High-Hydration 76% Open Crumb Sourdough with 400g Flour, 265g Autolyse & 29g Bassinage (1 Small Boule)
Open-crumb 76% formula for 400g flour (783g 1 small boule) staging 29g bassinage water and 80g levain.
To bake 400g flour at 76% without suffering a 78.2% (+2.2%) soupier dough from 304g water and 80g starter, subtract 10g water. Combining 294g main water, 40g+40g levain, and 8.8g salt (783g total) locks True Total Hydration at 75.91% (target 76%).
- Strict True Hydration Water
- 294gLocks True Total Hydration at 75.91% (target 76%, -10g)
- Unadjusted Apparent Water
- 304gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
400g Flour at 76% Hydration: 2D Scale & Starter Sensitivity Matrix
Comparing 294g corrected water (-10g cut) against 304g apparent water (78.2% drift) on 400g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 74% (15% Seed) Lean Seed (-50g) | 350g + 27g = 377g (76%/400g ref) | 53g (27gF/26gW @ 100%) | 253g W (vs 259g app @ R1) | 7.5g salt (656g dough) | 75.6% drift → 74.01% (74% goal) |
| 400g @ 74% (18% Seed) Low Inoc (-2% Hyd) | 400g + 40g = 440g (76%/400g ref) | 72g (40gF/32gW @ 80%) | 294g W (vs 296g app @ R2) | 8.8g salt (766g dough) | 74.5% drift → 74.09% (74% goal) |
| 400g @ 76% (20% Seed) [Target Baseline] | 400g + 40g = 440g (76%/400g ref) | 80g (40gF/40gW @ 100%) | 294g W (vs 304g app @ R3) | 8.8g salt (774g dough) | 78.2% drift → 75.91% (76% goal) |
| 400g @ 78% (22% Seed) High Inoc (+2% Hyd) | 400g + 44g = 444g (76%/400g ref) | 88g (44gF/44gW @ 100%) | 302g W (vs 312g app @ R4) | 8.9g salt (790g dough) | 80.2% drift → 77.93% (78% goal) |
| 450g @ 78% (25% Seed) Scaled Batch (+50g) | 450g + 50g = 500g (76%/400g ref) | 113g (50gF/63gW @ 125%) | 327g W (vs 351g app @ R5) | 10.0g salt (890g dough) | 82.8% drift → 78.0% (78% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 294g baseline.
Wet Viscosity Control at 76% Hydration (400g Flour / 294g Corrected Water)
Every 80g of 100% hydration levain blended into 400g flour shifts the true ratio toward 100% by adding 40g water and 40g flour (304g water = 78.2%, +2.2% surge). Holding main water to 294g (334g ÷ 440g) with 8.8g salt locks True Total Hydration at 75.91% (target 76%).
Ionic shielding from 8.8g sodium chloride tightens gliadin-glutenin fibrils across 440g flour (400g base + 40g levain) at 76% hydration. Withholding 29g of your 294g water until after a 45-minute 265g autolyse gives the 783g mass supple tenacity.
Rheological Handling Guide (3/5 Tack) for 400g Flour at 76%
- Initial Water Binding (265g W on 400g F): Hydrate 400g flour using 265g water (leaving 29g for stage 2 of 294g) for 45 min.
- Levain & Salinity Lock (80g Starter + 8.8g Salt): Fold in 80g 100% starter and 8.8g salt with 29g water, avoiding 304g (78.2%) drift.
- Fold Cadence for 76% (3/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 783g (440g flour) network.
- Final Proof & Oven Spring (1 Small Boule): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Common Scaling & Troubleshooting Questions (294g)
How much water do I need for 400g of flour at 76% hydration?
Multiplying 400g by 76% gives 304g apparent water, which drifts to 78.2% (+2.2%) with 80g starter. Weighing 294g main water (-10g cut) locks True Total Hydration at 75.91% (target 76%).
How much water do I deduct for 80g starter in a 400g / 76% recipe?
Deduct 10g of water from the 304g apparent weight (pouring 294g main water instead) to offset the +2.2% surge (78.2%) from 80g starter (40gW/40gF).
What baking temperature works best for a 783g loaf (400g flour @ 76%)?
Bake your 783g (1 Small Boule) dough made from 400g flour, 294g water (75.91%), 80g starter, and 8.8g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.