High-Hydration 76% Open Crumb Sourdough with 350g Flour, 232g Autolyse & 26g Bassinage (1 Small Boule)
Open-crumb 76% formula for 350g flour (686g 1 small boule) staging 26g bassinage water and 70g levain.
Scaling a 350g sourdough build to 76% with 70g 1:1:1 levain means an unadjusted 266g water pour drifts to 78.2% (+2.2% excess) from 35g hidden liquid and 35g fermented flour. Weighing 258g main water (-8g offset) plus 7.7g sea salt locks True Total Hydration at 76.1% (target 76%) across a 686g loaf.
- Strict True Hydration Water
- 258gLocks True Total Hydration at 76.1% (target 76%, -8g)
- Unadjusted Apparent Water
- 266gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Gravimetric Scaling Table for 350g Base Flour at 76% Hydration
Neighborhood sensitivity across 350g ± 50g flour and 76% ± 2% hydration (70g starter, 7.7g salt, 686g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 74% (15% Seed) Mini Scale (-50g) | 300g + 23g = 323g (76%/350g ref) | 45g (23gF/22gW @ 100%) | 217g W (vs 222g app @ R1) | 6.5g salt (562g dough) | 75.5% drift → 73.99% (74% goal) |
| 350g @ 74% (18% Seed) Tighter Crumb (-2%) | 350g + 35g = 385g (76%/350g ref) | 63g (35gF/28gW @ 80%) | 257g W (vs 259g app @ R2) | 7.7g salt (670g dough) | 74.5% drift → 74.03% (74% goal) |
| 350g @ 76% (20% Seed) [Exact Spec] | 350g + 35g = 385g (76%/350g ref) | 70g (35gF/35gW @ 100%) | 258g W (vs 266g app @ R3) | 7.7g salt (678g dough) | 78.2% drift → 76.1% (76% goal) |
| 350g @ 78% (22% Seed) Airier Crumb (+2%) | 350g + 39g = 389g (76%/350g ref) | 77g (39gF/38gW @ 100%) | 265g W (vs 273g app @ R4) | 7.8g salt (692g dough) | 79.9% drift → 77.89% (78% goal) |
| 400g @ 78% (25% Seed) Boosted Scale (+50g) | 400g + 44g = 444g (76%/350g ref) | 100g (44gF/56gW @ 125%) | 290g W (vs 312g app @ R5) | 8.9g salt (790g dough) | 82.9% drift → 77.93% (78% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Wet Viscosity Control at 76% Hydration (350g Flour / 258g Corrected Water)
True cereal hydration divides all aqueous inputs by the 385g flour denominator (350g main + 35g starter flour). Pouring 266g water yields 301g liquid (78.2%), while 258g main water plus 35g levain water equals 293g liquid—which locks True Total Hydration at 76.1% (target 76%).
At 76.1% true hydration (293g total water ÷ 385g flour), your 350g flour dough exhibits moderate handling (3/5 stars). Cutting 8g from 266g down to 258g (232g + 26g) with 7.7g salt prevents serum weeping.
Bench & Dutch Oven Protocol for 1 Small Boule (350g Flour @ 76% Hydration)
- Autolyse Soak (232g W + 350g F): Hydrate 350g flour with 232g water (90% of 258g) for 45 min before adding 70g starter.
- Levain & Bassinage (70g starter + 7.7g salt + 26g W): Dimple 70g ripe levain (35gF/35gW) and 7.7g salt with 26g water to hit 76.1% (76%).
- Coil Fold Cadence (3/5 Tack, 686g Dough): Space 4 wet-hand folds 30 min apart to align the 385g flour network (high stretch).
- Bulk Cutoff & 450°F Bake (1 Small Boule): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How much water do I deduct for 70g starter in a 350g / 76% recipe?
Deduct 8g of water from the 266g apparent weight (pouring 258g main water instead) to offset the +2.2% surge (78.2%) from 70g starter (35gW/35gF).
How much water do I need for 350g of flour at 76% hydration?
Multiplying 350g by 76% gives 266g apparent water, which drifts to 78.2% (+2.2%) with 70g starter. Weighing 258g main water (-8g cut) locks True Total Hydration at 76.1% (target 76%).
What is the total dough weight for 350g flour at 76% hydration?
Summing 350g main flour, 258g corrected water, 70g starter (35gF/35gW), and 7.7g salt yields 686g of dough (1 Small Boule at 76.1%).