Extreme 88% Hydration Sourdough (350g Flour): 274g Base + 30g Bassinage (1 Small Boule)
Ciabatta-style 88% formula on 350g flour (732g batch) with 30g bassinage staging and -4g starter deduction.
In a 350g flour formula at 88%, naive baker's math (308g water + 70g starter) overshoots to 89.1% (+1.1% above spec) across 385g total flour. Setting your scale to 304g water (-4g deduction) and 7.7g salt in a 732g batch locks True Total Hydration at 88.05% (target 88%).
- Strict True Hydration Water
- 304gLocks True Total Hydration at 88.05% (target 88%, -4g)
- Unadjusted Apparent Water
- 308gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 350g / 88%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 732g (1 Small Boule) batch using 350g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 86% (15% Seed) Mini Scale (-50g) | 300g + 23g = 323g (88%/350g ref) | 45g (23gF/22gW @ 100%) | 256g W (vs 258g app @ R1) | 6.5g salt (601g dough) | 86.7% drift → 86.07% (86% goal) |
| 350g @ 86% (18% Seed) Tighter Crumb (-2%) | 350g + 35g = 385g (88%/350g ref) | 63g (35gF/28gW @ 80%) | 303g W (vs 301g app @ R2) | 7.7g salt (716g dough) | 85.5% drift → 85.97% (86% goal) |
| 350g @ 88% (20% Seed) [Exact Spec] | 350g + 35g = 385g (88%/350g ref) | 70g (35gF/35gW @ 100%) | 304g W (vs 308g app @ R3) | 7.7g salt (724g dough) | 89.1% drift → 88.05% (88% goal) |
| 350g @ 90% (22% Seed) Airier Crumb (+2%) | 350g + 39g = 389g (88%/350g ref) | 77g (39gF/38gW @ 100%) | 312g W (vs 315g app @ R4) | 7.8g salt (739g dough) | 90.7% drift → 89.97% (90% goal) |
| 400g @ 90% (25% Seed) Boosted Scale (+50g) | 400g + 44g = 444g (88%/350g ref) | 100g (44gF/56gW @ 125%) | 344g W (vs 360g app @ R5) | 8.9g salt (844g dough) | 93.7% drift → 90.09% (90% goal) |
Live Parameter Solver for Extreme 88% Hydration Sourdough (350g Flou
Dial in custom baker's percentages and export your adjusted 304g formula for bake day.
Bassinage Mechanics for 350g Flour at 88% Hydration (304g Water)
Mass-balance stoichiometry for 350g flour and 70g 1:1:1 levain tracks 35g pre-fermented starch and 35g free liquid across a 732g batch. Leaving water at 308g inflates moisture to 89.1% (+1.1%), whereas 304g water (-4g) with 7.7g salt locks True Total Hydration at 88.05% (target 88%).
Rated 5/5 for surface tack (Extreme / Wet Handling), a 350g batch mixed with 304g corrected water and 7.7g salt (2.0% of 385g total flour) shows extreme alveolar stretch. Trickling 30g bassinage water after a 274g rest stabilizes the 88.05% (88%) gluten film.
Double-Hydration (274g + 30g) Mixing Steps on 350g Flour
- Endosperm Saturation (350g Flour / 274g Water): Rub 274g water into 350g flour (saving 30g of 304g) and rest 40 min.
- Ionic Salt & Culture Mix (70g Levain + 7.7g Sea Salt): Pinch 70g peaked starter and 7.7g salt dissolved in 30g water into the 732g batch (-4g vs 308g).
- Rheological Laminations (88% / 88.05%): Perform 1 bench lamination plus 3 coil folds every 35 min for slack tenacity across 385g system flour.
- Cold Proof & Dutch Oven Spring (732g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Cereal Chemistry & Bench Execution FAQs
How much water do I need for 350g of flour at 88% hydration?
Multiplying 350g by 88% gives 308g apparent water, which drifts to 89.1% (+1.1%) with 70g starter. Weighing 304g main water (-4g cut) locks True Total Hydration at 88.05% (target 88%).
What baking temperature works best for a 732g loaf (350g flour @ 88%)?
Bake your 732g (1 Small Boule) dough made from 350g flour, 304g water (88.05%), 70g starter, and 7.7g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How much water should I hold back for bassinage in a 350g flour / 88% dough?
Out of 304g corrected main water for 350g flour at 88%, mix 274g (90%) during the 45-minute autolyse and trickle in 30g (10%) with 70g starter and 7.7g salt.