Extreme 82% Hydration Sourdough (300g Flour): 217g Base + 24g Bassinage (1 Small Boule)
Ciabatta-style 82% formula on 300g flour (608g batch) with 24g bassinage staging and -5g starter deduction.
A 608g sourdough batch using 300g flour and 60g starter holds 330g total flour (300g + 30g). While 246g apparent water creates 83.6% wetness (+1.6% drift), cutting 5g to 241g main water with 6.6g salt locks True Total Hydration at 82.12% (target 82%).
- Strict True Hydration Water
- 241gLocks True Total Hydration at 82.12% (target 82%, -5g)
- Unadjusted Apparent Water
- 246gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (300g Flour / 241g Water)
System flour (330g) and total water (271g) mass-balance rows around 300g flour at 82% (82.12%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 80% (15% Seed) Compact Mix (-50g) | 250g + 19g = 269g (82%/300g ref) | 38g (19gF/19gW @ 100%) | 196g W (vs 200g app @ R1) | 5.4g salt (484g dough) | 81.4% drift → 79.93% (80% goal) |
| 300g @ 80% (18% Seed) Conservative Pour | 300g + 30g = 330g (82%/300g ref) | 54g (30gF/24gW @ 80%) | 240g W (vs 240g app @ R2) | 6.6g salt (594g dough) | 80.0% drift → 80.0% (80% goal) |
| 300g @ 82% (20% Seed) [Locked Benchmark] | 300g + 30g = 330g (82%/300g ref) | 60g (30gF/30gW @ 100%) | 241g W (vs 246g app @ R3) | 6.6g salt (601g dough) | 83.6% drift → 82.12% (82% goal) |
| 300g @ 84% (22% Seed) Open-Crumb Push | 300g + 33g = 333g (82%/300g ref) | 66g (33gF/33gW @ 100%) | 247g W (vs 252g app @ R4) | 6.7g salt (613g dough) | 85.6% drift → 84.08% (84% goal) |
| 350g @ 84% (25% Seed) Expanded Loaf (+50g) | 350g + 39g = 389g (82%/300g ref) | 88g (39gF/49gW @ 125%) | 278g W (vs 294g app @ R5) | 7.8g salt (716g dough) | 88.2% drift → 84.06% (84% goal) |
Dynamic Stoichiometric Workbench (241g)
Test custom loaf weights or alternative fermentation schedules directly against the 246g benchmark above.
Bassinage Mechanics for 300g Flour at 82% Hydration (241g Water)
Precision scaling for a 608g (1 Small Boule) bake starts with 330g system flour (300g main + 30g levain). Instead of pouring 246g water (83.6% actual), deducting 5g to 241g main water (217g + 24g) and 6.6g salt locks True Total Hydration at 82.12% (target 82%).
Capillary water binding across 330g total flour (300g + 30g) at 82.12% (82% target) leaves a 4/5 stickiness profile with extreme extensibility. Subtracting 5g water (241g vs 246g) and dosing 6.6g salt locks vertical oven spring in the 608g loaf.
Execution Schedule: 300g Flour, 241g Water & 60g Starter (82.12%)
- Pre-Ferment & 217g Autolyse (300g Flour): Verify 60g levain is domed, then soak 300g flour in 217g water for 40–50 min.
- Rubaud Emulsification (241g Total Main Water): Rubaud-mix 60g starter (30gF/30gW), 6.6g salt, and 24g reserved water into the 608g mass (82%).
- Alveolar Structuring (82.12% True Moisture): Execute 4 coil folds spaced 30 min apart to manage extreme stretch on 330g flour.
- Retardation & Scoring (1 Small Boule / 608g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 241g)
How much starter and salt go into 300g flour at 82% hydration?
At 20% inoculation and 2% total-flour salt, combine 300g flour with 60g active starter (30gF + 30gW), 241g water, and 6.6g salt (2% of 330g total flour) for a 608g batch.
How many loaves does 300g flour at 82% hydration (608g) make?
A 300g flour formula with 241g water, 60g starter, and 6.6g salt produces 608g total dough—ideal as 1 Small Boule at 82.12% (82%).
How does changing starter from 20% (60g) to 15% (45g) affect 300g flour at 82%?
Dropping starter from 60g to 45g on 300g flour reduces hidden starter water from 30g to 23g, raising required main water from 241g to 242g for 82%.