High-Hydration 80% Open Crumb Sourdough with 400g Flour, 281g Autolyse & 31g Bassinage (1 Small Boule)
Open-crumb 80% formula for 400g flour (801g 1 small boule) staging 31g bassinage water and 80g levain.
Target 80% hydration on 400g flour requires accounting for 80g levain (40g flour / 40g water); otherwise 320g water yields 81.8% (+1.8% jump). Pouring 312g water (281g base + 31g splash) and 8.8g salt for a 801g dough locks True Total Hydration at 80.0% (target 80%).
- Strict True Hydration Water
- 312gLocks True Total Hydration at 80.0% (target 80%, -8g)
- Unadjusted Apparent Water
- 320gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
True (80.0%) vs Apparent (81.8%) Matrix for 400g Flour
Comparing 312g corrected water (-8g cut) against 320g apparent water (81.8% drift) on 400g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 78% (15% Seed) Reduced Flour (-50g) | 350g + 27g = 377g (80%/400g ref) | 53g (27gF/26gW @ 100%) | 268g W (vs 273g app @ R1) | 7.5g salt (671g dough) | 79.3% drift → 77.98% (78% goal) |
| 400g @ 78% (18% Seed) Stiffer Step (-2%) | 400g + 40g = 440g (80%/400g ref) | 72g (40gF/32gW @ 80%) | 311g W (vs 312g app @ R2) | 8.8g salt (783g dough) | 78.2% drift → 77.95% (78% goal) |
| 400g @ 80% (20% Seed) [Primary Formula] | 400g + 40g = 440g (80%/400g ref) | 80g (40gF/40gW @ 100%) | 312g W (vs 320g app @ R3) | 8.8g salt (792g dough) | 81.8% drift → 80.0% (80% goal) |
| 400g @ 82% (22% Seed) Wetter Step (+2%) | 400g + 44g = 444g (80%/400g ref) | 88g (44gF/44gW @ 100%) | 320g W (vs 328g app @ R4) | 8.9g salt (808g dough) | 83.8% drift → 81.98% (82% goal) |
| 450g @ 82% (25% Seed) Up-Scaled (+50g) | 450g + 50g = 500g (80%/400g ref) | 113g (50gF/63gW @ 125%) | 347g W (vs 369g app @ R5) | 10.0g salt (910g dough) | 86.4% drift → 82.0% (82% goal) |
Live Parameter Solver for High-Hydration 80% Open Crumb Sourdough wi
Dial in custom baker's percentages and export your adjusted 312g formula for bake day.
Wet Viscosity Control at 80% Hydration (400g Flour / 312g Corrected Water)
Multiplying 400g flour by 80% gives 320g apparent water, but adding 80g starter (40g flour + 40g water) shifts system totals to 360g water over 440g flour (81.8%, +1.8% drift). Deducting 8g down to 312g main water (352g total water) locks True Total Hydration at 80.0% (target 80%).
At 80% target hydration (80.0%), the 801g dough (400g flour + 312g water + 80g starter) displays high extensibility and supple elasticity (4/5 stickiness). Holding 31g water back from the 281g autolyse protects disulfide cross-links with 8.8g salt.
Step-by-Step Mixing & Folding Protocol for a 801g Batch (400g @ 80%)
- Dry-Pocket Elimination (400g F + 281g W): Combine 400g flour with 281g water (withholding 31g from 312g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-8g Cut from 320g): Work 80g active starter, 8.8g salt, and 31g bassinage water into the 801g dough (80.0%).
- Strength Building (4/5 Stars at 80%): Apply 4 gentle folds every 30 min so 440g total flour develops supple backbone.
- Shaping & Crust Caramelization (801g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Cereal Chemistry & Bench Execution FAQs
How many loaves does 400g flour at 80% hydration (801g) make?
A 400g flour formula with 312g water, 80g starter, and 8.8g salt produces 801g total dough—ideal as 1 Small Boule at 80.0% (80%).
Why is salt 8.8g instead of 8g for 400g flour at 80%?
True 2.0% salinity counts the 40g flour inside your 80g starter (400g + 40g = 440g total flour × 2% = 8.8g salt), stabilizing the 801g loaf at 80.0% (80%).
Why does 320g water make my 400g flour dough feel like 81.8%?
Your 80g of 100% starter adds 40g water and 40g flour, turning 320g water into 360g water over 440g flour (81.8%). Dropping 8g to 312g locks True Total Hydration at 80.0% (target 80%).