High-Hydration 80% Open Crumb Sourdough with 750g Flour, 527g Autolyse & 58g Bassinage (2-Loaf Batch)
Open-crumb 80% formula for 750g flour (1502g 2-loaf batch) staging 58g bassinage water and 150g levain.
Across 825g combined flour (750g base + 75g from 150g starter), an unadjusted 600g water weight produces 675g total liquid or 81.8% (+1.8% surge). Restricting main water to 585g (-15g) with 16.5g salt (1502g dough) locks True Total Hydration at 80.0% (target 80%).
- Strict True Hydration Water
- 585gLocks True Total Hydration at 80.0% (target 80%, -15g)
- Unadjusted Apparent Water
- 600gPushes True Hydration to 81.8% (+1.8% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (High extensibility)
750g Flour at 80% Hydration: 2D Scale & Starter Sensitivity Matrix
Neighborhood sensitivity across 750g ± 50g flour and 80% ± 2% hydration (150g starter, 16.5g salt, 1502g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (80% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 78% (15% Seed) Reduced Flour (-50g) | 700g + 53g = 753g (80%/750g ref) | 105g (53gF/52gW @ 100%) | 535g W (vs 546g app @ R1) | 15.1g salt (1340g dough) | 79.4% drift → 77.95% (78% goal) |
| 750g @ 78% (18% Seed) Stiffer Step (-2%) | 750g + 75g = 825g (80%/750g ref) | 135g (75gF/60gW @ 80%) | 584g W (vs 585g app @ R2) | 16.5g salt (1469g dough) | 78.2% drift → 78.06% (78% goal) |
| 750g @ 80% (20% Seed) [Primary Formula] | 750g + 75g = 825g (80%/750g ref) | 150g (75gF/75gW @ 100%) | 585g W (vs 600g app @ R3) | 16.5g salt (1485g dough) | 81.8% drift → 80.0% (80% goal) |
| 750g @ 82% (22% Seed) Wetter Step (+2%) | 750g + 83g = 833g (80%/750g ref) | 165g (83gF/82gW @ 100%) | 601g W (vs 615g app @ R4) | 16.7g salt (1516g dough) | 83.7% drift → 81.99% (82% goal) |
| 800g @ 82% (25% Seed) Up-Scaled (+50g) | 800g + 89g = 889g (80%/750g ref) | 200g (89gF/111gW @ 125%) | 618g W (vs 656g app @ R5) | 17.8g salt (1618g dough) | 86.3% drift → 82.0% (82% goal) |
Live Parameter Solver for High-Hydration 80% Open Crumb Sourdough wi
Dial in custom baker's percentages and export your adjusted 585g formula for bake day.
Wet Viscosity Control at 80% Hydration (750g Flour / 585g Corrected Water)
Precision scaling for a 1502g (2-Loaf Batch) bake starts with 825g system flour (750g main + 75g levain). Instead of pouring 600g water (81.8% actual), deducting 15g to 585g main water (527g + 58g) and 16.5g salt locks True Total Hydration at 80.0% (target 80%).
Rated 4/5 for surface tack (Artisan Level), a 750g batch mixed with 585g corrected water and 16.5g salt (2.0% of 825g total flour) shows high alveolar stretch. Trickling 58g bassinage water after a 527g rest stabilizes the 80.0% (80%) gluten film.
Double-Hydration (527g + 58g) Mixing Steps on 750g Flour
- Pre-Ferment & 527g Autolyse (750g Flour): Verify 150g levain is domed, then soak 750g flour in 527g water for 40–50 min.
- Rubaud Emulsification (585g Total Main Water): Rubaud-mix 150g starter (75gF/75gW), 16.5g salt, and 58g reserved water into the 1502g mass (80%).
- Alveolar Structuring (80.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage high stretch on 825g flour.
- Retardation & Scoring (2-Loaf Batch / 1502g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Cereal Chemistry & Bench Execution FAQs
How sticky is a 750g flour sourdough at 80% hydration (585g water)?
At 80.0% (target 80%) with 585g water and 150g starter on 750g flour, rheology scores 4/5 stars (Artisan Level) with high extensibility.
What happens if I use a 50% stiff levain (150g) with 750g flour at 80%?
A 150g stiff levain (50% hydration) contains 100g flour and 50g water, requiring 630g main water instead of 585g on 750g flour to hold 80%.
Can I scale this 750g / 80% formula down by 50g to 700g flour?
At 700g flour and 80% hydration (vs 750g / 585g water), use 140g starter and 546g corrected water.