Extreme 85% Hydration Sourdough (700g Flour): 527g Base + 58g Bassinage (2-Loaf Batch)
Ciabatta-style 85% formula on 700g flour (1440g batch) with 58g bassinage staging and -10g starter deduction.
To bake 700g flour at 85% without suffering a 86.4% (+1.4%) soupier dough from 595g water and 140g starter, subtract 10g water. Combining 585g main water, 70g+70g levain, and 15.4g salt (1440g total) locks True Total Hydration at 85.06% (target 85%).
- Strict True Hydration Water
- 585gLocks True Total Hydration at 85.06% (target 85%, -10g)
- Unadjusted Apparent Water
- 595gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
700g Flour at 85% Hydration: 2D Scale & Starter Sensitivity Matrix
Pre-computed gram weights around 700g main flour where 585g water locks True Total Hydration at 85.06% (target 85%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 83% (15% Seed) Smaller Loaf (-50g) | 650g + 49g = 699g (85%/700g ref) | 98g (49gF/49gW @ 100%) | 531g W (vs 540g app @ R1) | 14.0g salt (1279g dough) | 84.3% drift → 82.98% (83% goal) |
| 700g @ 83% (18% Seed) Lower Moisture (-2%) | 700g + 70g = 770g (85%/700g ref) | 126g (70gF/56gW @ 80%) | 583g W (vs 581g app @ R2) | 15.4g salt (1409g dough) | 82.7% drift → 82.99% (83% goal) |
| 700g @ 85% (20% Seed) [Calibrated Target] | 700g + 70g = 770g (85%/700g ref) | 140g (70gF/70gW @ 100%) | 585g W (vs 595g app @ R3) | 15.4g salt (1425g dough) | 86.4% drift → 85.06% (85% goal) |
| 700g @ 87% (22% Seed) Higher Moisture (+2%) | 700g + 77g = 777g (85%/700g ref) | 154g (77gF/77gW @ 100%) | 599g W (vs 609g app @ R4) | 15.5g salt (1453g dough) | 88.3% drift → 87.0% (87% goal) |
| 750g @ 87% (25% Seed) Larger Batch (+50g) | 750g + 84g = 834g (85%/700g ref) | 188g (84gF/104gW @ 125%) | 622g W (vs 653g app @ R5) | 16.7g salt (1560g dough) | 90.8% drift → 87.05% (87% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Ultra-Wet 85% Hydration Sourdough Fo specification up or down on your digital scale with zero hydration drift.
Bassinage Mechanics for 700g Flour at 85% Hydration (585g Water)
Precision scaling for a 1440g (2-Loaf Batch) bake starts with 770g system flour (700g main + 70g levain). Instead of pouring 595g water (86.4% actual), deducting 10g to 585g main water (527g + 58g) and 15.4g salt locks True Total Hydration at 85.06% (target 85%).
At 85.06% true hydration (655g total water ÷ 770g flour), your 700g flour dough exhibits extreme / wet handling handling (5/5 stars). Cutting 10g from 595g down to 585g (527g + 58g) with 15.4g salt prevents serum weeping.
Step-by-Step Mixing & Folding Protocol for a 1440g Batch (700g @ 85%)
- Enzymatic Rest (700g Flour + 527g Water): Blend 527g water into 700g flour (holding back 58g of 585g) for 45 min.
- True-85% Calibration (-10g Deduction): Incorporate 140g starter, 15.4g sea salt, and 58g water to yield 1440g dough at 85.06% (vs 86.4%).
- Tension Alignment (770g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 5/5 stickiness and slack elasticity.
- Overnight Retard & Cast-Iron Bake (2-Loaf Batch): Terminate bulk at +50% rise, cold-proof at 38°F, score deeply, and bake at 450°F.
Diagnostic Answers: Ultra-Wet 85% Hydration Sourdough Formula fo
Should I use slap-and-fold or coil folds for 700g flour at 85% (585g water)?
With 585g water (527g + 58g) and 140g starter on 700g flour (1440g batch, 5/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 770g flour network.
How much water do I deduct for 140g starter in a 700g / 85% recipe?
Deduct 10g of water from the 595g apparent weight (pouring 585g main water instead) to offset the +1.4% surge (86.4%) from 140g starter (70gW/70gF).
How much water should I hold back for bassinage in a 700g flour / 85% dough?
Out of 585g corrected main water for 700g flour at 85%, mix 527g (90%) during the 45-minute autolyse and trickle in 58g (10%) with 140g starter and 15.4g salt.