Extreme 88% Hydration Sourdough (700g Flour): 547g Base + 61g Bassinage (2-Loaf Batch)
Ciabatta-style 88% formula on 700g flour (1463g batch) with 61g bassinage staging and -8g starter deduction.
Scaling a 700g sourdough build to 88% with 140g 1:1:1 levain means an unadjusted 616g water pour drifts to 89.1% (+1.1% excess) from 70g hidden liquid and 70g fermented flour. Weighing 608g main water (-8g offset) plus 15.4g sea salt locks True Total Hydration at 88.05% (target 88%) across a 1463g loaf.
- Strict True Hydration Water
- 608gLocks True Total Hydration at 88.05% (target 88%, -8g)
- Unadjusted Apparent Water
- 616gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 140g / 15.4g70g hidden flour + 70g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Starter Inoculation & Water Deduction Table Around 700g Flour @ 88%
System flour (770g) and total water (678g) mass-balance rows around 700g flour at 88% (88.05%).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 650g @ 86% (15% Seed) Mini Scale (-50g) | 650g + 49g = 699g (88%/700g ref) | 98g (49gF/49gW @ 100%) | 552g W (vs 559g app @ R1) | 14.0g salt (1300g dough) | 87.0% drift → 85.98% (86% goal) |
| 700g @ 86% (18% Seed) Tighter Crumb (-2%) | 700g + 70g = 770g (88%/700g ref) | 126g (70gF/56gW @ 80%) | 606g W (vs 602g app @ R2) | 15.4g salt (1432g dough) | 85.5% drift → 85.97% (86% goal) |
| 700g @ 88% (20% Seed) [Exact Spec] | 700g + 70g = 770g (88%/700g ref) | 140g (70gF/70gW @ 100%) | 608g W (vs 616g app @ R3) | 15.4g salt (1448g dough) | 89.1% drift → 88.05% (88% goal) |
| 700g @ 90% (22% Seed) Airier Crumb (+2%) | 700g + 77g = 777g (88%/700g ref) | 154g (77gF/77gW @ 100%) | 622g W (vs 630g app @ R4) | 15.5g salt (1476g dough) | 91.0% drift → 89.96% (90% goal) |
| 750g @ 90% (25% Seed) Boosted Scale (+50g) | 750g + 84g = 834g (88%/700g ref) | 188g (84gF/104gW @ 125%) | 647g W (vs 675g app @ R5) | 16.7g salt (1585g dough) | 93.4% drift → 90.05% (90% goal) |
Dynamic Stoichiometric Workbench (608g)
Test custom loaf weights or alternative fermentation schedules directly against the 616g benchmark above.
Bassinage Mechanics for 700g Flour at 88% Hydration (608g Water)
Multiplying 700g flour by 88% gives 616g apparent water, but adding 140g starter (70g flour + 70g water) shifts system totals to 686g water over 770g flour (89.1%, +1.1% drift). Deducting 8g down to 608g main water (678g total water) locks True Total Hydration at 88.05% (target 88%).
Ionic shielding from 15.4g sodium chloride tightens gliadin-glutenin fibrils across 770g flour (700g base + 70g levain) at 88% hydration. Withholding 61g of your 608g water until after a 45-minute 547g autolyse gives the 1463g mass slack tenacity.
Rheological Handling Guide (5/5 Tack) for 700g Flour at 88%
- Stage-1 Hydration (547g of 608g Water): Whisk 547g water into 700g base flour and cover for 45 min while 140g starter peaks.
- Stage-2 Double Hydration (+61g Splash & 15.4g Salt): Slap-and-fold 140g culture (70gF/70gW), 15.4g salt, and 61g water to lock 88.05% (88%).
- Gluten Organization (Extreme / Wet Handling): Use damp fingers across 4 coil-fold sets to organize the 1463g (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.
Key Baker's Math Questions (Strict True Hydration Water: 608g)
What baking temperature works best for a 1463g loaf (700g flour @ 88%)?
Bake your 1463g (2-Loaf Batch) dough made from 700g flour, 608g water (88.05%), 140g starter, and 15.4g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
How much water do I need for 700g of flour at 88% hydration?
Multiplying 700g by 88% gives 616g apparent water, which drifts to 89.1% (+1.1%) with 140g starter. Weighing 608g main water (-8g cut) locks True Total Hydration at 88.05% (target 88%).
Why does unadjusted 616g water cause a +1.1% surge on 700g flour at 88%?
Because 88% is below 100% starter hydration, 140g starter (70gW / 70gF) raises 616g water to 686g over 770g flour (89.1%). Cutting 8g to 608g locks 88.05%.