Extreme 85% Hydration Sourdough (750g Flour): 563g Base + 63g Bassinage (2-Loaf Batch)
Ciabatta-style 85% formula on 750g flour (1543g batch) with 63g bassinage staging and -12g starter deduction.
When 150g ripe starter joins 750g flour, its 75g water and 75g flour turn an unadjusted 638g water addition into 86.4% hydration (+1.4% error). Trimming 12g so main water reads 626g alongside 16.5g salt (1543g total mass) locks True Total Hydration at 84.97% (target 85%).
- Strict True Hydration Water
- 626gLocks True Total Hydration at 84.97% (target 85%, -12g)
- Unadjusted Apparent Water
- 638gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 150g / 16.5g75g hidden flour + 75g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
True (84.97%) vs Apparent (86.4%) Matrix for 750g Flour
Neighborhood sensitivity across 750g ± 50g flour and 85% ± 2% hydration (150g starter, 16.5g salt, 1543g dough).
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 700g @ 83% (15% Seed) Mini Scale (-50g) | 700g + 53g = 753g (85%/750g ref) | 105g (53gF/52gW @ 100%) | 573g W (vs 581g app @ R1) | 15.1g salt (1378g dough) | 84.1% drift → 83.0% (83% goal) |
| 750g @ 83% (18% Seed) Tighter Crumb (-2%) | 750g + 75g = 825g (85%/750g ref) | 135g (75gF/60gW @ 80%) | 625g W (vs 623g app @ R2) | 16.5g salt (1510g dough) | 82.8% drift → 83.03% (83% goal) |
| 750g @ 85% (20% Seed) [Exact Spec] | 750g + 75g = 825g (85%/750g ref) | 150g (75gF/75gW @ 100%) | 626g W (vs 638g app @ R3) | 16.5g salt (1526g dough) | 86.4% drift → 84.97% (85% goal) |
| 750g @ 87% (22% Seed) Airier Crumb (+2%) | 750g + 83g = 833g (85%/750g ref) | 165g (83gF/82gW @ 100%) | 643g W (vs 653g app @ R4) | 16.7g salt (1558g dough) | 88.2% drift → 87.03% (87% goal) |
| 800g @ 87% (25% Seed) Boosted Scale (+50g) | 800g + 89g = 889g (85%/750g ref) | 200g (89gF/111gW @ 125%) | 662g W (vs 696g app @ R5) | 17.8g salt (1662g dough) | 90.8% drift → 86.95% (87% goal) |
Dynamic Stoichiometric Workbench (626g)
Test custom loaf weights or alternative fermentation schedules directly against the 638g benchmark above.
Bassinage Mechanics for 750g Flour at 85% Hydration (626g Water)
Fermentation enzymatics inside 150g starter cleave proteins across 75g flour while releasing 75g unbound water into your 750g dough. Avoiding the 86.4% (+1.4%) slump of an unadjusted 638g pour requires 626g water (563g + 63g) and 16.5g salt, which locks True Total Hydration at 84.97% (target 85%).
Ionic shielding from 16.5g sodium chloride tightens gliadin-glutenin fibrils across 825g flour (750g base + 75g levain) at 85% hydration. Withholding 63g of your 626g water until after a 45-minute 563g autolyse gives the 1543g mass slack tenacity.
4-Stage Autolyse, Bassinage & Coil-Fold Workflow for 750g Flour at 85%
- Pre-Ferment & 563g Autolyse (750g Flour): Verify 150g levain is domed, then soak 750g flour in 563g water for 40–50 min.
- Rubaud Emulsification (626g Total Main Water): Rubaud-mix 150g starter (75gF/75gW), 16.5g salt, and 63g reserved water into the 1543g mass (85%).
- Alveolar Structuring (84.97% True Moisture): Execute 4 coil folds spaced 30 min apart to manage extreme stretch on 825g flour.
- Retardation & Scoring (2-Loaf Batch / 1543g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Key Baker's Math Questions (Strict True Hydration Water: 626g)
How much starter and salt go into 750g flour at 85% hydration?
At 20% inoculation and 2% total-flour salt, combine 750g flour with 150g active starter (75gF + 75gW), 626g water, and 16.5g salt (2% of 825g total flour) for a 1543g batch.
What is the total dough weight for 750g flour at 85% hydration?
Summing 750g main flour, 626g corrected water, 150g starter (75gF/75gW), and 16.5g salt yields 1543g of dough (2-Loaf Batch at 84.97%).
How much water do I need for 750g of flour at 85% hydration?
Multiplying 750g by 85% gives 638g apparent water, which drifts to 86.4% (+1.4%) with 150g starter. Weighing 626g main water (-12g cut) locks True Total Hydration at 84.97% (target 85%).