Extreme 82% Hydration Sourdough (750g Flour): 542g Base + 60g Bassinage (2-Loaf Batch)
Ciabatta-style 82% formula on 750g flour (1519g batch) with 60g bassinage staging and -13g starter deduction.
Mixing 750g unbleached flour, 615g water, and 150g liquid starter pushes real hydration to 83.6% (+1.6% overshoot) across 825g total grain. Measuring 602g corrected water (542g autolyse + 60g bassinage), 150g levain, and 16.5g salt removes 13g excess water and locks True Total Hydration at 82.06% (target 82%).
- Strict True Hydration Water
- 602gLocks True Total Hydration at 82.06% (target 82%, -13g)
- Unadjusted Apparent Water
- 615gPushes True Hydration to 83.6% (+1.6% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 4 / 5 StarsArtisan Level (Extreme extensibility)
Starter Inoculation & Water Deduction Table Around 750g Flour @ 82%
Stepwise levain inoculation (15%–25%) and hydration offsets for a 1519g (2-Loaf Batch) batch using 750g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (82% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 80% (15% Seed) Smaller Loaf (-50g) | 700g + 53g = 753g (82%/750g ref) | 105g (53gF/52gW @ 100%) | 550g W (vs 560g app @ R1) | 15.1g salt (1355g dough) | 81.3% drift → 79.95% (80% goal) |
| 750g @ 80% (18% Seed) Lower Moisture (-2%) | 750g + 75g = 825g (82%/750g ref) | 135g (75gF/60gW @ 80%) | 600g W (vs 600g app @ R2) | 16.5g salt (1485g dough) | 80.0% drift → 80.0% (80% goal) |
| 750g @ 82% (20% Seed) [Calibrated Target] | 750g + 75g = 825g (82%/750g ref) | 150g (75gF/75gW @ 100%) | 602g W (vs 615g app @ R3) | 16.5g salt (1502g dough) | 83.6% drift → 82.06% (82% goal) |
| 750g @ 84% (22% Seed) Higher Moisture (+2%) | 750g + 83g = 833g (82%/750g ref) | 165g (83gF/82gW @ 100%) | 618g W (vs 630g app @ R4) | 16.7g salt (1533g dough) | 85.5% drift → 84.03% (84% goal) |
| 800g @ 84% (25% Seed) Larger Batch (+50g) | 800g + 89g = 889g (82%/750g ref) | 200g (89gF/111gW @ 125%) | 636g W (vs 672g app @ R5) | 17.8g salt (1636g dough) | 88.1% drift → 84.03% (84% goal) |
Real-Time Dough & Starter Scaling Sandbox
Scale this Ultra-Wet 82% Hydration Sourdough Fo specification up or down on your digital scale with zero hydration drift.
Bassinage Mechanics for 750g Flour at 82% Hydration (602g Water)
Multiplying 750g flour by 82% gives 615g apparent water, but adding 150g starter (75g flour + 75g water) shifts system totals to 690g water over 825g flour (83.6%, +1.6% drift). Deducting 13g down to 602g main water (677g total water) locks True Total Hydration at 82.06% (target 82%).
Glutenin macropolymer alignment for 750g flour at 82% hydration improves when 542g water (90% of 602g) swells endosperm proteins for 45 minutes prior to adding 150g acidic levain, 16.5g salt, and 60g reserved water—preventing the 83.6% slump of 615g water.
Bench & Dutch Oven Protocol for 2-Loaf Batch (750g Flour @ 82% Hydration)
- Enzymatic Rest (750g Flour + 542g Water): Blend 542g water into 750g flour (holding back 60g of 602g) for 45 min.
- True-82% Calibration (-13g Deduction): Incorporate 150g starter, 16.5g sea salt, and 60g water to yield 1519g dough at 82.06% (vs 83.6%).
- Tension Alignment (825g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 4/5 stickiness and supple 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 82% Hydration Sourdough Formula fo
Can I scale this 750g / 82% formula down by 50g to 700g flour?
At 700g flour and 82% hydration (vs 750g / 602g water), use 140g starter and 561g corrected water.
How does 542g autolyse water improve a 750g loaf at 82%?
Soaking 750g flour in 542g water for 45 minutes before adding 150g acidic starter, 16.5g salt, and 60g water (602g total) builds supple elasticity across the 1519g dough.
Why is salt 16.5g instead of 15g for 750g flour at 82%?
True 2.0% salinity counts the 75g flour inside your 150g starter (750g + 75g = 825g total flour × 2% = 16.5g salt), stabilizing the 1519g loaf at 82.06% (82%).