Extreme 90% Hydration Sourdough (300g Flour): 240g Base + 27g Bassinage (1 Small Boule)
Ciabatta-style 90% formula on 300g flour (634g batch) with 27g bassinage staging and -3g starter deduction.
Mixing 300g unbleached flour, 270g water, and 60g liquid starter pushes real hydration to 90.9% (+0.9% overshoot) across 330g total grain. Measuring 267g corrected water (240g autolyse + 27g bassinage), 60g levain, and 6.6g salt removes 3g excess water and locks True Total Hydration at 90.0% (target 90%).
- Strict True Hydration Water
- 267gLocks True Total Hydration at 90.0% (target 90%, -3g)
- Unadjusted Apparent Water
- 270gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 60g / 6.6g30g hidden flour + 30g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
True (90.0%) vs Apparent (90.9%) Matrix for 300g Flour
Pre-computed gram weights around 300g main flour where 267g water locks True Total Hydration at 90.0% (target 90%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 250g @ 88% (15% Seed) Mini Scale (-50g) | 250g + 19g = 269g (90%/300g ref) | 38g (19gF/19gW @ 100%) | 218g W (vs 220g app @ R1) | 5.4g salt (506g dough) | 88.8% drift → 88.1% (88% goal) |
| 300g @ 88% (18% Seed) Tighter Crumb (-2%) | 300g + 30g = 330g (90%/300g ref) | 54g (30gF/24gW @ 80%) | 266g W (vs 264g app @ R2) | 6.6g salt (620g dough) | 87.3% drift → 87.88% (88% goal) |
| 300g @ 90% (20% Seed) [Exact Spec] | 300g + 30g = 330g (90%/300g ref) | 60g (30gF/30gW @ 100%) | 267g W (vs 270g app @ R3) | 6.6g salt (627g dough) | 90.9% drift → 90.0% (90% goal) |
| 300g @ 92% (22% Seed) Airier Crumb (+2%) | 300g + 33g = 333g (90%/300g ref) | 66g (33gF/33gW @ 100%) | 273g W (vs 276g app @ R4) | 6.7g salt (639g dough) | 92.8% drift → 91.89% (92% goal) |
| 350g @ 92% (25% Seed) Boosted Scale (+50g) | 350g + 39g = 389g (90%/300g ref) | 88g (39gF/49gW @ 125%) | 309g W (vs 322g app @ R5) | 7.8g salt (747g dough) | 95.4% drift → 92.03% (92% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Ultra-Wet 90% Hydration Sourdough Fo specification up or down on your digital scale with zero hydration drift.
Bassinage Mechanics for 300g Flour at 90% Hydration (267g Water)
Gravimetric auditing of 300g flour plus 60g starter shows 330g total dry base and 297g target water for 90% hydration. Because the levain already supplies 30g water, cutting 270g by 3g down to 267g (with 6.6g salt in a 634g batch) locks True Total Hydration at 90.0% (target 90%).
Rated 5/5 for surface tack (Extreme / Wet Handling), a 300g batch mixed with 267g corrected water and 6.6g salt (2.0% of 330g total flour) shows extreme alveolar stretch. Trickling 27g bassinage water after a 240g rest stabilizes the 90.0% (90%) gluten film.
Execution Schedule: 300g Flour, 267g Water & 60g Starter (90.0%)
- Enzymatic Rest (300g Flour + 240g Water): Blend 240g water into 300g flour (holding back 27g of 267g) for 45 min.
- True-90% Calibration (-3g Deduction): Incorporate 60g starter, 6.6g sea salt, and 27g water to yield 634g dough at 90.0% (vs 90.9%).
- Tension Alignment (330g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 5/5 stickiness and slack elasticity.
- Overnight Retard & Cast-Iron Bake (1 Small Boule): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Diagnostic Answers: Ultra-Wet 90% Hydration Sourdough Formula fo
Why does unadjusted 270g water cause a +0.9% surge on 300g flour at 90%?
Because 90% is below 100% starter hydration, 60g starter (30gW / 30gF) raises 270g water to 300g over 330g flour (90.9%). Cutting 3g to 267g locks 90.0%.
What is the true flour weight in a 300g flour + 60g starter dough at 90%?
Combining 300g main flour with 60g of 100% starter (30g flour + 30g water) yields 330g total system flour, paired with 297g total water (267g main + 30g starter) for 90.0% (90%).
Why does 270g water make my 300g flour dough feel like 90.9%?
Your 60g of 100% starter adds 30g water and 30g flour, turning 270g water into 300g water over 330g flour (90.9%). Dropping 3g to 267g locks True Total Hydration at 90.0% (target 90%).