High-Hydration 80% Open Crumb Sourdough with 300g Flour, 211g Autolyse & 23g Bassinage (1 Small Boule)
Open-crumb 80% formula for 300g flour (601g 1 small boule) staging 23g bassinage water and 60g levain.
For 300g main flour at 80% hydration with 60g active 100% starter, pouring 240g water inflates moisture to 81.8% (+1.8% surge) via 30g starter flour and 30g starter water. Deducting 6g down to 234g main water with 6.6g salt (601g batch) locks True Total Hydration at 80.0% (target 80%) over 330g system flour.
- Strict True Hydration Water
- 234gLocks True Total Hydration at 80.0% (target 80%, -6g)
- Unadjusted Apparent Water
- 240gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Gravimetric Scaling Table for 300g Base Flour at 80% Hydration
Pre-computed gram weights around 300g main flour where 234g water locks True Total Hydration at 80.0% (target 80%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 78% (15% Seed) Lean Seed (-50g) | 250g + 19g = 269g (80%/300g ref) | 38g (19gF/19gW @ 100%) | 191g W (vs 195g app @ R1) | 5.4g salt (479g dough) | 79.6% drift → 78.07% (78% goal) |
| 300g @ 78% (18% Seed) Low Inoc (-2% Hyd) | 300g + 30g = 330g (80%/300g ref) | 54g (30gF/24gW @ 80%) | 233g W (vs 234g app @ R2) | 6.6g salt (587g dough) | 78.2% drift → 77.88% (78% goal) |
| 300g @ 80% (20% Seed) [Target Baseline] | 300g + 30g = 330g (80%/300g ref) | 60g (30gF/30gW @ 100%) | 234g W (vs 240g app @ R3) | 6.6g salt (594g dough) | 81.8% drift → 80.0% (80% goal) |
| 300g @ 82% (22% Seed) High Inoc (+2% Hyd) | 300g + 33g = 333g (80%/300g ref) | 66g (33gF/33gW @ 100%) | 240g W (vs 246g app @ R4) | 6.7g salt (606g dough) | 83.8% drift → 81.98% (82% goal) |
| 350g @ 82% (25% Seed) Scaled Batch (+50g) | 350g + 39g = 389g (80%/300g ref) | 88g (39gF/49gW @ 125%) | 270g W (vs 287g app @ R5) | 7.8g salt (708g dough) | 86.4% drift → 82.01% (82% goal) |
Dynamic Stoichiometric Workbench (234g)
Test custom loaf weights or alternative fermentation schedules directly against the 240g benchmark above.
Wet Viscosity Control at 80% Hydration (300g Flour / 234g Corrected Water)
Every 60g of 100% hydration levain blended into 300g flour shifts the true ratio toward 100% by adding 30g water and 30g flour (240g water = 81.8%, +1.8% surge). Holding main water to 234g (264g ÷ 330g) with 6.6g salt locks True Total Hydration at 80.0% (target 80%).
Ionic shielding from 6.6g sodium chloride tightens gliadin-glutenin fibrils across 330g flour (300g base + 30g levain) at 80% hydration. Withholding 23g of your 234g water until after a 45-minute 211g autolyse gives the 601g mass supple tenacity.
Rheological Handling Guide (4/5 Tack) for 300g Flour at 80%
- Endosperm Saturation (300g Flour / 211g Water): Rub 211g water into 300g flour (saving 23g of 234g) and rest 40 min.
- Ionic Salt & Culture Mix (60g Levain + 6.6g Sea Salt): Pinch 60g peaked starter and 6.6g salt dissolved in 23g water into the 601g batch (-6g vs 240g).
- Rheological Laminations (80% / 80.0%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 330g system flour.
- Cold Proof & Dutch Oven Spring (601g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 234g)
Can I scale this 300g / 80% formula down by 50g to 250g flour?
At 250g flour and 80% hydration (vs 300g / 234g water), use 50g starter and 195g corrected water.
Why does 240g water make my 300g flour dough feel like 81.8%?
Your 60g of 100% starter adds 30g water and 30g flour, turning 240g water into 270g water over 330g flour (81.8%). Dropping 6g to 234g locks True Total Hydration at 80.0% (target 80%).
What is the true flour weight in a 300g flour + 60g starter dough at 80%?
Combining 300g main flour with 60g of 100% starter (30g flour + 30g water) yields 330g total system flour, paired with 264g total water (234g main + 30g starter) for 80.0% (80%).