Extreme 88% Hydration Sourdough (500g Flour): 391g Base + 43g Bassinage (1 Standard Loaf)
Ciabatta-style 88% formula on 500g flour (1045g batch) with 43g bassinage staging and -6g starter deduction.
Because 100g of 100% levain supplies 50g water and 50g flour to 500g main flour (550g system flour), adding 440g water spikes dough hydration to 89.1% (+1.1%). Using 434g water (391g + 43g) and 11g salt (1045g yield) locks True Total Hydration at 88.0% (target 88%).
- Strict True Hydration Water
- 434gLocks True Total Hydration at 88.0% (target 88%, -6g)
- Unadjusted Apparent Water
- 440gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 500g / 88%
Neighborhood sensitivity across 500g ± 50g flour and 88% ± 2% hydration (100g starter, 11g salt, 1045g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 86% (15% Seed) Reduced Flour (-50g) | 450g + 34g = 484g (88%/500g ref) | 68g (34gF/34gW @ 100%) | 382g W (vs 387g app @ R1) | 9.7g salt (900g dough) | 87.0% drift → 85.95% (86% goal) |
| 500g @ 86% (18% Seed) Stiffer Step (-2%) | 500g + 50g = 550g (88%/500g ref) | 90g (50gF/40gW @ 80%) | 433g W (vs 430g app @ R2) | 11.0g salt (1023g dough) | 85.5% drift → 86.0% (86% goal) |
| 500g @ 88% (20% Seed) [Primary Formula] | 500g + 50g = 550g (88%/500g ref) | 100g (50gF/50gW @ 100%) | 434g W (vs 440g app @ R3) | 11.0g salt (1034g dough) | 89.1% drift → 88.0% (88% goal) |
| 500g @ 90% (22% Seed) Wetter Step (+2%) | 500g + 55g = 555g (88%/500g ref) | 110g (55gF/55gW @ 100%) | 445g W (vs 450g app @ R4) | 11.1g salt (1055g dough) | 91.0% drift → 90.09% (90% goal) |
| 550g @ 90% (25% Seed) Up-Scaled (+50g) | 550g + 61g = 611g (88%/500g ref) | 138g (61gF/77gW @ 125%) | 473g W (vs 495g app @ R5) | 12.2g salt (1161g dough) | 93.6% drift → 90.02% (90% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 434g baseline.
Bassinage Mechanics for 500g Flour at 88% Hydration (434g Water)
Every 100g of 100% hydration levain blended into 500g flour shifts the true ratio toward 100% by adding 50g water and 50g flour (440g water = 89.1%, +1.1% surge). Holding main water to 434g (484g ÷ 550g) with 11g salt locks True Total Hydration at 88.0% (target 88%).
Farinograph torque on 500g flour at 88% (434g main water + 50g starter water = 484g over 550g flour) peaks when 391g water hydrates starch granules before 11g salt and 43g bassinage water arrive, balancing extreme stretch with slack recoil.
Execution Schedule: 500g Flour, 434g Water & 100g Starter (88.0%)
- Autolyse Soak (391g W + 500g F): Hydrate 500g flour with 391g water (90% of 434g) for 45 min before adding 100g starter.
- Levain & Bassinage (100g starter + 11g salt + 43g W): Dimple 100g ripe levain (50gF/50gW) and 11g salt with 43g water to hit 88.0% (88%).
- Coil Fold Cadence (5/5 Tack, 1045g 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 (434g)
Why does 440g water make my 500g flour dough feel like 89.1%?
Your 100g of 100% starter adds 50g water and 50g flour, turning 440g water into 490g water over 550g flour (89.1%). Dropping 6g to 434g locks True Total Hydration at 88.0% (target 88%).
Can I scale this 500g / 88% formula down by 50g to 450g flour?
At 450g flour and 88% hydration (vs 500g / 434g water), use 90g starter and 391g corrected water.
What happens if I use a 50% stiff levain (100g) with 500g flour at 88%?
A 100g stiff levain (50% hydration) contains 67g flour and 33g water, requiring 466g main water instead of 434g on 500g flour to hold 88%.