Extreme 90% Hydration Sourdough (500g Flour): 401g Base + 44g Bassinage (1 Standard Loaf)
Ciabatta-style 90% formula on 500g flour (1056g batch) with 44g bassinage staging and -5g starter deduction.
For 500g main flour at 90% hydration with 100g active 100% starter, pouring 450g water inflates moisture to 90.9% (+0.9% surge) via 50g starter flour and 50g starter water. Deducting 5g down to 445g main water with 11g salt (1056g batch) locks True Total Hydration at 90.0% (target 90%) over 550g system flour.
- Strict True Hydration Water
- 445gLocks True Total Hydration at 90.0% (target 90%, -5g)
- Unadjusted Apparent Water
- 450gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 100g / 11g50g hidden flour + 50g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Gravimetric Scaling Table for 500g Base Flour at 90% Hydration
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1056g (1 Standard Loaf) batch using 500g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 450g @ 88% (15% Seed) Smaller Loaf (-50g) | 450g + 34g = 484g (90%/500g ref) | 68g (34gF/34gW @ 100%) | 392g W (vs 396g app @ R1) | 9.7g salt (910g dough) | 88.8% drift → 88.02% (88% goal) |
| 500g @ 88% (18% Seed) Lower Moisture (-2%) | 500g + 50g = 550g (90%/500g ref) | 90g (50gF/40gW @ 80%) | 444g W (vs 440g app @ R2) | 11.0g salt (1034g dough) | 87.3% drift → 88.0% (88% goal) |
| 500g @ 90% (20% Seed) [Calibrated Target] | 500g + 50g = 550g (90%/500g ref) | 100g (50gF/50gW @ 100%) | 445g W (vs 450g app @ R3) | 11.0g salt (1045g dough) | 90.9% drift → 90.0% (90% goal) |
| 500g @ 92% (22% Seed) Higher Moisture (+2%) | 500g + 55g = 555g (90%/500g ref) | 110g (55gF/55gW @ 100%) | 456g W (vs 460g app @ R4) | 11.1g salt (1066g dough) | 92.8% drift → 92.07% (92% goal) |
| 550g @ 92% (25% Seed) Larger Batch (+50g) | 550g + 61g = 611g (90%/500g ref) | 138g (61gF/77gW @ 125%) | 485g W (vs 506g app @ R5) | 12.2g salt (1173g dough) | 95.4% drift → 91.98% (92% goal) |
Custom Batch Recalculation Engine
Fine-tune starter hydration between 50% stiff and 125% liquid while keeping your hydration × flour weight formula ratios locked.
Bassinage Mechanics for 500g Flour at 90% Hydration (445g Water)
Precision scaling for a 1056g (1 Standard Loaf) bake starts with 550g system flour (500g main + 50g levain). Instead of pouring 450g water (90.9% actual), deducting 5g to 445g main water (401g + 44g) and 11g salt locks True Total Hydration at 90.0% (target 90%).
At 90.0% true hydration (495g total water ÷ 550g flour), your 500g flour dough exhibits extreme / wet handling handling (5/5 stars). Cutting 5g from 450g down to 445g (401g + 44g) with 11g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 1056g Batch (500g @ 90%)
- Dry-Pocket Elimination (500g F + 401g W): Combine 500g flour with 401g water (withholding 44g from 445g) for a 45-min autolyse.
- Deduction-Calibrated Mix (-5g Cut from 450g): Work 100g active starter, 11g salt, and 44g bassinage water into the 1056g dough (90.0%).
- Strength Building (5/5 Stars at 90%): Apply 4 gentle folds every 30 min so 550g total flour develops slack backbone.
- Shaping & Crust Caramelization (1056g Loaf): Bench rest 25 min after +50% bulk rise, cold-proof 14 hrs at 38°F, and bake at 450°F (232°C).
Technical Q&A: Extreme 90% Hydration Sourdough (500g Flour): 40
What happens if I use a 50% stiff levain (100g) with 500g flour at 90%?
A 100g stiff levain (50% hydration) contains 67g flour and 33g water, requiring 477g main water instead of 445g on 500g flour to hold 90%.
Why does 450g water make my 500g flour dough feel like 90.9%?
Your 100g of 100% starter adds 50g water and 50g flour, turning 450g water into 500g water over 550g flour (90.9%). Dropping 5g to 445g locks True Total Hydration at 90.0% (target 90%).
How much starter and salt go into 500g flour at 90% hydration?
At 20% inoculation and 2% total-flour salt, combine 500g flour with 100g active starter (50gF + 50gW), 445g water, and 11g salt (2% of 550g total flour) for a 1056g batch.