High-Hydration 78% Open Crumb Sourdough with 350g Flour, 239g Autolyse & 26g Bassinage (1 Small Boule)
Open-crumb 78% formula for 350g flour (693g 1 small boule) staging 26g bassinage water and 70g levain.
Target 78% hydration on 350g flour requires accounting for 70g levain (35g flour / 35g water); otherwise 273g water yields 80% (+2% jump). Pouring 265g water (239g base + 26g splash) and 7.7g salt for a 693g dough locks True Total Hydration at 77.92% (target 78%).
- Strict True Hydration Water
- 265gLocks True Total Hydration at 77.92% (target 78%, -8g)
- Unadjusted Apparent Water
- 273gPushes True Hydration to 80% (+2% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (350g Flour / 265g Water)
Stepwise levain inoculation (15%–25%) and hydration offsets for a 693g (1 Small Boule) batch using 350g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (78% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 76% (15% Seed) Lean Seed (-50g) | 300g + 23g = 323g (78%/350g ref) | 45g (23gF/22gW @ 100%) | 223g W (vs 228g app @ R1) | 6.5g salt (568g dough) | 77.4% drift → 75.85% (76% goal) |
| 350g @ 76% (18% Seed) Low Inoc (-2% Hyd) | 350g + 35g = 385g (78%/350g ref) | 63g (35gF/28gW @ 80%) | 265g W (vs 266g app @ R2) | 7.7g salt (678g dough) | 76.4% drift → 76.1% (76% goal) |
| 350g @ 78% (20% Seed) [Target Baseline] | 350g + 35g = 385g (78%/350g ref) | 70g (35gF/35gW @ 100%) | 265g W (vs 273g app @ R3) | 7.7g salt (685g dough) | 80.0% drift → 77.92% (78% goal) |
| 350g @ 80% (22% Seed) High Inoc (+2% Hyd) | 350g + 39g = 389g (78%/350g ref) | 77g (39gF/38gW @ 100%) | 273g W (vs 280g app @ R4) | 7.8g salt (700g dough) | 81.7% drift → 79.95% (80% goal) |
| 400g @ 80% (25% Seed) Scaled Batch (+50g) | 400g + 44g = 444g (78%/350g ref) | 100g (44gF/56gW @ 125%) | 299g W (vs 320g app @ R5) | 8.9g salt (799g dough) | 84.7% drift → 79.95% (80% 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 78% Hydration (350g Flour / 265g Corrected Water)
In a 693g loaf built from 350g flour, 70g starter alters the solvent-to-solids ratio by injecting 35g water alongside 35g flour. Replacing the naive 273g water weight (80% true moisture) with 265g (-8g cut) and 7.7g salt locks True Total Hydration at 77.92% (target 78%).
Ionic shielding from 7.7g sodium chloride tightens gliadin-glutenin fibrils across 385g flour (350g base + 35g levain) at 78% hydration. Withholding 26g of your 265g water until after a 45-minute 239g autolyse gives the 693g mass supple tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 350g Flour at 78%
- Dry-Pocket Elimination (350g F + 239g W): Combine 350g flour with 239g water (withholding 26g from 265g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-8g Cut from 273g): Work 70g active starter, 7.7g salt, and 26g bassinage water into the 693g dough (77.92%).
- Strength Building (4/5 Stars at 78%): Apply 4 gentle folds every 30 min so 385g total flour develops supple backbone.
- Shaping & Crust Caramelization (693g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
Why does unadjusted 273g water cause a +2% surge on 350g flour at 78%?
Because 78% is below 100% starter hydration, 70g starter (35gW / 35gF) raises 273g water to 308g over 385g flour (80%). Cutting 8g to 265g locks 77.92%.
Why is salt 7.7g instead of 7g for 350g flour at 78%?
True 2.0% salinity counts the 35g flour inside your 70g starter (350g + 35g = 385g total flour × 2% = 7.7g salt), stabilizing the 693g loaf at 77.92% (78%).
How does 239g autolyse water improve a 350g loaf at 78%?
Soaking 350g flour in 239g water for 45 minutes before adding 70g acidic starter, 7.7g salt, and 26g water (265g total) builds supple elasticity across the 693g dough.