Extreme 85% Hydration Sourdough (350g Flour): 263g Base + 29g Bassinage (1 Small Boule)
Ciabatta-style 85% formula on 350g flour (720g batch) with 29g bassinage staging and -6g starter deduction.
A 720g sourdough batch using 350g flour and 70g starter holds 385g total flour (350g + 35g). While 298g apparent water creates 86.5% wetness (+1.5% drift), cutting 6g to 292g main water with 7.7g salt locks True Total Hydration at 84.94% (target 85%).
- Strict True Hydration Water
- 292gLocks True Total Hydration at 84.94% (target 85%, -6g)
- Unadjusted Apparent Water
- 298gPushes True Hydration to 86.5% (+1.5% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
True (84.94%) vs Apparent (86.5%) Matrix for 350g Flour
Neighborhood sensitivity across 350g ± 50g flour and 85% ± 2% hydration (70g starter, 7.7g salt, 720g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 83% (15% Seed) Smaller Loaf (-50g) | 300g + 23g = 323g (85%/350g ref) | 45g (23gF/22gW @ 100%) | 246g W (vs 249g app @ R1) | 6.5g salt (591g dough) | 83.9% drift → 82.97% (83% goal) |
| 350g @ 83% (18% Seed) Lower Moisture (-2%) | 350g + 35g = 385g (85%/350g ref) | 63g (35gF/28gW @ 80%) | 292g W (vs 291g app @ R2) | 7.7g salt (705g dough) | 82.9% drift → 83.12% (83% goal) |
| 350g @ 85% (20% Seed) [Calibrated Target] | 350g + 35g = 385g (85%/350g ref) | 70g (35gF/35gW @ 100%) | 292g W (vs 298g app @ R3) | 7.7g salt (712g dough) | 86.5% drift → 84.94% (85% goal) |
| 350g @ 87% (22% Seed) Higher Moisture (+2%) | 350g + 39g = 389g (85%/350g ref) | 77g (39gF/38gW @ 100%) | 300g W (vs 305g app @ R4) | 7.8g salt (727g dough) | 88.2% drift → 86.89% (87% goal) |
| 400g @ 87% (25% Seed) Larger Batch (+50g) | 400g + 44g = 444g (85%/350g ref) | 100g (44gF/56gW @ 125%) | 330g W (vs 348g app @ R5) | 8.9g salt (830g dough) | 91.0% drift → 86.94% (87% goal) |
Dynamic Stoichiometric Workbench (292g)
Test custom loaf weights or alternative fermentation schedules directly against the 298g benchmark above.
Bassinage Mechanics for 350g Flour at 85% Hydration (292g Water)
Multiplying 350g flour by 85% gives 298g apparent water, but adding 70g starter (35g flour + 35g water) shifts system totals to 333g water over 385g flour (86.5%, +1.5% drift). Deducting 6g down to 292g main water (327g total water) locks True Total Hydration at 84.94% (target 85%).
Viscoelastic creep tests at 85% hydration (292g water + 70g starter on 350g flour) confirm slack elastic recovery when 7.7g salt reinforces the 385g protein matrix and 29g bassinage water is emulsified after the 263g autolyse (720g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 350g Flour at 85%
- 90% Water Autolyse (263g / 292g): Mix 350g unbleached flour with 263g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (29g W + 70g Levain): Add 70g starter (35gF/35gW), 7.7g salt, and 29g water for 84.94% (85%) across 385g flour.
- Viscoelastic Folding (720g Batch, Extreme / Wet Handling): Complete 4 coil folds at 30-min intervals to balance extreme 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.
Key Baker's Math Questions (Strict True Hydration Water: 292g)
What is the true flour weight in a 350g flour + 70g starter dough at 85%?
Combining 350g main flour with 70g of 100% starter (35g flour + 35g water) yields 385g total system flour, paired with 327g total water (292g main + 35g starter) for 84.94% (85%).
How many loaves does 350g flour at 85% hydration (720g) make?
A 350g flour formula with 292g water, 70g starter, and 7.7g salt produces 720g total dough—ideal as 1 Small Boule at 84.94% (85%).
Should I use slap-and-fold or coil folds for 350g flour at 85% (292g water)?
With 292g water (263g + 29g) and 70g starter on 350g flour (720g batch, 5/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 385g flour network.