Extreme 85% Hydration Sourdough (600g Flour): 451g Base + 50g Bassinage (1 Standard Loaf)
Ciabatta-style 85% formula on 600g flour (1234g batch) with 50g bassinage staging and -9g starter deduction.
Scaling a 600g sourdough build to 85% with 120g 1:1:1 levain means an unadjusted 510g water pour drifts to 86.4% (+1.4% excess) from 60g hidden liquid and 60g fermented flour. Weighing 501g main water (-9g offset) plus 13.2g sea salt locks True Total Hydration at 85.0% (target 85%) across a 1234g loaf.
- Strict True Hydration Water
- 501gLocks True Total Hydration at 85.0% (target 85%, -9g)
- Unadjusted Apparent Water
- 510gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Gravimetric Scaling Table for 600g Base Flour at 85% Hydration
Exact autolyse (451g) and bassinage (50g) water calibration around 600g flour at 85% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 83% (15% Seed) Reduced Flour (-50g) | 550g + 42g = 592g (85%/600g ref) | 83g (42gF/41gW @ 100%) | 450g W (vs 457g app @ R1) | 11.8g salt (1083g dough) | 84.1% drift → 82.94% (83% goal) |
| 600g @ 83% (18% Seed) Stiffer Step (-2%) | 600g + 60g = 660g (85%/600g ref) | 108g (60gF/48gW @ 80%) | 500g W (vs 498g app @ R2) | 13.2g salt (1208g dough) | 82.7% drift → 83.03% (83% goal) |
| 600g @ 85% (20% Seed) [Primary Formula] | 600g + 60g = 660g (85%/600g ref) | 120g (60gF/60gW @ 100%) | 501g W (vs 510g app @ R3) | 13.2g salt (1221g dough) | 86.4% drift → 85.0% (85% goal) |
| 600g @ 87% (22% Seed) Wetter Step (+2%) | 600g + 66g = 666g (85%/600g ref) | 132g (66gF/66gW @ 100%) | 513g W (vs 522g app @ R4) | 13.3g salt (1245g dough) | 88.3% drift → 86.94% (87% goal) |
| 650g @ 87% (25% Seed) Up-Scaled (+50g) | 650g + 72g = 722g (85%/600g ref) | 163g (72gF/91gW @ 125%) | 537g W (vs 566g app @ R5) | 14.4g salt (1350g dough) | 91.0% drift → 86.98% (87% goal) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 501g baseline.
Bassinage Mechanics for 600g Flour at 85% Hydration (501g Water)
In a 1234g loaf built from 600g flour, 120g starter alters the solvent-to-solids ratio by injecting 60g water alongside 60g flour. Replacing the naive 510g water weight (86.4% true moisture) with 501g (-9g cut) and 13.2g salt locks True Total Hydration at 85.0% (target 85%).
Farinograph torque on 600g flour at 85% (501g main water + 60g starter water = 561g over 660g flour) peaks when 451g water hydrates starch granules before 13.2g salt and 50g bassinage water arrive, balancing extreme stretch with slack recoil.
Double-Hydration (451g + 50g) Mixing Steps on 600g Flour
- Stage-1 Hydration (451g of 501g Water): Whisk 451g water into 600g base flour and cover for 45 min while 120g starter peaks.
- Stage-2 Double Hydration (+50g Splash & 13.2g Salt): Slap-and-fold 120g culture (60gF/60gW), 13.2g salt, and 50g water to lock 85.0% (85%).
- Gluten Organization (Extreme / Wet Handling): Use damp fingers across 4 coil-fold sets to organize the 1234g (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.
Common Scaling & Troubleshooting Questions (501g)
How much water should I hold back for bassinage in a 600g flour / 85% dough?
Out of 501g corrected main water for 600g flour at 85%, mix 451g (90%) during the 45-minute autolyse and trickle in 50g (10%) with 120g starter and 13.2g salt.
How much water do I need for 600g of flour at 85% hydration?
Multiplying 600g by 85% gives 510g apparent water, which drifts to 86.4% (+1.4%) with 120g starter. Weighing 501g main water (-9g cut) locks True Total Hydration at 85.0% (target 85%).
How many loaves does 600g flour at 85% hydration (1234g) make?
A 600g flour formula with 501g water, 120g starter, and 13.2g salt produces 1234g total dough—ideal as 1 Standard Loaf at 85.0% (85%).