Extreme 82% Hydration Sourdough (450g Flour): 325g Base + 36g Bassinage (1 Standard Loaf)
Ciabatta-style 82% formula on 450g flour (911g batch) with 36g bassinage staging and -8g starter deduction.
Target 82% hydration on 450g flour requires accounting for 90g levain (45g flour / 45g water); otherwise 369g water yields 83.6% (+1.6% jump). Pouring 361g water (325g base + 36g splash) and 9.9g salt for a 911g dough locks True Total Hydration at 82.02% (target 82%).
- Strict True Hydration Water
- 361gLocks True Total Hydration at 82.02% (target 82%, -8g)
- Unadjusted Apparent Water
- 369gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (450g Flour / 361g Water)
Pre-computed gram weights around 450g main flour where 361g water locks True Total Hydration at 82.02% (target 82%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 80% (15% Seed) Mini Scale (-50g) | 400g + 30g = 430g (82%/450g ref) | 60g (30gF/30gW @ 100%) | 314g W (vs 320g app @ R1) | 8.6g salt (774g dough) | 81.4% drift → 80.0% (80% goal) |
| 450g @ 80% (18% Seed) Tighter Crumb (-2%) | 450g + 45g = 495g (82%/450g ref) | 81g (45gF/36gW @ 80%) | 360g W (vs 360g app @ R2) | 9.9g salt (891g dough) | 80.0% drift → 80.0% (80% goal) |
| 450g @ 82% (20% Seed) [Exact Spec] | 450g + 45g = 495g (82%/450g ref) | 90g (45gF/45gW @ 100%) | 361g W (vs 369g app @ R3) | 9.9g salt (901g dough) | 83.6% drift → 82.02% (82% goal) |
| 450g @ 84% (22% Seed) Airier Crumb (+2%) | 450g + 50g = 500g (82%/450g ref) | 99g (50gF/49gW @ 100%) | 371g W (vs 378g app @ R4) | 10.0g salt (920g dough) | 85.4% drift → 84.0% (84% goal) |
| 500g @ 84% (25% Seed) Boosted Scale (+50g) | 500g + 56g = 556g (82%/450g ref) | 125g (56gF/69gW @ 125%) | 398g W (vs 420g app @ R5) | 11.1g salt (1023g dough) | 87.9% drift → 83.99% (84% goal) |
Dynamic Stoichiometric Workbench (361g)
Test custom loaf weights or alternative fermentation schedules directly against the 369g benchmark above.
Bassinage Mechanics for 450g Flour at 82% Hydration (361g Water)
Unadjusted baker's percentages treat 90g starter as a weightless additive on 450g flour, causing 369g water to pool at 83.6% (+1.6% excess over 82%). Accounting for 45g starter flour and 45g starter water via 361g main water (-8g) locks True Total Hydration at 82.02% (target 82%).
Balancing extreme extensibility against supple elasticity in a 911g (450g flour) batch at 82% requires strict 361g water control (-8g vs 369g), 90g peaked starter (45gF/45gW), and 9.9g salt staged with 36g water.
Double-Hydration (325g + 36g) Mixing Steps on 450g Flour
- Dry-Pocket Elimination (450g F + 325g W): Combine 450g flour with 325g water (withholding 36g from 361g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-8g Cut from 369g): Work 90g active starter, 9.9g salt, and 36g bassinage water into the 911g dough (82.02%).
- Strength Building (4/5 Stars at 82%): Apply 4 gentle folds every 30 min so 495g total flour develops supple backbone.
- Shaping & Crust Caramelization (911g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Key Baker's Math Questions (Strict True Hydration Water: 361g)
What is the total dough weight for 450g flour at 82% hydration?
Summing 450g main flour, 361g corrected water, 90g starter (45gF/45gW), and 9.9g salt yields 911g of dough (1 Standard Loaf at 82.02%).
Why is salt 9.9g instead of 9g for 450g flour at 82%?
True 2.0% salinity counts the 45g flour inside your 90g starter (450g + 45g = 495g total flour × 2% = 9.9g salt), stabilizing the 911g loaf at 82.02% (82%).
How sticky is a 450g flour sourdough at 82% hydration (361g water)?
At 82.02% (target 82%) with 361g water and 90g starter on 450g flour, rheology scores 4/5 stars (Artisan Level) with extreme extensibility.