High-Hydration 78% Open Crumb Sourdough with 600g Flour, 410g Autolyse & 45g Bassinage (1 Standard Loaf)
Open-crumb 78% formula for 600g flour (1188g 1 standard loaf) staging 45g bassinage water and 120g levain.
Mixing 600g unbleached flour, 468g water, and 120g liquid starter pushes real hydration to 80% (+2% overshoot) across 660g total grain. Measuring 455g corrected water (410g autolyse + 45g bassinage), 120g levain, and 13.2g salt removes 13g excess water and locks True Total Hydration at 78.03% (target 78%).
- Strict True Hydration Water
- 455gLocks True Total Hydration at 78.03% (target 78%, -13g)
- Unadjusted Apparent Water
- 468gPushes True Hydration to 80% (+2% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Starter Inoculation & Water Deduction Table Around 600g Flour @ 78%
Comparing 455g corrected water (-13g cut) against 468g apparent water (80% drift) on 600g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (78% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 76% (15% Seed) Mini Scale (-50g) | 550g + 42g = 592g (78%/600g ref) | 83g (42gF/41gW @ 100%) | 409g W (vs 418g app @ R1) | 11.8g salt (1042g dough) | 77.5% drift → 76.01% (76% goal) |
| 600g @ 76% (18% Seed) Tighter Crumb (-2%) | 600g + 60g = 660g (78%/600g ref) | 108g (60gF/48gW @ 80%) | 454g W (vs 456g app @ R2) | 13.2g salt (1162g dough) | 76.4% drift → 76.06% (76% goal) |
| 600g @ 78% (20% Seed) [Exact Spec] | 600g + 60g = 660g (78%/600g ref) | 120g (60gF/60gW @ 100%) | 455g W (vs 468g app @ R3) | 13.2g salt (1175g dough) | 80.0% drift → 78.03% (78% goal) |
| 600g @ 80% (22% Seed) Airier Crumb (+2%) | 600g + 66g = 666g (78%/600g ref) | 132g (66gF/66gW @ 100%) | 467g W (vs 480g app @ R4) | 13.3g salt (1199g dough) | 82.0% drift → 80.03% (80% goal) |
| 650g @ 80% (25% Seed) Boosted Scale (+50g) | 650g + 72g = 722g (78%/600g ref) | 163g (72gF/91gW @ 125%) | 487g W (vs 520g app @ R5) | 14.4g salt (1300g dough) | 84.6% drift → 80.06% (80% goal) |
Dynamic Stoichiometric Workbench (455g)
Test custom loaf weights or alternative fermentation schedules directly against the 468g benchmark above.
Wet Viscosity Control at 78% Hydration (600g Flour / 455g Corrected Water)
Unadjusted baker's percentages treat 120g starter as a weightless additive on 600g flour, causing 468g water to pool at 80% (+2% excess over 78%). Accounting for 60g starter flour and 60g starter water via 455g main water (-13g) locks True Total Hydration at 78.03% (target 78%).
Balancing high extensibility against supple elasticity in a 1188g (600g flour) batch at 78% requires strict 455g water control (-13g vs 468g), 120g peaked starter (60gF/60gW), and 13.2g salt staged with 45g water.
Double-Hydration (410g + 45g) Mixing Steps on 600g Flour
- Enzymatic Rest (600g Flour + 410g Water): Blend 410g water into 600g flour (holding back 45g of 455g) for 45 min.
- True-78% Calibration (-13g Deduction): Incorporate 120g starter, 13.2g sea salt, and 45g water to yield 1188g dough at 78.03% (vs 80%).
- Tension Alignment (660g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 4/5 stickiness and supple elasticity.
- Overnight Retard & Cast-Iron Bake (1 Standard Loaf): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 455g)
What happens if I use a 50% stiff levain (120g) with 600g flour at 78%?
A 120g stiff levain (50% hydration) contains 80g flour and 40g water, requiring 490g main water instead of 455g on 600g flour to hold 78%.
How does 410g autolyse water improve a 600g loaf at 78%?
Soaking 600g flour in 410g water for 45 minutes before adding 120g acidic starter, 13.2g salt, and 45g water (455g total) builds supple elasticity across the 1188g dough.
What is the true flour weight in a 600g flour + 120g starter dough at 78%?
Combining 600g main flour with 120g of 100% starter (60g flour + 60g water) yields 660g total system flour, paired with 515g total water (455g main + 60g starter) for 78.03% (78%).