and 60g starter on 300g flour, rheology scores 3/5 stars (Moderate) with high extensibility.