Extreme 82% Hydration Sourdough (700g Flour): 505g Base + 56g Bassinage (2-Loaf Batch)
Ciabatta-style 82% formula on 700g flour (1416g batch) with 56g bassinage staging and -13g starter deduction.
When 140g ripe starter joins 700g flour, its 70g water and 70g flour turn an unadjusted 574g water addition into 83.6% hydration (+1.6% error). Trimming 13g so main water reads 561g alongside 15.4g salt (1416g total mass) locks True Total Hydration at 81.95% (target 82%).
- Strict True Hydration Water
- 561gLocks True Total Hydration at 81.95% (target 82%, -13g)
- Unadjusted Apparent Water
- 574gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (700g Flour / 561g Water)
System flour (770g) and total water (631g) mass-balance rows around 700g flour at 82% (81.95%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 80% (15% Seed) Reduced Flour (-50g) | 650g + 49g = 699g (82%/700g ref) | 98g (49gF/49gW @ 100%) | 510g W (vs 520g app @ R1) | 14.0g salt (1258g dough) | 81.4% drift → 79.97% (80% goal) |
| 700g @ 80% (18% Seed) Stiffer Step (-2%) | 700g + 70g = 770g (82%/700g ref) | 126g (70gF/56gW @ 80%) | 560g W (vs 560g app @ R2) | 15.4g salt (1386g dough) | 80.0% drift → 80.0% (80% goal) |
| 700g @ 82% (20% Seed) [Primary Formula] | 700g + 70g = 770g (82%/700g ref) | 140g (70gF/70gW @ 100%) | 561g W (vs 574g app @ R3) | 15.4g salt (1401g dough) | 83.6% drift → 81.95% (82% goal) |
| 700g @ 84% (22% Seed) Wetter Step (+2%) | 700g + 77g = 777g (82%/700g ref) | 154g (77gF/77gW @ 100%) | 576g W (vs 588g app @ R4) | 15.5g salt (1430g dough) | 85.6% drift → 84.04% (84% goal) |
| 750g @ 84% (25% Seed) Up-Scaled (+50g) | 750g + 84g = 834g (82%/700g ref) | 188g (84gF/104gW @ 125%) | 597g W (vs 630g app @ R5) | 16.7g salt (1535g dough) | 88.0% drift → 84.05% (84% goal) |
Interactive Hydration × Flour Weight Formula Calculator
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Bassinage Mechanics for 700g Flour at 82% Hydration (561g Water)
Flour-water coupling on 700g base grain changes once 140g liquid levain (70g F / 70g W) enters the mixer: 574g main water creates 644g total water (83.6%, +1.6% overshoot). Scaling back 13g to 561g water over 770g total flour locks True Total Hydration at 81.95% (target 82%).
Rated 4/5 for surface tack (Artisan Level), a 700g batch mixed with 561g corrected water and 15.4g salt (2.0% of 770g total flour) shows extreme alveolar stretch. Trickling 56g bassinage water after a 505g rest stabilizes the 81.95% (82%) gluten film.
Execution Schedule: 700g Flour, 561g Water & 140g Starter (81.95%)
- Stage-1 Hydration (505g of 561g Water): Whisk 505g water into 700g base flour and cover for 45 min while 140g starter peaks.
- Stage-2 Double Hydration (+56g Splash & 15.4g Salt): Slap-and-fold 140g culture (70gF/70gW), 15.4g salt, and 56g water to lock 81.95% (82%).
- Gluten Organization (Artisan Level): Use damp fingers across 4 coil-fold sets to organize the 1416g (770g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
Why is salt 15.4g instead of 14g for 700g flour at 82%?
True 2.0% salinity counts the 70g flour inside your 140g starter (700g + 70g = 770g total flour × 2% = 15.4g salt), stabilizing the 1416g loaf at 81.95% (82%).
What is the total dough weight for 700g flour at 82% hydration?
Summing 700g main flour, 561g corrected water, 140g starter (70gF/70gW), and 15.4g salt yields 1416g of dough (2-Loaf Batch at 81.95%).
Should I use slap-and-fold or coil folds for 700g flour at 82% (561g water)?
With 561g water (505g + 56g) and 140g starter on 700g flour (1416g batch, 4/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 770g flour network.