High-Hydration 76% Open Crumb Sourdough with 600g Flour, 398g Autolyse & 44g Bassinage (1 Standard Loaf)
Open-crumb 76% formula for 600g flour (1175g 1 standard loaf) staging 44g bassinage water and 120g levain.
Across 660g combined flour (600g base + 60g from 120g starter), an unadjusted 456g water weight produces 516g total liquid or 78.2% (+2.2% surge). Restricting main water to 442g (-14g) with 13.2g salt (1175g dough) locks True Total Hydration at 76.06% (target 76%).
- Strict True Hydration Water
- 442gLocks True Total Hydration at 76.06% (target 76%, -14g)
- Unadjusted Apparent Water
- 456gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
600g Flour at 76% Hydration: 2D Scale & Starter Sensitivity Matrix
Exact autolyse (398g) and bassinage (44g) water calibration around 600g flour at 76% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 74% (15% Seed) Smaller Loaf (-50g) | 550g + 42g = 592g (76%/600g ref) | 83g (42gF/41gW @ 100%) | 397g W (vs 407g app @ R1) | 11.8g salt (1030g dough) | 75.7% drift → 73.99% (74% goal) |
| 600g @ 74% (18% Seed) Lower Moisture (-2%) | 600g + 60g = 660g (76%/600g ref) | 108g (60gF/48gW @ 80%) | 440g W (vs 444g app @ R2) | 13.2g salt (1148g dough) | 74.5% drift → 73.94% (74% goal) |
| 600g @ 76% (20% Seed) [Calibrated Target] | 600g + 60g = 660g (76%/600g ref) | 120g (60gF/60gW @ 100%) | 442g W (vs 456g app @ R3) | 13.2g salt (1162g dough) | 78.2% drift → 76.06% (76% goal) |
| 600g @ 78% (22% Seed) Higher Moisture (+2%) | 600g + 66g = 666g (76%/600g ref) | 132g (66gF/66gW @ 100%) | 453g W (vs 468g app @ R4) | 13.3g salt (1185g dough) | 80.2% drift → 77.93% (78% goal) |
| 650g @ 78% (25% Seed) Larger Batch (+50g) | 650g + 72g = 722g (76%/600g ref) | 163g (72gF/91gW @ 125%) | 472g W (vs 507g app @ R5) | 14.4g salt (1285g dough) | 82.8% drift → 77.98% (78% goal) |
Interactive Hydration × Flour Weight Formula Calculator
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Wet Viscosity Control at 76% Hydration (600g Flour / 442g Corrected Water)
Gravimetric auditing of 600g flour plus 120g starter shows 660g total dry base and 502g target water for 76% hydration. Because the levain already supplies 60g water, cutting 456g by 14g down to 442g (with 13.2g salt in a 1175g batch) locks True Total Hydration at 76.06% (target 76%).
In this 1175g (1 Standard Loaf) build at 76.06% (target 76%), free-water mobility (3/5 tack, Moderate) depends on staging 442g water into 398g initial soak and 44g post-levain splash alongside 120g starter and 13.2g sea salt.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 600g Flour at 76%
- Pre-Ferment & 398g Autolyse (600g Flour): Verify 120g levain is domed, then soak 600g flour in 398g water for 40–50 min.
- Rubaud Emulsification (442g Total Main Water): Rubaud-mix 120g starter (60gF/60gW), 13.2g salt, and 44g reserved water into the 1175g mass (76%).
- Alveolar Structuring (76.06% True Moisture): Execute 4 coil folds spaced 30 min apart to manage high stretch on 660g flour.
- Retardation & Scoring (1 Standard Loaf / 1175g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
Why does 456g water make my 600g flour dough feel like 78.2%?
Your 120g of 100% starter adds 60g water and 60g flour, turning 456g water into 516g water over 660g flour (78.2%). Dropping 14g to 442g locks True Total Hydration at 76.06% (target 76%).
What happens if I use a 50% stiff levain (120g) with 600g flour at 76%?
A 120g stiff levain (50% hydration) contains 80g flour and 40g water, requiring 477g main water instead of 442g on 600g flour to hold 76%.
Is 76% hydration too wet for 600g of bread flour?
At 76% (442g water + 120g starter on 600g flour), use 12.7%+ bread flour and stage 44g bassinage water after a 398g autolyse to handle 3/5 stickiness.