Extreme 82% Hydration Sourdough (500g Flour): 361g Base + 40g Bassinage (1 Standard Loaf)
Ciabatta-style 82% formula on 500g flour (1012g batch) with 40g bassinage staging and -9g starter deduction.
Scaling a 500g sourdough build to 82% with 100g 1:1:1 levain means an unadjusted 410g water pour drifts to 83.6% (+1.6% excess) from 50g hidden liquid and 50g fermented flour. Weighing 401g main water (-9g offset) plus 11g sea salt locks True Total Hydration at 82.0% (target 82%) across a 1012g loaf.
- Strict True Hydration Water
- 401gLocks True Total Hydration at 82.0% (target 82%, -9g)
- Unadjusted Apparent Water
- 410gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Starter Inoculation & Water Deduction Table Around 500g Flour @ 82%
Neighborhood sensitivity across 500g ± 50g flour and 82% ± 2% hydration (100g starter, 11g salt, 1012g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 80% (15% Seed) Lean Seed (-50g) | 450g + 34g = 484g (82%/500g ref) | 68g (34gF/34gW @ 100%) | 353g W (vs 360g app @ R1) | 9.7g salt (871g dough) | 81.4% drift → 79.96% (80% goal) |
| 500g @ 80% (18% Seed) Low Inoc (-2% Hyd) | 500g + 50g = 550g (82%/500g ref) | 90g (50gF/40gW @ 80%) | 400g W (vs 400g app @ R2) | 11.0g salt (990g dough) | 80.0% drift → 80.0% (80% goal) |
| 500g @ 82% (20% Seed) [Target Baseline] | 500g + 50g = 550g (82%/500g ref) | 100g (50gF/50gW @ 100%) | 401g W (vs 410g app @ R3) | 11.0g salt (1001g dough) | 83.6% drift → 82.0% (82% goal) |
| 500g @ 84% (22% Seed) High Inoc (+2% Hyd) | 500g + 55g = 555g (82%/500g ref) | 110g (55gF/55gW @ 100%) | 411g W (vs 420g app @ R4) | 11.1g salt (1021g dough) | 85.6% drift → 83.96% (84% goal) |
| 550g @ 84% (25% Seed) Scaled Batch (+50g) | 550g + 61g = 611g (82%/500g ref) | 138g (61gF/77gW @ 125%) | 436g W (vs 462g app @ R5) | 12.2g salt (1124g dough) | 88.2% drift → 83.96% (84% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 401g baseline.
Bassinage Mechanics for 500g Flour at 82% Hydration (401g Water)
True cereal hydration divides all aqueous inputs by the 550g flour denominator (500g main + 50g starter flour). Pouring 410g water yields 460g liquid (83.6%), while 401g main water plus 50g levain water equals 451g liquid—which locks True Total Hydration at 82.0% (target 82%).
Because 50g starter flour inside 100g levain carries lactic proteolysis into 500g fresh flour, unadjusted 410g water (83.6%) causes slack tearing. Deducting 9g to 401g water (82.0%, 4/5 stickiness) keeps the 1012g loaf inside the artisan level window.
Step-by-Step Mixing & Folding Protocol for a 1012g Batch (500g @ 82%)
- Autolyse Soak (361g W + 500g F): Hydrate 500g flour with 361g water (90% of 401g) for 45 min before adding 100g starter.
- Levain & Bassinage (100g starter + 11g salt + 40g W): Dimple 100g ripe levain (50gF/50gW) and 11g salt with 40g water to hit 82.0% (82%).
- Coil Fold Cadence (4/5 Tack, 1012g Dough): Space 4 wet-hand folds 30 min apart to align the 550g 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.
Common Scaling & Troubleshooting Questions (401g)
How much water do I deduct for 100g starter in a 500g / 82% recipe?
Deduct 9g of water from the 410g apparent weight (pouring 401g main water instead) to offset the +1.6% surge (83.6%) from 100g starter (50gW/50gF).
How much water do I need for 500g of flour at 82% hydration?
Multiplying 500g by 82% gives 410g apparent water, which drifts to 83.6% (+1.6%) with 100g starter. Weighing 401g main water (-9g cut) locks True Total Hydration at 82.0% (target 82%).
What is the total dough weight for 500g flour at 82% hydration?
Summing 500g main flour, 401g corrected water, 100g starter (50gF/50gW), and 11g salt yields 1012g of dough (1 Standard Loaf at 82.0%).