Extreme 88% Hydration Sourdough (450g Flour): 352g Base + 39g Bassinage (1 Standard Loaf)
Ciabatta-style 88% formula on 450g flour (941g batch) with 39g bassinage staging and -5g starter deduction.
For 450g main flour at 88% hydration with 90g active 100% starter, pouring 396g water inflates moisture to 89.1% (+1.1% surge) via 45g starter flour and 45g starter water. Deducting 5g down to 391g main water with 9.9g salt (941g batch) locks True Total Hydration at 88.08% (target 88%) over 495g system flour.
- Strict True Hydration Water
- 391gLocks True Total Hydration at 88.08% (target 88%, -5g)
- Unadjusted Apparent Water
- 396gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Starter Inoculation & Water Deduction Table Around 450g Flour @ 88%
Pre-computed gram weights around 450g main flour where 391g water locks True Total Hydration at 88.08% (target 88%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 86% (15% Seed) Compact Mix (-50g) | 400g + 30g = 430g (88%/450g ref) | 60g (30gF/30gW @ 100%) | 340g W (vs 344g app @ R1) | 8.6g salt (800g dough) | 87.0% drift → 86.05% (86% goal) |
| 450g @ 86% (18% Seed) Conservative Pour | 450g + 45g = 495g (88%/450g ref) | 81g (45gF/36gW @ 80%) | 390g W (vs 387g app @ R2) | 9.9g salt (921g dough) | 85.5% drift → 86.06% (86% goal) |
| 450g @ 88% (20% Seed) [Locked Benchmark] | 450g + 45g = 495g (88%/450g ref) | 90g (45gF/45gW @ 100%) | 391g W (vs 396g app @ R3) | 9.9g salt (931g dough) | 89.1% drift → 88.08% (88% goal) |
| 450g @ 90% (22% Seed) Open-Crumb Push | 450g + 50g = 500g (88%/450g ref) | 99g (50gF/49gW @ 100%) | 401g W (vs 405g app @ R4) | 10.0g salt (950g dough) | 90.8% drift → 90.0% (90% goal) |
| 500g @ 90% (25% Seed) Expanded Loaf (+50g) | 500g + 56g = 556g (88%/450g ref) | 125g (56gF/69gW @ 125%) | 431g W (vs 450g app @ R5) | 11.1g salt (1056g dough) | 93.3% drift → 89.93% (90% goal) |
Interactive Hydration × Flour Weight Formula Calculator
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Bassinage Mechanics for 450g Flour at 88% Hydration (391g Water)
True cereal hydration divides all aqueous inputs by the 495g flour denominator (450g main + 45g starter flour). Pouring 396g water yields 441g liquid (89.1%), while 391g main water plus 45g levain water equals 436g liquid—which locks True Total Hydration at 88.08% (target 88%).
When 450g flour is mixed to 88% (88.08%) using 391g water, 90g levain, and 9.9g salt (941g total), reserving 39g water from the 352g autolyse keeps dough stickiness at 5/5 instead of drifting to 89.1%.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 450g Flour at 88%
- Dry-Pocket Elimination (450g F + 352g W): Combine 450g flour with 352g water (withholding 39g from 391g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-5g Cut from 396g): Work 90g active starter, 9.9g salt, and 39g bassinage water into the 941g dough (88.08%).
- Strength Building (5/5 Stars at 88%): Apply 4 gentle folds every 30 min so 495g total flour develops slack backbone.
- Shaping & Crust Caramelization (941g 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
Can I scale this 450g / 88% formula down by 50g to 400g flour?
At 400g flour and 88% hydration (vs 450g / 391g water), use 80g starter and 347g corrected water.
Why does 396g water make my 450g flour dough feel like 89.1%?
Your 90g of 100% starter adds 45g water and 45g flour, turning 396g water into 441g water over 495g flour (89.1%). Dropping 5g to 391g locks True Total Hydration at 88.08% (target 88%).
What is the true flour weight in a 450g flour + 90g starter dough at 88%?
Combining 450g main flour with 90g of 100% starter (45g flour + 45g water) yields 495g total system flour, paired with 436g total water (391g main + 45g starter) for 88.08% (88%).