High-Hydration 78% Open Crumb Sourdough with 750g Flour, 512g Autolyse & 57g Bassinage (2-Loaf Batch)
Open-crumb 78% formula for 750g flour (1486g 2-loaf batch) staging 57g bassinage water and 150g levain.
In a 750g flour formula at 78%, naive baker's math (585g water + 150g starter) overshoots to 80% (+2% above spec) across 825g total flour. Setting your scale to 569g water (-16g deduction) and 16.5g salt in a 1486g batch locks True Total Hydration at 78.06% (target 78%).
- Strict True Hydration Water
- 569gLocks True Total Hydration at 78.06% (target 78%, -16g)
- Unadjusted Apparent Water
- 585gPushes True Hydration to 80% (+2% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
Batch Mass & Bassinage Sensitivity Grid (750g Flour / 569g Water)
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1486g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (78% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 76% (15% Seed) Compact Mix (-50g) | 700g + 53g = 753g (78%/750g ref) | 105g (53gF/52gW @ 100%) | 520g W (vs 532g app @ R1) | 15.1g salt (1325g dough) | 77.6% drift → 75.96% (76% goal) |
| 750g @ 76% (18% Seed) Conservative Pour | 750g + 75g = 825g (78%/750g ref) | 135g (75gF/60gW @ 80%) | 567g W (vs 570g app @ R2) | 16.5g salt (1452g dough) | 76.4% drift → 76.0% (76% goal) |
| 750g @ 78% (20% Seed) [Locked Benchmark] | 750g + 75g = 825g (78%/750g ref) | 150g (75gF/75gW @ 100%) | 569g W (vs 585g app @ R3) | 16.5g salt (1469g dough) | 80.0% drift → 78.06% (78% goal) |
| 750g @ 80% (22% Seed) Open-Crumb Push | 750g + 83g = 833g (78%/750g ref) | 165g (83gF/82gW @ 100%) | 584g W (vs 600g app @ R4) | 16.7g salt (1499g dough) | 81.9% drift → 79.95% (80% goal) |
| 800g @ 80% (25% Seed) Expanded Loaf (+50g) | 800g + 89g = 889g (78%/750g ref) | 200g (89gF/111gW @ 125%) | 600g W (vs 640g app @ R5) | 17.8g salt (1600g dough) | 84.5% drift → 79.98% (80% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Wet Viscosity Control at 78% Hydration (750g Flour / 569g Corrected Water)
Every 150g of 100% hydration levain blended into 750g flour shifts the true ratio toward 100% by adding 75g water and 75g flour (585g water = 80%, +2% surge). Holding main water to 569g (644g ÷ 825g) with 16.5g salt locks True Total Hydration at 78.06% (target 78%).
Viscoelastic creep tests at 78% hydration (569g water + 150g starter on 750g flour) confirm supple elastic recovery when 16.5g salt reinforces the 825g protein matrix and 57g bassinage water is emulsified after the 512g autolyse (1486g dough).
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 750g Flour at 78%
- Endosperm Saturation (750g Flour / 512g Water): Rub 512g water into 750g flour (saving 57g of 569g) and rest 40 min.
- Ionic Salt & Culture Mix (150g Levain + 16.5g Sea Salt): Pinch 150g peaked starter and 16.5g salt dissolved in 57g water into the 1486g batch (-16g vs 585g).
- Rheological Laminations (78% / 78.06%): Perform 1 bench lamination plus 3 coil folds every 35 min for supple tenacity across 825g system flour.
- Cold Proof & Dutch Oven Spring (1486g): Preshape at +50% expansion, stitch into a banneton for 12–16 hrs at 38°F, score at 45°, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
What is the total dough weight for 750g flour at 78% hydration?
Summing 750g main flour, 569g corrected water, 150g starter (75gF/75gW), and 16.5g salt yields 1486g of dough (2-Loaf Batch at 78.06%).
How much starter and salt go into 750g flour at 78% hydration?
At 20% inoculation and 2% total-flour salt, combine 750g flour with 150g active starter (75gF + 75gW), 569g water, and 16.5g salt (2% of 825g total flour) for a 1486g batch.
Why does 585g water make my 750g flour dough feel like 80%?
Your 150g of 100% starter adds 75g water and 75g flour, turning 585g water into 660g water over 825g flour (80%). Dropping 16g to 569g locks True Total Hydration at 78.06% (target 78%).