Extreme 90% Hydration Sourdough (600g Flour): 481g Base + 53g Bassinage (1 Standard Loaf)
Ciabatta-style 90% formula on 600g flour (1267g batch) with 53g bassinage staging and -6g starter deduction.
Because 120g of 100% levain supplies 60g water and 60g flour to 600g main flour (660g system flour), adding 540g water spikes dough hydration to 90.9% (+0.9%). Using 534g water (481g + 53g) and 13.2g salt (1267g yield) locks True Total Hydration at 90.0% (target 90%).
- Strict True Hydration Water
- 534gLocks True Total Hydration at 90.0% (target 90%, -6g)
- Unadjusted Apparent Water
- 540gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 120g / 13.2g60g hidden flour + 60g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
600g Flour at 90% Hydration: 2D Scale & Starter Sensitivity Matrix
Exact autolyse (481g) and bassinage (53g) water calibration around 600g flour at 90% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 550g @ 88% (15% Seed) Mini Scale (-50g) | 550g + 42g = 592g (90%/600g ref) | 83g (42gF/41gW @ 100%) | 480g W (vs 484g app @ R1) | 11.8g salt (1113g dough) | 88.7% drift → 88.01% (88% goal) |
| 600g @ 88% (18% Seed) Tighter Crumb (-2%) | 600g + 60g = 660g (90%/600g ref) | 108g (60gF/48gW @ 80%) | 533g W (vs 528g app @ R2) | 13.2g salt (1241g dough) | 87.3% drift → 88.03% (88% goal) |
| 600g @ 90% (20% Seed) [Exact Spec] | 600g + 60g = 660g (90%/600g ref) | 120g (60gF/60gW @ 100%) | 534g W (vs 540g app @ R3) | 13.2g salt (1254g dough) | 90.9% drift → 90.0% (90% goal) |
| 600g @ 92% (22% Seed) Airier Crumb (+2%) | 600g + 66g = 666g (90%/600g ref) | 132g (66gF/66gW @ 100%) | 547g W (vs 552g app @ R4) | 13.3g salt (1279g dough) | 92.8% drift → 92.04% (92% goal) |
| 650g @ 92% (25% Seed) Boosted Scale (+50g) | 650g + 72g = 722g (90%/600g ref) | 163g (72gF/91gW @ 125%) | 573g W (vs 598g app @ R5) | 14.4g salt (1386g dough) | 95.4% drift → 91.97% (92% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Bassinage Mechanics for 600g Flour at 90% Hydration (534g Water)
Fermentation enzymatics inside 120g starter cleave proteins across 60g flour while releasing 60g unbound water into your 600g dough. Avoiding the 90.9% (+0.9%) slump of an unadjusted 540g pour requires 534g water (481g + 53g) and 13.2g salt, which locks True Total Hydration at 90.0% (target 90%).
Ionic shielding from 13.2g sodium chloride tightens gliadin-glutenin fibrils across 660g flour (600g base + 60g levain) at 90% hydration. Withholding 53g of your 534g water until after a 45-minute 481g autolyse gives the 1267g mass slack tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 600g Flour at 90%
- Autolyse Soak (481g W + 600g F): Hydrate 600g flour with 481g water (90% of 534g) for 45 min before adding 120g starter.
- Levain & Bassinage (120g starter + 13.2g salt + 53g W): Dimple 120g ripe levain (60gF/60gW) and 13.2g salt with 53g water to hit 90.0% (90%).
- Coil Fold Cadence (5/5 Tack, 1267g Dough): Space 4 wet-hand folds 30 min apart to align the 660g flour network (extreme stretch).
- Bulk Cutoff & 450°F Bake (1 Standard Loaf): Ferment at 75°F to +50% aliquot rise, cold-retard 14 hrs at 38°F, and bake covered 20 min + uncovered 22 min.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How does 481g autolyse water improve a 600g loaf at 90%?
Soaking 600g flour in 481g water for 45 minutes before adding 120g acidic starter, 13.2g salt, and 53g water (534g total) builds slack elasticity across the 1267g dough.
Can I scale this 600g / 90% formula down by 50g to 550g flour?
At 550g flour and 90% hydration (vs 600g / 534g water), use 110g starter and 490g corrected water.
Why does unadjusted 540g water cause a +0.9% surge on 600g flour at 90%?
Because 90% is below 100% starter hydration, 120g starter (60gW / 60gF) raises 540g water to 600g over 660g flour (90.9%). Cutting 6g to 534g locks 90.0%.