High-Hydration 76% Open Crumb Sourdough with 700g Flour, 464g Autolyse & 51g Bassinage (2-Loaf Batch)
Open-crumb 76% formula for 700g flour (1370g 2-loaf batch) staging 51g bassinage water and 140g levain.
In a 700g flour formula at 76%, naive baker's math (532g water + 140g starter) overshoots to 78.2% (+2.2% above spec) across 770g total flour. Setting your scale to 515g water (-17g deduction) and 15.4g salt in a 1370g batch locks True Total Hydration at 75.97% (target 76%).
- Strict True Hydration Water
- 515gLocks True Total Hydration at 75.97% (target 76%, -17g)
- Unadjusted Apparent Water
- 532gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
True (75.97%) vs Apparent (78.2%) Matrix for 700g Flour
Pre-computed gram weights around 700g main flour where 515g water locks True Total Hydration at 75.97% (target 76%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 74% (15% Seed) Mini Scale (-50g) | 650g + 49g = 699g (76%/700g ref) | 98g (49gF/49gW @ 100%) | 468g W (vs 481g app @ R1) | 14.0g salt (1216g dough) | 75.8% drift → 73.96% (74% goal) |
| 700g @ 74% (18% Seed) Tighter Crumb (-2%) | 700g + 70g = 770g (76%/700g ref) | 126g (70gF/56gW @ 80%) | 514g W (vs 518g app @ R2) | 15.4g salt (1340g dough) | 74.5% drift → 74.03% (74% goal) |
| 700g @ 76% (20% Seed) [Exact Spec] | 700g + 70g = 770g (76%/700g ref) | 140g (70gF/70gW @ 100%) | 515g W (vs 532g app @ R3) | 15.4g salt (1355g dough) | 78.2% drift → 75.97% (76% goal) |
| 700g @ 78% (22% Seed) Airier Crumb (+2%) | 700g + 77g = 777g (76%/700g ref) | 154g (77gF/77gW @ 100%) | 529g W (vs 546g app @ R4) | 15.5g salt (1383g dough) | 80.2% drift → 77.99% (78% goal) |
| 750g @ 78% (25% Seed) Boosted Scale (+50g) | 750g + 84g = 834g (76%/700g ref) | 188g (84gF/104gW @ 125%) | 547g W (vs 585g app @ R5) | 16.7g salt (1485g dough) | 82.6% drift → 78.06% (78% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this High-Hydration 76% Open Crumb Sourdo specification up or down on your digital scale with zero hydration drift.
Wet Viscosity Control at 76% Hydration (700g Flour / 515g Corrected Water)
Introducing 140g ripe culture into 700g flour contributes 70g degraded gluten and 70g organic-acid water, pushing an unadjusted 532g pour to 78.2% (+2.2% surge). Weighing 515g water (464g autolyse + 51g bassinage) and 15.4g salt across 770g flour locks True Total Hydration at 75.97% (target 76%).
Balancing high extensibility against supple elasticity in a 1370g (700g flour) batch at 76% requires strict 515g water control (-17g vs 532g), 140g peaked starter (70gF/70gW), and 15.4g salt staged with 51g water.
Execution Schedule: 700g Flour, 515g Water & 140g Starter (75.97%)
- Endosperm Saturation (700g Flour / 464g Water): Rub 464g water into 700g flour (saving 51g of 515g) and rest 40 min.
- Ionic Salt & Culture Mix (140g Levain + 15.4g Sea Salt): Pinch 140g peaked starter and 15.4g salt dissolved in 51g water into the 1370g batch (-17g vs 532g).
- Rheological Laminations (76% / 75.97%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 770g system flour.
- Cold Proof & Dutch Oven Spring (1370g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Diagnostic Answers: High-Hydration 76% Open Crumb Sourdough Reci
How many loaves does 700g flour at 76% hydration (1370g) make?
A 700g flour formula with 515g water, 140g starter, and 15.4g salt produces 1370g total dough—ideal as 2-Loaf Batch at 75.97% (76%).
How much starter and salt go into 700g flour at 76% hydration?
At 20% inoculation and 2% total-flour salt, combine 700g flour with 140g active starter (70gF + 70gW), 515g water, and 15.4g salt (2% of 770g total flour) for a 1370g batch.
How does 464g autolyse water improve a 700g loaf at 76%?
Soaking 700g flour in 464g water for 45 minutes before adding 140g acidic starter, 15.4g salt, and 51g water (515g total) builds supple elasticity across the 1370g dough.