High-Hydration 76% Open Crumb Sourdough with 750g Flour, 497g Autolyse & 55g Bassinage (2-Loaf Batch)
Open-crumb 76% formula for 750g flour (1469g 2-loaf batch) staging 55g bassinage water and 150g levain.
A 1469g sourdough batch using 750g flour and 150g starter holds 825g total flour (750g + 75g). While 570g apparent water creates 78.2% wetness (+2.2% drift), cutting 18g to 552g main water with 16.5g salt locks True Total Hydration at 76.0% (target 76%).
- Strict True Hydration Water
- 552gLocks True Total Hydration at 76.0% (target 76%, -18g)
- Unadjusted Apparent Water
- 570gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
Gravimetric Scaling Table for 750g Base Flour at 76% Hydration
Neighborhood sensitivity across 750g ± 50g flour and 76% ± 2% hydration (150g starter, 16.5g salt, 1469g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 74% (15% Seed) Lean Seed (-50g) | 700g + 53g = 753g (76%/750g ref) | 105g (53gF/52gW @ 100%) | 505g W (vs 518g app @ R1) | 15.1g salt (1310g dough) | 75.7% drift → 73.97% (74% goal) |
| 750g @ 74% (18% Seed) Low Inoc (-2% Hyd) | 750g + 75g = 825g (76%/750g ref) | 135g (75gF/60gW @ 80%) | 551g W (vs 555g app @ R2) | 16.5g salt (1436g dough) | 74.5% drift → 74.06% (74% goal) |
| 750g @ 76% (20% Seed) [Target Baseline] | 750g + 75g = 825g (76%/750g ref) | 150g (75gF/75gW @ 100%) | 552g W (vs 570g app @ R3) | 16.5g salt (1452g dough) | 78.2% drift → 76.0% (76% goal) |
| 750g @ 78% (22% Seed) High Inoc (+2% Hyd) | 750g + 83g = 833g (76%/750g ref) | 165g (83gF/82gW @ 100%) | 568g W (vs 585g app @ R4) | 16.7g salt (1483g dough) | 80.1% drift → 78.03% (78% goal) |
| 800g @ 78% (25% Seed) Scaled Batch (+50g) | 800g + 89g = 889g (76%/750g ref) | 200g (89gF/111gW @ 125%) | 582g W (vs 624g app @ R5) | 17.8g salt (1582g dough) | 82.7% drift → 77.95% (78% goal) |
Dynamic Stoichiometric Workbench (552g)
Test custom loaf weights or alternative fermentation schedules directly against the 570g benchmark above.
Wet Viscosity Control at 76% Hydration (750g Flour / 552g Corrected Water)
Hydrating 750g flour with 570g water plus 150g starter forces 825g total flour to absorb 645g water (78.2%). Staging 497g autolyse water and 55g bassinage water (552g total, -18g deduction) with 16.5g salt in your 1469g dough locks True Total Hydration at 76.0% (target 76%).
Because 75g starter flour inside 150g levain carries lactic proteolysis into 750g fresh flour, unadjusted 570g water (78.2%) causes slack tearing. Deducting 18g to 552g water (76.0%, 3/5 stickiness) keeps the 1469g loaf inside the moderate window.
Bench & Dutch Oven Protocol for 2-Loaf Batch (750g Flour @ 76% Hydration)
- 90% Water Autolyse (497g / 552g): Mix 750g unbleached flour with 497g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (55g W + 150g Levain): Add 150g starter (75gF/75gW), 16.5g salt, and 55g water for 76.0% (76%) across 825g flour.
- Viscoelastic Folding (1469g Batch, Moderate): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (750g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 552g)
What baking temperature works best for a 1469g loaf (750g flour @ 76%)?
Bake your 1469g (2-Loaf Batch) dough made from 750g flour, 552g water (76.0%), 150g starter, and 16.5g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.
Should I use slap-and-fold or coil folds for 750g flour at 76% (552g water)?
With 552g water (497g + 55g) and 150g starter on 750g flour (1469g batch, 3/5 tack), use 4 damp-hand coil folds 30 minutes apart to align the 825g flour network.
How many loaves does 750g flour at 76% hydration (1469g) make?
A 750g flour formula with 552g water, 150g starter, and 16.5g salt produces 1469g total dough—ideal as 2-Loaf Batch at 76.0% (76%).