Extreme 88% Hydration Sourdough (400g Flour): 312g Base + 35g Bassinage (1 Small Boule)
Ciabatta-style 88% formula on 400g flour (836g batch) with 35g bassinage staging and -5g starter deduction.
A 836g sourdough batch using 400g flour and 80g starter holds 440g total flour (400g + 40g). While 352g apparent water creates 89.1% wetness (+1.1% drift), cutting 5g to 347g main water with 8.8g salt locks True Total Hydration at 87.95% (target 88%).
- Strict True Hydration Water
- 347gLocks True Total Hydration at 87.95% (target 88%, -5g)
- Unadjusted Apparent Water
- 352gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 80g / 8.8g40g hidden flour + 40g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (400g Flour / 347g Water)
Exact autolyse (312g) and bassinage (35g) water calibration around 400g flour at 88% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 350g @ 86% (15% Seed) Lean Seed (-50g) | 350g + 27g = 377g (88%/400g ref) | 53g (27gF/26gW @ 100%) | 298g W (vs 301g app @ R1) | 7.5g salt (701g dough) | 86.7% drift → 85.94% (86% goal) |
| 400g @ 86% (18% Seed) Low Inoc (-2% Hyd) | 400g + 40g = 440g (88%/400g ref) | 72g (40gF/32gW @ 80%) | 346g W (vs 344g app @ R2) | 8.8g salt (818g dough) | 85.5% drift → 85.91% (86% goal) |
| 400g @ 88% (20% Seed) [Target Baseline] | 400g + 40g = 440g (88%/400g ref) | 80g (40gF/40gW @ 100%) | 347g W (vs 352g app @ R3) | 8.8g salt (827g dough) | 89.1% drift → 87.95% (88% goal) |
| 400g @ 90% (22% Seed) High Inoc (+2% Hyd) | 400g + 44g = 444g (88%/400g ref) | 88g (44gF/44gW @ 100%) | 356g W (vs 360g app @ R4) | 8.9g salt (844g dough) | 91.0% drift → 90.09% (90% goal) |
| 450g @ 90% (25% Seed) Scaled Batch (+50g) | 450g + 50g = 500g (88%/400g ref) | 113g (50gF/63gW @ 125%) | 387g W (vs 405g app @ R5) | 10.0g salt (950g dough) | 93.6% drift → 90.0% (90% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Ultra-Wet 88% Hydration Sourdough Fo specification up or down on your digital scale with zero hydration drift.
Bassinage Mechanics for 400g Flour at 88% Hydration (347g Water)
Unadjusted baker's percentages treat 80g starter as a weightless additive on 400g flour, causing 352g water to pool at 89.1% (+1.1% excess over 88%). Accounting for 40g starter flour and 40g starter water via 347g main water (-5g) locks True Total Hydration at 87.95% (target 88%).
Glutenin macropolymer alignment for 400g flour at 88% hydration improves when 312g water (90% of 347g) swells endosperm proteins for 45 minutes prior to adding 80g acidic levain, 8.8g salt, and 35g reserved water—preventing the 89.1% slump of 352g water.
Step-by-Step Mixing & Folding Protocol for a 836g Batch (400g @ 88%)
- 90% Water Autolyse (312g / 347g): Mix 400g unbleached flour with 312g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (35g W + 80g Levain): Add 80g starter (40gF/40gW), 8.8g salt, and 35g water for 87.95% (88%) across 440g flour.
- Viscoelastic Folding (836g Batch, Extreme / Wet Handling): 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.
Diagnostic Answers: Ultra-Wet 88% Hydration Sourdough Formula fo
Why is salt 8.8g instead of 8g for 400g flour at 88%?
True 2.0% salinity counts the 40g flour inside your 80g starter (400g + 40g = 440g total flour Ă— 2% = 8.8g salt), stabilizing the 836g loaf at 87.95% (88%).
How many loaves does 400g flour at 88% hydration (836g) make?
A 400g flour formula with 347g water, 80g starter, and 8.8g salt produces 836g total dough—ideal as 1 Small Boule at 87.95% (88%).
How much water do I need for 400g of flour at 88% hydration?
Multiplying 400g by 88% gives 352g apparent water, which drifts to 89.1% (+1.1%) with 80g starter. Weighing 347g main water (-5g cut) locks True Total Hydration at 87.95% (target 88%).