Extreme 82% Hydration Sourdough (600g Flour): 433g Base + 48g Bassinage (1 Standard Loaf)
Ciabatta-style 82% formula on 600g flour (1214g batch) with 48g bassinage staging and -11g starter deduction.
To bake 600g flour at 82% without suffering a 83.6% (+1.6%) soupier dough from 492g water and 120g starter, subtract 11g water. Combining 481g main water, 60g+60g levain, and 13.2g salt (1214g total) locks True Total Hydration at 81.97% (target 82%).
- Strict True Hydration Water
- 481gLocks True Total Hydration at 81.97% (target 82%, -11g)
- Unadjusted Apparent Water
- 492gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
5-Point Stoichiometry & Levain Split Chart Centered on 600g / 82%
Comparing 481g corrected water (-11g cut) against 492g apparent water (83.6% drift) on 600g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 80% (15% Seed) Compact Mix (-50g) | 550g + 42g = 592g (82%/600g ref) | 83g (42gF/41gW @ 100%) | 433g W (vs 440g app @ R1) | 11.8g salt (1066g dough) | 81.3% drift → 80.07% (80% goal) |
| 600g @ 80% (18% Seed) Conservative Pour | 600g + 60g = 660g (82%/600g ref) | 108g (60gF/48gW @ 80%) | 480g W (vs 480g app @ R2) | 13.2g salt (1188g dough) | 80.0% drift → 80.0% (80% goal) |
| 600g @ 82% (20% Seed) [Locked Benchmark] | 600g + 60g = 660g (82%/600g ref) | 120g (60gF/60gW @ 100%) | 481g W (vs 492g app @ R3) | 13.2g salt (1201g dough) | 83.6% drift → 81.97% (82% goal) |
| 600g @ 84% (22% Seed) Open-Crumb Push | 600g + 66g = 666g (82%/600g ref) | 132g (66gF/66gW @ 100%) | 493g W (vs 504g app @ R4) | 13.3g salt (1225g dough) | 85.6% drift → 83.93% (84% goal) |
| 650g @ 84% (25% Seed) Expanded Loaf (+50g) | 650g + 72g = 722g (82%/600g ref) | 163g (72gF/91gW @ 125%) | 515g W (vs 546g app @ R5) | 14.4g salt (1328g dough) | 88.2% drift → 83.93% (84% 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 600g Flour at 82% Hydration (481g Water)
Every 120g of 100% hydration levain blended into 600g flour shifts the true ratio toward 100% by adding 60g water and 60g flour (492g water = 83.6%, +1.6% surge). Holding main water to 481g (541g ÷ 660g) with 13.2g salt locks True Total Hydration at 81.97% (target 82%).
Viscoelastic creep tests at 82% hydration (481g water + 120g starter on 600g flour) confirm supple elastic recovery when 13.2g salt reinforces the 660g protein matrix and 48g bassinage water is emulsified after the 433g autolyse (1214g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 600g Flour at 82%
- Initial Water Binding (433g W on 600g F): Hydrate 600g flour using 433g water (leaving 48g for stage 2 of 481g) for 45 min.
- Levain & Salinity Lock (120g Starter + 13.2g Salt): Fold in 120g 100% starter and 13.2g salt with 48g water, avoiding 492g (83.6%) drift.
- Fold Cadence for 82% (4/5 Stickiness): Space 4 wet-hand tuck-and-folds across 2 hours to reinforce the 1214g (660g flour) network.
- Final Proof & Oven Spring (1 Standard Loaf): Cut bulk at +50% aliquot rise, cold-retard at 38°F overnight, and steam-bake in heavy cast iron at 450°F.
Technical Q&A: Extreme 82% Hydration Sourdough (600g Flour): 43
How much water do I need for 600g of flour at 82% hydration?
Multiplying 600g by 82% gives 492g apparent water, which drifts to 83.6% (+1.6%) with 120g starter. Weighing 481g main water (-11g cut) locks True Total Hydration at 81.97% (target 82%).
How much water do I deduct for 120g starter in a 600g / 82% recipe?
Deduct 11g of water from the 492g apparent weight (pouring 481g main water instead) to offset the +1.6% surge (83.6%) from 120g starter (60gW/60gF).
What baking temperature works best for a 1214g loaf (600g flour @ 82%)?
Bake your 1214g (1 Standard Loaf) dough made from 600g flour, 481g water (81.97%), 120g starter, and 13.2g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.