Extreme 90% Hydration Sourdough (450g Flour): 361g Base + 40g Bassinage (1 Standard Loaf)
Ciabatta-style 90% formula on 450g flour (951g batch) with 40g bassinage staging and -4g starter deduction.
A 951g sourdough batch using 450g flour and 90g starter holds 495g total flour (450g + 45g). While 405g apparent water creates 90.9% wetness (+0.9% drift), cutting 4g to 401g main water with 9.9g salt locks True Total Hydration at 90.1% (target 90%).
- Strict True Hydration Water
- 401gLocks True Total Hydration at 90.1% (target 90%, -4g)
- Unadjusted Apparent Water
- 405gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 90g / 9.9g45g hidden flour + 45g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
True (90.1%) vs Apparent (90.9%) Matrix for 450g Flour
System flour (495g) and total water (446g) mass-balance rows around 450g flour at 90% (90.1%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 400g @ 88% (15% Seed) Reduced Flour (-50g) | 400g + 30g = 430g (90%/450g ref) | 60g (30gF/30gW @ 100%) | 348g W (vs 352g app @ R1) | 8.6g salt (808g dough) | 88.8% drift → 87.91% (88% goal) |
| 450g @ 88% (18% Seed) Stiffer Step (-2%) | 450g + 45g = 495g (90%/450g ref) | 81g (45gF/36gW @ 80%) | 400g W (vs 396g app @ R2) | 9.9g salt (931g dough) | 87.3% drift → 88.08% (88% goal) |
| 450g @ 90% (20% Seed) [Primary Formula] | 450g + 45g = 495g (90%/450g ref) | 90g (45gF/45gW @ 100%) | 401g W (vs 405g app @ R3) | 9.9g salt (941g dough) | 90.9% drift → 90.1% (90% goal) |
| 450g @ 92% (22% Seed) Wetter Step (+2%) | 450g + 50g = 500g (90%/450g ref) | 99g (50gF/49gW @ 100%) | 411g W (vs 414g app @ R4) | 10.0g salt (960g dough) | 92.6% drift → 92.0% (92% goal) |
| 500g @ 92% (25% Seed) Up-Scaled (+50g) | 500g + 56g = 556g (90%/450g ref) | 125g (56gF/69gW @ 125%) | 443g W (vs 460g app @ R5) | 11.1g salt (1068g dough) | 95.1% drift → 92.09% (92% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Ultra-Wet 90% Hydration Sourdough Fo specification up or down on your digital scale with zero hydration drift.
Bassinage Mechanics for 450g Flour at 90% Hydration (401g Water)
In a 951g loaf built from 450g flour, 90g starter alters the solvent-to-solids ratio by injecting 45g water alongside 45g flour. Replacing the naive 405g water weight (90.9% true moisture) with 401g (-4g cut) and 9.9g salt locks True Total Hydration at 90.1% (target 90%).
Farinograph torque on 450g flour at 90% (401g main water + 45g starter water = 446g over 495g flour) peaks when 361g water hydrates starch granules before 9.9g salt and 40g bassinage water arrive, balancing extreme stretch with slack recoil.
Double-Hydration (361g + 40g) Mixing Steps on 450g Flour
- 90% Water Autolyse (361g / 401g): Mix 450g unbleached flour with 361g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (40g W + 90g Levain): Add 90g starter (45gF/45gW), 9.9g salt, and 40g water for 90.1% (90%) across 495g flour.
- Viscoelastic Folding (951g Batch, Extreme / Wet Handling): Complete 4 coil folds at 30-min intervals to balance extreme extensibility.
- Cold Fermentation & Bake (450g Base): Shape into a taut 1 standard loaf, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Diagnostic Answers: Ultra-Wet 90% Hydration Sourdough Formula fo
How much starter and salt go into 450g flour at 90% hydration?
At 20% inoculation and 2% total-flour salt, combine 450g flour with 90g active starter (45gF + 45gW), 401g water, and 9.9g salt (2% of 495g total flour) for a 951g batch.
How many loaves does 450g flour at 90% hydration (951g) make?
A 450g flour formula with 401g water, 90g starter, and 9.9g salt produces 951g total dough—ideal as 1 Standard Loaf at 90.1% (90%).
How does changing starter from 20% (90g) to 15% (68g) affect 450g flour at 90%?
Dropping starter from 90g to 68g on 450g flour reduces hidden starter water from 45g to 34g, raising required main water from 401g to 402g for 90%.