High-Hydration 76% Open Crumb Sourdough with 450g Flour, 298g Autolyse & 33g Bassinage (1 Standard Loaf)
Open-crumb 76% formula for 450g flour (881g 1 standard loaf) staging 33g bassinage water and 90g levain.
When 90g ripe starter joins 450g flour, its 45g water and 45g flour turn an unadjusted 342g water addition into 78.2% hydration (+2.2% error). Trimming 11g so main water reads 331g alongside 9.9g salt (881g total mass) locks True Total Hydration at 75.96% (target 76%).
- Strict True Hydration Water
- 331gLocks True Total Hydration at 75.96% (target 76%, -11g)
- Unadjusted Apparent Water
- 342gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (75.96%) vs Apparent (78.2%) Matrix for 450g Flour
System flour (495g) and total water (376g) mass-balance rows around 450g flour at 76% (75.96%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 74% (15% Seed) Compact Mix (-50g) | 400g + 30g = 430g (76%/450g ref) | 60g (30gF/30gW @ 100%) | 288g W (vs 296g app @ R1) | 8.6g salt (748g dough) | 75.8% drift → 73.95% (74% goal) |
| 450g @ 74% (18% Seed) Conservative Pour | 450g + 45g = 495g (76%/450g ref) | 81g (45gF/36gW @ 80%) | 330g W (vs 333g app @ R2) | 9.9g salt (861g dough) | 74.5% drift → 73.94% (74% goal) |
| 450g @ 76% (20% Seed) [Locked Benchmark] | 450g + 45g = 495g (76%/450g ref) | 90g (45gF/45gW @ 100%) | 331g W (vs 342g app @ R3) | 9.9g salt (871g dough) | 78.2% drift → 75.96% (76% goal) |
| 450g @ 78% (22% Seed) Open-Crumb Push | 450g + 50g = 500g (76%/450g ref) | 99g (50gF/49gW @ 100%) | 341g W (vs 351g app @ R4) | 10.0g salt (890g dough) | 80.0% drift → 78.0% (78% goal) |
| 500g @ 78% (25% Seed) Expanded Loaf (+50g) | 500g + 56g = 556g (76%/450g ref) | 125g (56gF/69gW @ 125%) | 365g W (vs 390g app @ R5) | 11.1g salt (990g dough) | 82.6% drift → 78.06% (78% goal) |
Live Parameter Solver for High-Hydration 76% Open Crumb Sourdough wi
Dial in custom baker's percentages and export your adjusted 331g formula for bake day.
Wet Viscosity Control at 76% Hydration (450g Flour / 331g Corrected Water)
Flour-water coupling on 450g base grain changes once 90g liquid levain (45g F / 45g W) enters the mixer: 342g main water creates 387g total water (78.2%, +2.2% overshoot). Scaling back 11g to 331g water over 495g total flour locks True Total Hydration at 75.96% (target 76%).
Capillary water binding across 495g total flour (450g + 45g) at 75.96% (76% target) leaves a 3/5 stickiness profile with high extensibility. Subtracting 11g water (331g vs 342g) and dosing 9.9g salt locks vertical oven spring in the 881g loaf.
Double-Hydration (298g + 33g) Mixing Steps on 450g Flour
- Stage-1 Hydration (298g of 331g Water): Whisk 298g water into 450g base flour and cover for 45 min while 90g starter peaks.
- Stage-2 Double Hydration (+33g Splash & 9.9g Salt): Slap-and-fold 90g culture (45gF/45gW), 9.9g salt, and 33g water to lock 75.96% (76%).
- Gluten Organization (Moderate): Use damp fingers across 4 coil-fold sets to organize the 881g (495g total flour) matrix.
- Banneton Retard & Steam Bake (1 Standard Loaf): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Cereal Chemistry & Bench Execution FAQs
Why is salt 9.9g instead of 9g for 450g flour at 76%?
True 2.0% salinity counts the 45g flour inside your 90g starter (450g + 45g = 495g total flour × 2% = 9.9g salt), stabilizing the 881g loaf at 75.96% (76%).
What is the total dough weight for 450g flour at 76% hydration?
Summing 450g main flour, 331g corrected water, 90g starter (45gF/45gW), and 9.9g salt yields 881g of dough (1 Standard Loaf at 75.96%).
Should I use slap-and-fold or coil folds for 450g flour at 76% (331g water)?
With 331g water (298g + 33g) and 90g starter on 450g flour (881g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 495g flour network.