Extreme 90% Hydration Sourdough (350g Flour): 281g Base + 31g Bassinage (1 Small Boule)
Ciabatta-style 90% formula on 350g flour (740g batch) with 31g bassinage staging and -3g starter deduction.
Across 385g combined flour (350g base + 35g from 70g starter), an unadjusted 315g water weight produces 350g total liquid or 90.9% (+0.9% surge). Restricting main water to 312g (-3g) with 7.7g salt (740g dough) locks True Total Hydration at 90.13% (target 90%).
- Strict True Hydration Water
- 312gLocks True Total Hydration at 90.13% (target 90%, -3g)
- Unadjusted Apparent Water
- 315gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 70g / 7.7g35g hidden flour + 35g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Gravimetric Scaling Table for 350g Base Flour at 90% Hydration
Neighborhood sensitivity across 350g ± 50g flour and 90% ± 2% hydration (70g starter, 7.7g salt, 740g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 300g @ 88% (15% Seed) Lean Seed (-50g) | 300g + 23g = 323g (90%/350g ref) | 45g (23gF/22gW @ 100%) | 262g W (vs 264g app @ R1) | 6.5g salt (607g dough) | 88.5% drift → 87.93% (88% goal) |
| 350g @ 88% (18% Seed) Low Inoc (-2% Hyd) | 350g + 35g = 385g (90%/350g ref) | 63g (35gF/28gW @ 80%) | 311g W (vs 308g app @ R2) | 7.7g salt (724g dough) | 87.3% drift → 88.05% (88% goal) |
| 350g @ 90% (20% Seed) [Target Baseline] | 350g + 35g = 385g (90%/350g ref) | 70g (35gF/35gW @ 100%) | 312g W (vs 315g app @ R3) | 7.7g salt (732g dough) | 90.9% drift → 90.13% (90% goal) |
| 350g @ 92% (22% Seed) High Inoc (+2% Hyd) | 350g + 39g = 389g (90%/350g ref) | 77g (39gF/38gW @ 100%) | 320g W (vs 322g app @ R4) | 7.8g salt (747g dough) | 92.5% drift → 92.03% (92% goal) |
| 400g @ 92% (25% Seed) Scaled Batch (+50g) | 400g + 44g = 444g (90%/350g ref) | 100g (44gF/56gW @ 125%) | 352g W (vs 368g app @ R5) | 8.9g salt (852g dough) | 95.5% drift → 91.89% (92% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Bassinage Mechanics for 350g Flour at 90% Hydration (312g Water)
Introducing 70g ripe culture into 350g flour contributes 35g degraded gluten and 35g organic-acid water, pushing an unadjusted 315g pour to 90.9% (+0.9% surge). Weighing 312g water (281g autolyse + 31g bassinage) and 7.7g salt across 385g flour locks True Total Hydration at 90.13% (target 90%).
Glutenin macropolymer alignment for 350g flour at 90% hydration improves when 281g water (90% of 312g) swells endosperm proteins for 45 minutes prior to adding 70g acidic levain, 7.7g salt, and 31g reserved water—preventing the 90.9% slump of 315g water.
Bench & Dutch Oven Protocol for 1 Small Boule (350g Flour @ 90% Hydration)
- Pre-Ferment & 281g Autolyse (350g Flour): Verify 70g levain is domed, then soak 350g flour in 281g water for 40–50 min.
- Rubaud Emulsification (312g Total Main Water): Rubaud-mix 70g starter (35gF/35gW), 7.7g salt, and 31g reserved water into the 740g mass (90%).
- Alveolar Structuring (90.13% True Moisture): Execute 4 coil folds spaced 30 min apart to manage extreme stretch on 385g flour.
- Retardation & Scoring (1 Small Boule / 740g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How much water should I hold back for bassinage in a 350g flour / 90% dough?
Out of 312g corrected main water for 350g flour at 90%, mix 281g (90%) during the 45-minute autolyse and trickle in 31g (10%) with 70g starter and 7.7g salt.
How does changing starter from 20% (70g) to 15% (53g) affect 350g flour at 90%?
Dropping starter from 70g to 53g on 350g flour reduces hidden starter water from 35g to 26g, raising required main water from 312g to 312g for 90%.
Why does unadjusted 315g water cause a +0.9% surge on 350g flour at 90%?
Because 90% is below 100% starter hydration, 70g starter (35gW / 35gF) raises 315g water to 350g over 385g flour (90.9%). Cutting 3g to 312g locks 90.13%.