High-Hydration 78% Open Crumb Sourdough with 500g Flour, 341g Autolyse & 38g Bassinage (1 Standard Loaf)
Open-crumb 78% formula for 500g flour (990g 1 standard loaf) staging 38g bassinage water and 100g levain.
When 100g ripe starter joins 500g flour, its 50g water and 50g flour turn an unadjusted 390g water addition into 80% hydration (+2% error). Trimming 11g so main water reads 379g alongside 11g salt (990g total mass) locks True Total Hydration at 78.0% (target 78%).
- Strict True Hydration Water
- 379gLocks True Total Hydration at 78.0% (target 78%, -11g)
- Unadjusted Apparent Water
- 390gPushes True Hydration to 80% (+2% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (500g Flour / 379g Water)
Neighborhood sensitivity across 500g ± 50g flour and 78% ± 2% hydration (100g starter, 11g salt, 990g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (78% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 76% (15% Seed) Smaller Loaf (-50g) | 450g + 34g = 484g (78%/500g ref) | 68g (34gF/34gW @ 100%) | 334g W (vs 342g app @ R1) | 9.7g salt (852g dough) | 77.7% drift → 76.03% (76% goal) |
| 500g @ 76% (18% Seed) Lower Moisture (-2%) | 500g + 50g = 550g (78%/500g ref) | 90g (50gF/40gW @ 80%) | 378g W (vs 380g app @ R2) | 11.0g salt (968g dough) | 76.4% drift → 76.0% (76% goal) |
| 500g @ 78% (20% Seed) [Calibrated Target] | 500g + 50g = 550g (78%/500g ref) | 100g (50gF/50gW @ 100%) | 379g W (vs 390g app @ R3) | 11.0g salt (979g dough) | 80.0% drift → 78.0% (78% goal) |
| 500g @ 80% (22% Seed) Higher Moisture (+2%) | 500g + 55g = 555g (78%/500g ref) | 110g (55gF/55gW @ 100%) | 389g W (vs 400g app @ R4) | 11.1g salt (999g dough) | 82.0% drift → 80.0% (80% goal) |
| 550g @ 80% (25% Seed) Larger Batch (+50g) | 550g + 61g = 611g (78%/500g ref) | 138g (61gF/77gW @ 125%) | 412g W (vs 440g app @ R5) | 12.2g salt (1100g dough) | 84.6% drift → 80.03% (80% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this High-Hydration 78% Open Crumb Sourdo specification up or down on your digital scale with zero hydration drift.
Wet Viscosity Control at 78% Hydration (500g Flour / 379g Corrected Water)
Mass-balance stoichiometry for 500g flour and 100g 1:1:1 levain tracks 50g pre-fermented starch and 50g free liquid across a 990g batch. Leaving water at 390g inflates moisture to 80% (+2%), whereas 379g water (-11g) with 11g salt locks True Total Hydration at 78.0% (target 78%).
In this 990g (1 Standard Loaf) build at 78.0% (target 78%), free-water mobility (4/5 tack, Artisan Level) depends on staging 379g water into 341g initial soak and 38g post-levain splash alongside 100g starter and 11g sea salt.
Rheological Handling Guide (4/5 Tack) for 500g Flour at 78%
- Stage-1 Hydration (341g of 379g Water): Whisk 341g water into 500g base flour and cover for 45 min while 100g starter peaks.
- Stage-2 Double Hydration (+38g Splash & 11g Salt): Slap-and-fold 100g culture (50gF/50gW), 11g salt, and 38g water to lock 78.0% (78%).
- Gluten Organization (Artisan Level): Use damp fingers across 4 coil-fold sets to organize the 990g (550g 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.
Diagnostic Answers: High-Hydration 78% Open Crumb Sourdough Reci
How much starter and salt go into 500g flour at 78% hydration?
At 20% inoculation and 2% total-flour salt, combine 500g flour with 100g active starter (50gF + 50gW), 379g water, and 11g salt (2% of 550g total flour) for a 990g batch.
What is the total dough weight for 500g flour at 78% hydration?
Summing 500g main flour, 379g corrected water, 100g starter (50gF/50gW), and 11g salt yields 990g of dough (1 Standard Loaf at 78.0%).
How much water do I need for 500g of flour at 78% hydration?
Multiplying 500g by 78% gives 390g apparent water, which drifts to 80% (+2%) with 100g starter. Weighing 379g main water (-11g cut) locks True Total Hydration at 78.0% (target 78%).