Extreme 82% Hydration Sourdough (400g Flour): 289g Base + 32g Bassinage (1 Small Boule)
Ciabatta-style 82% formula on 400g flour (810g batch) with 32g bassinage staging and -7g starter deduction.
Because 80g of 100% levain supplies 40g water and 40g flour to 400g main flour (440g system flour), adding 328g water spikes dough hydration to 83.6% (+1.6%). Using 321g water (289g + 32g) and 8.8g salt (810g yield) locks True Total Hydration at 82.05% (target 82%).
- Strict True Hydration Water
- 321gLocks True Total Hydration at 82.05% (target 82%, -7g)
- Unadjusted Apparent Water
- 328gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 400g / 82%
Exact autolyse (289g) and bassinage (32g) water calibration around 400g flour at 82% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 80% (15% Seed) Smaller Loaf (-50g) | 350g + 27g = 377g (82%/400g ref) | 53g (27gF/26gW @ 100%) | 276g W (vs 280g app @ R1) | 7.5g salt (679g dough) | 81.2% drift → 80.11% (80% goal) |
| 400g @ 80% (18% Seed) Lower Moisture (-2%) | 400g + 40g = 440g (82%/400g ref) | 72g (40gF/32gW @ 80%) | 320g W (vs 320g app @ R2) | 8.8g salt (792g dough) | 80.0% drift → 80.0% (80% goal) |
| 400g @ 82% (20% Seed) [Calibrated Target] | 400g + 40g = 440g (82%/400g ref) | 80g (40gF/40gW @ 100%) | 321g W (vs 328g app @ R3) | 8.8g salt (801g dough) | 83.6% drift → 82.05% (82% goal) |
| 400g @ 84% (22% Seed) Higher Moisture (+2%) | 400g + 44g = 444g (82%/400g ref) | 88g (44gF/44gW @ 100%) | 329g W (vs 336g app @ R4) | 8.9g salt (817g dough) | 85.6% drift → 84.01% (84% goal) |
| 450g @ 84% (25% Seed) Larger Batch (+50g) | 450g + 50g = 500g (82%/400g ref) | 113g (50gF/63gW @ 125%) | 357g W (vs 378g app @ R5) | 10.0g salt (920g dough) | 88.2% drift → 84.0% (84% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Bassinage Mechanics for 400g Flour at 82% Hydration (321g Water)
Mass-balance stoichiometry for 400g flour and 80g 1:1:1 levain tracks 40g pre-fermented starch and 40g free liquid across a 810g batch. Leaving water at 328g inflates moisture to 83.6% (+1.6%), whereas 321g water (-7g) with 8.8g salt locks True Total Hydration at 82.05% (target 82%).
In this 810g (1 Small Boule) build at 82.05% (target 82%), free-water mobility (4/5 tack, Artisan Level) depends on staging 321g water into 289g initial soak and 32g post-levain splash alongside 80g starter and 8.8g sea salt.
Rheological Handling Guide (4/5 Tack) for 400g Flour at 82%
- 90% Water Autolyse (289g / 321g): Mix 400g unbleached flour with 289g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (32g W + 80g Levain): Add 80g starter (40gF/40gW), 8.8g salt, and 32g water for 82.05% (82%) across 440g flour.
- Viscoelastic Folding (810g Batch, Artisan Level): Complete 4 coil folds at 30-min intervals to balance extreme extensibility.
- Cold Fermentation & Bake (400g Base): Shape into a taut 1 small boule, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Technical Q&A: Extreme 82% Hydration Sourdough (400g Flour): 28
How does 289g autolyse water improve a 400g loaf at 82%?
Soaking 400g flour in 289g water for 45 minutes before adding 80g acidic starter, 8.8g salt, and 32g water (321g total) builds supple elasticity across the 810g dough.
Can I scale this 400g / 82% formula down by 50g to 350g flour?
At 350g flour and 82% hydration (vs 400g / 321g water), use 70g starter and 281g corrected water.
Why does unadjusted 328g water cause a +1.6% surge on 400g flour at 82%?
Because 82% is below 100% starter hydration, 80g starter (40gW / 40gF) raises 328g water to 368g over 440g flour (83.6%). Cutting 7g to 321g locks 82.05%.