High-Hydration 80% Open Crumb Sourdough with 600g Flour, 421g Autolyse & 47g Bassinage (1 Standard Loaf)
Open-crumb 80% formula for 600g flour (1201g 1 standard loaf) staging 47g bassinage water and 120g levain.
When 120g ripe starter joins 600g flour, its 60g water and 60g flour turn an unadjusted 480g water addition into 81.8% hydration (+1.8% error). Trimming 12g so main water reads 468g alongside 13.2g salt (1201g total mass) locks True Total Hydration at 80.0% (target 80%).
- Strict True Hydration Water
- 468gLocks True Total Hydration at 80.0% (target 80%, -12g)
- Unadjusted Apparent Water
- 480gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
True (80.0%) vs Apparent (81.8%) Matrix for 600g Flour
Exact autolyse (421g) and bassinage (47g) water calibration around 600g flour at 80% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 78% (15% Seed) Lean Seed (-50g) | 550g + 42g = 592g (80%/600g ref) | 83g (42gF/41gW @ 100%) | 421g W (vs 429g app @ R1) | 11.8g salt (1054g dough) | 79.4% drift → 78.04% (78% goal) |
| 600g @ 78% (18% Seed) Low Inoc (-2% Hyd) | 600g + 60g = 660g (80%/600g ref) | 108g (60gF/48gW @ 80%) | 467g W (vs 468g app @ R2) | 13.2g salt (1175g dough) | 78.2% drift → 78.03% (78% goal) |
| 600g @ 80% (20% Seed) [Target Baseline] | 600g + 60g = 660g (80%/600g ref) | 120g (60gF/60gW @ 100%) | 468g W (vs 480g app @ R3) | 13.2g salt (1188g dough) | 81.8% drift → 80.0% (80% goal) |
| 600g @ 82% (22% Seed) High Inoc (+2% Hyd) | 600g + 66g = 666g (80%/600g ref) | 132g (66gF/66gW @ 100%) | 480g W (vs 492g app @ R4) | 13.3g salt (1212g dough) | 83.8% drift → 81.98% (82% goal) |
| 650g @ 82% (25% Seed) Scaled Batch (+50g) | 650g + 72g = 722g (80%/600g ref) | 163g (72gF/91gW @ 125%) | 501g W (vs 533g app @ R5) | 14.4g salt (1314g dough) | 86.4% drift → 81.99% (82% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this High-Hydration 80% Open Crumb Sourdo specification up or down on your digital scale with zero hydration drift.
Wet Viscosity Control at 80% Hydration (600g Flour / 468g Corrected Water)
Hydrating 600g flour with 480g water plus 120g starter forces 660g total flour to absorb 540g water (81.8%). Staging 421g autolyse water and 47g bassinage water (468g total, -12g deduction) with 13.2g salt in your 1201g dough locks True Total Hydration at 80.0% (target 80%).
Because 60g starter flour inside 120g levain carries lactic proteolysis into 600g fresh flour, unadjusted 480g water (81.8%) causes slack tearing. Deducting 12g to 468g water (80.0%, 4/5 stickiness) keeps the 1201g loaf inside the artisan level window.
Bench & Dutch Oven Protocol for 1 Standard Loaf (600g Flour @ 80% Hydration)
- Stage-1 Hydration (421g of 468g Water): Whisk 421g water into 600g base flour and cover for 45 min while 120g starter peaks.
- Stage-2 Double Hydration (+47g Splash & 13.2g Salt): Slap-and-fold 120g culture (60gF/60gW), 13.2g salt, and 47g water to lock 80.0% (80%).
- Gluten Organization (Artisan Level): Use damp fingers across 4 coil-fold sets to organize the 1201g (660g total flour) matrix.
- Banneton Retard & Steam Bake (1 Standard Loaf): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Diagnostic Answers: High-Hydration 80% Open Crumb Sourdough Reci
What is the true flour weight in a 600g flour + 120g starter dough at 80%?
Combining 600g main flour with 120g of 100% starter (60g flour + 60g water) yields 660g total system flour, paired with 528g total water (468g main + 60g starter) for 80.0% (80%).
What is the total dough weight for 600g flour at 80% hydration?
Summing 600g main flour, 468g corrected water, 120g starter (60gF/60gW), and 13.2g salt yields 1201g of dough (1 Standard Loaf at 80.0%).
How does changing starter from 20% (120g) to 15% (90g) affect 600g flour at 80%?
Dropping starter from 120g to 90g on 600g flour reduces hidden starter water from 60g to 45g, raising required main water from 468g to 471g for 80%.