High-Hydration 80% Open Crumb Sourdough with 350g Flour, 246g Autolyse & 27g Bassinage (1 Small Boule)
Open-crumb 80% formula for 350g flour (701g 1 small boule) staging 27g bassinage water and 70g levain.
Because 70g of 100% levain supplies 35g water and 35g flour to 350g main flour (385g system flour), adding 280g water spikes dough hydration to 81.8% (+1.8%). Using 273g water (246g + 27g) and 7.7g salt (701g yield) locks True Total Hydration at 80.0% (target 80%).
- Strict True Hydration Water
- 273gLocks True Total Hydration at 80.0% (target 80%, -7g)
- Unadjusted Apparent Water
- 280gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
350g Flour at 80% Hydration: 2D Scale & Starter Sensitivity Matrix
Neighborhood sensitivity across 350g ± 50g flour and 80% ± 2% hydration (70g starter, 7.7g salt, 701g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 78% (15% Seed) Compact Mix (-50g) | 300g + 23g = 323g (80%/350g ref) | 45g (23gF/22gW @ 100%) | 230g W (vs 234g app @ R1) | 6.5g salt (575g dough) | 79.3% drift → 78.02% (78% goal) |
| 350g @ 78% (18% Seed) Conservative Pour | 350g + 35g = 385g (80%/350g ref) | 63g (35gF/28gW @ 80%) | 272g W (vs 273g app @ R2) | 7.7g salt (685g dough) | 78.2% drift → 77.92% (78% goal) |
| 350g @ 80% (20% Seed) [Locked Benchmark] | 350g + 35g = 385g (80%/350g ref) | 70g (35gF/35gW @ 100%) | 273g W (vs 280g app @ R3) | 7.7g salt (693g dough) | 81.8% drift → 80.0% (80% goal) |
| 350g @ 82% (22% Seed) Open-Crumb Push | 350g + 39g = 389g (80%/350g ref) | 77g (39gF/38gW @ 100%) | 281g W (vs 287g app @ R4) | 7.8g salt (708g dough) | 83.5% drift → 82.01% (82% goal) |
| 400g @ 82% (25% Seed) Expanded Loaf (+50g) | 400g + 44g = 444g (80%/350g ref) | 100g (44gF/56gW @ 125%) | 308g W (vs 328g app @ R5) | 8.9g salt (808g dough) | 86.5% drift → 81.98% (82% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Wet Viscosity Control at 80% Hydration (350g Flour / 273g Corrected Water)
Flour-water coupling on 350g base grain changes once 70g liquid levain (35g F / 35g W) enters the mixer: 280g main water creates 315g total water (81.8%, +1.8% overshoot). Scaling back 7g to 273g water over 385g total flour locks True Total Hydration at 80.0% (target 80%).
Capillary water binding across 385g total flour (350g + 35g) at 80.0% (80% target) leaves a 4/5 stickiness profile with high extensibility. Subtracting 7g water (273g vs 280g) and dosing 7.7g salt locks vertical oven spring in the 701g loaf.
Double-Hydration (246g + 27g) Mixing Steps on 350g Flour
- 90% Water Autolyse (246g / 273g): Mix 350g unbleached flour with 246g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (27g W + 70g Levain): Add 70g starter (35gF/35gW), 7.7g salt, and 27g water for 80.0% (80%) across 385g flour.
- Viscoelastic Folding (701g Batch, Artisan Level): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (350g Base): Shape into a taut 1 small boule, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Technical Q&A: High-Hydration 80% Open Crumb Sourdough with 350
Why does 280g water make my 350g flour dough feel like 81.8%?
Your 70g of 100% starter adds 35g water and 35g flour, turning 280g water into 315g water over 385g flour (81.8%). Dropping 7g to 273g locks True Total Hydration at 80.0% (target 80%).
Can I scale this 350g / 80% formula down by 50g to 300g flour?
At 300g flour and 80% hydration (vs 350g / 273g water), use 60g starter and 234g corrected water.
What happens if I use a 50% stiff levain (70g) with 350g flour at 80%?
A 70g stiff levain (50% hydration) contains 47g flour and 23g water, requiring 295g main water instead of 273g on 350g flour to hold 80%.