Extreme 85% Hydration Sourdough (450g Flour): 338g Base + 38g Bassinage (1 Standard Loaf)
Ciabatta-style 85% formula on 450g flour (926g batch) with 38g bassinage staging and -7g starter deduction.
Because 90g of 100% levain supplies 45g water and 45g flour to 450g main flour (495g system flour), adding 383g water spikes dough hydration to 86.5% (+1.5%). Using 376g water (338g + 38g) and 9.9g salt (926g yield) locks True Total Hydration at 85.05% (target 85%).
- Strict True Hydration Water
- 376gLocks True Total Hydration at 85.05% (target 85%, -7g)
- Unadjusted Apparent Water
- 383gPushes True Hydration to 86.5% (+1.5% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
450g Flour at 85% Hydration: 2D Scale & Starter Sensitivity Matrix
System flour (495g) and total water (421g) mass-balance rows around 450g flour at 85% (85.05%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 83% (15% Seed) Lean Seed (-50g) | 400g + 30g = 430g (85%/450g ref) | 60g (30gF/30gW @ 100%) | 327g W (vs 332g app @ R1) | 8.6g salt (787g dough) | 84.2% drift → 83.02% (83% goal) |
| 450g @ 83% (18% Seed) Low Inoc (-2% Hyd) | 450g + 45g = 495g (85%/450g ref) | 81g (45gF/36gW @ 80%) | 375g W (vs 374g app @ R2) | 9.9g salt (906g dough) | 82.8% drift → 83.03% (83% goal) |
| 450g @ 85% (20% Seed) [Target Baseline] | 450g + 45g = 495g (85%/450g ref) | 90g (45gF/45gW @ 100%) | 376g W (vs 383g app @ R3) | 9.9g salt (916g dough) | 86.5% drift → 85.05% (85% goal) |
| 450g @ 87% (22% Seed) High Inoc (+2% Hyd) | 450g + 50g = 500g (85%/450g ref) | 99g (50gF/49gW @ 100%) | 386g W (vs 392g app @ R4) | 10.0g salt (935g dough) | 88.2% drift → 87.0% (87% goal) |
| 500g @ 87% (25% Seed) Scaled Batch (+50g) | 500g + 56g = 556g (85%/450g ref) | 125g (56gF/69gW @ 125%) | 415g W (vs 435g app @ R5) | 11.1g salt (1040g dough) | 90.6% drift → 87.05% (87% goal) |
Live Parameter Solver for Extreme 85% Hydration Sourdough (450g Flou
Dial in custom baker's percentages and export your adjusted 376g formula for bake day.
Bassinage Mechanics for 450g Flour at 85% Hydration (376g Water)
Introducing 90g ripe culture into 450g flour contributes 45g degraded gluten and 45g organic-acid water, pushing an unadjusted 383g pour to 86.5% (+1.5% surge). Weighing 376g water (338g autolyse + 38g bassinage) and 9.9g salt across 495g flour locks True Total Hydration at 85.05% (target 85%).
Glutenin macropolymer alignment for 450g flour at 85% hydration improves when 338g water (90% of 376g) swells endosperm proteins for 45 minutes prior to adding 90g acidic levain, 9.9g salt, and 38g reserved water—preventing the 86.5% slump of 383g water.
Bench & Dutch Oven Protocol for 1 Standard Loaf (450g Flour @ 85% Hydration)
- Autolyse Soak (338g W + 450g F): Hydrate 450g flour with 338g water (90% of 376g) for 45 min before adding 90g starter.
- Levain & Bassinage (90g starter + 9.9g salt + 38g W): Dimple 90g ripe levain (45gF/45gW) and 9.9g salt with 38g water to hit 85.05% (85%).
- Coil Fold Cadence (5/5 Tack, 926g Dough): Space 4 wet-hand folds 30 min apart to align the 495g flour network (extreme stretch).
- Bulk Cutoff & 450°F Bake (1 Standard Loaf): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Cereal Chemistry & Bench Execution FAQs
How sticky is a 450g flour sourdough at 85% hydration (376g water)?
At 85.05% (target 85%) with 376g water and 90g starter on 450g flour, rheology scores 5/5 stars (Extreme / Wet Handling) with extreme extensibility.
Can I scale this 450g / 85% formula down by 50g to 400g flour?
At 400g flour and 85% hydration (vs 450g / 376g water), use 80g starter and 334g corrected water.
Is 85% hydration too wet for 450g of bread flour?
At 85% (376g water on 450g flour, 926g batch), require 13.2%–14.9% high-gluten flour plus 338g autolyse and 38g bassinage staging to hold 85.05%.