Extreme 85% Hydration Sourdough (400g Flour): 301g Base + 33g Bassinage (1 Small Boule)
Ciabatta-style 85% formula on 400g flour (823g batch) with 33g bassinage staging and -6g starter deduction.
For 400g main flour at 85% hydration with 80g active 100% starter, pouring 340g water inflates moisture to 86.4% (+1.4% surge) via 40g starter flour and 40g starter water. Deducting 6g down to 334g main water with 8.8g salt (823g batch) locks True Total Hydration at 85.0% (target 85%) over 440g system flour.
- Strict True Hydration Water
- 334gLocks True Total Hydration at 85.0% (target 85%, -6g)
- Unadjusted Apparent Water
- 340gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Gravimetric Scaling Table for 400g Base Flour at 85% Hydration
Comparing 334g corrected water (-6g cut) against 340g apparent water (86.4% drift) on 400g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 83% (15% Seed) Mini Scale (-50g) | 350g + 27g = 377g (85%/400g ref) | 53g (27gF/26gW @ 100%) | 287g W (vs 291g app @ R1) | 7.5g salt (690g dough) | 84.1% drift → 83.02% (83% goal) |
| 400g @ 83% (18% Seed) Tighter Crumb (-2%) | 400g + 40g = 440g (85%/400g ref) | 72g (40gF/32gW @ 80%) | 333g W (vs 332g app @ R2) | 8.8g salt (805g dough) | 82.7% drift → 82.95% (83% goal) |
| 400g @ 85% (20% Seed) [Exact Spec] | 400g + 40g = 440g (85%/400g ref) | 80g (40gF/40gW @ 100%) | 334g W (vs 340g app @ R3) | 8.8g salt (814g dough) | 86.4% drift → 85.0% (85% goal) |
| 400g @ 87% (22% Seed) Airier Crumb (+2%) | 400g + 44g = 444g (85%/400g ref) | 88g (44gF/44gW @ 100%) | 342g W (vs 348g app @ R4) | 8.9g salt (830g dough) | 88.3% drift → 86.94% (87% goal) |
| 450g @ 87% (25% Seed) Boosted Scale (+50g) | 450g + 50g = 500g (85%/400g ref) | 113g (50gF/63gW @ 125%) | 372g W (vs 392g app @ R5) | 10.0g salt (935g dough) | 91.0% drift → 87.0% (87% 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 400g Flour at 85% Hydration (334g Water)
Gravimetric auditing of 400g flour plus 80g starter shows 440g total dry base and 374g target water for 85% hydration. Because the levain already supplies 40g water, cutting 340g by 6g down to 334g (with 8.8g salt in a 823g batch) locks True Total Hydration at 85.0% (target 85%).
Rated 5/5 for surface tack (Extreme / Wet Handling), a 400g batch mixed with 334g corrected water and 8.8g salt (2.0% of 440g total flour) shows extreme alveolar stretch. Trickling 33g bassinage water after a 301g rest stabilizes the 85.0% (85%) gluten film.
Execution Schedule: 400g Flour, 334g Water & 80g Starter (85.0%)
- Dry-Pocket Elimination (400g F + 301g W): Combine 400g flour with 301g water (withholding 33g from 334g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-6g Cut from 340g): Work 80g active starter, 8.8g salt, and 33g bassinage water into the 823g dough (85.0%).
- Strength Building (5/5 Stars at 85%): Apply 4 gentle folds every 30 min so 440g total flour develops slack backbone.
- Shaping & Crust Caramelization (823g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
Is 85% hydration too wet for 400g of bread flour?
At 85% (334g water on 400g flour, 823g batch), require 13.2%–14.9% high-gluten flour plus 301g autolyse and 33g bassinage staging to hold 85.0%.
Why does 340g water make my 400g flour dough feel like 86.4%?
Your 80g of 100% starter adds 40g water and 40g flour, turning 340g water into 380g water over 440g flour (86.4%). Dropping 6g to 334g locks True Total Hydration at 85.0% (target 85%).
Why is salt 8.8g instead of 8g for 400g flour at 85%?
True 2.0% salinity counts the 40g flour inside your 80g starter (400g + 40g = 440g total flour × 2% = 8.8g salt), stabilizing the 823g loaf at 85.0% (85%).