High-Hydration 76% Open Crumb Sourdough with 800g Flour, 530g Autolyse & 59g Bassinage (2-Loaf Batch)
Open-crumb 76% formula for 800g flour (1567g 2-loaf batch) staging 59g bassinage water and 160g levain.
For 800g main flour at 76% hydration with 160g active 100% starter, pouring 608g water inflates moisture to 78.2% (+2.2% surge) via 80g starter flour and 80g starter water. Deducting 19g down to 589g main water with 17.6g salt (1567g batch) locks True Total Hydration at 76.02% (target 76%) over 880g system flour.
- Strict True Hydration Water
- 589gLocks True Total Hydration at 76.02% (target 76%, -19g)
- Unadjusted Apparent Water
- 608gPushes True Hydration to 78.2% (+2.2% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 3 / 5 StarsModerate (High extensibility)
800g Flour at 76% Hydration: 2D Scale & Starter Sensitivity Matrix
Comparing 589g corrected water (-19g cut) against 608g apparent water (78.2% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (76% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 74% (15% Seed) Compact Mix (-50g) | 750g + 57g = 807g (76%/800g ref) | 113g (57gF/56gW @ 100%) | 541g W (vs 555g app @ R1) | 16.1g salt (1404g dough) | 75.7% drift → 73.98% (74% goal) |
| 800g @ 74% (18% Seed) Conservative Pour | 800g + 80g = 880g (76%/800g ref) | 144g (80gF/64gW @ 80%) | 587g W (vs 592g app @ R2) | 17.6g salt (1531g dough) | 74.5% drift → 73.98% (74% goal) |
| 800g @ 76% (20% Seed) [Locked Benchmark] | 800g + 80g = 880g (76%/800g ref) | 160g (80gF/80gW @ 100%) | 589g W (vs 608g app @ R3) | 17.6g salt (1549g dough) | 78.2% drift → 76.02% (76% goal) |
| 800g @ 78% (22% Seed) Open-Crumb Push | 800g + 88g = 888g (76%/800g ref) | 176g (88gF/88gW @ 100%) | 605g W (vs 624g app @ R4) | 17.8g salt (1581g dough) | 80.2% drift → 78.04% (78% goal) |
| 850g @ 78% (25% Seed) Expanded Loaf (+50g) | 850g + 95g = 945g (76%/800g ref) | 213g (95gF/118gW @ 125%) | 619g W (vs 663g app @ R5) | 18.9g salt (1682g dough) | 82.6% drift → 77.99% (78% goal) |
Interactive Hydration × Flour Weight Formula Calculator
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Wet Viscosity Control at 76% Hydration (800g Flour / 589g Corrected Water)
In a 1567g loaf built from 800g flour, 160g starter alters the solvent-to-solids ratio by injecting 80g water alongside 80g flour. Replacing the naive 608g water weight (78.2% true moisture) with 589g (-19g cut) and 17.6g salt locks True Total Hydration at 76.02% (target 76%).
Viscoelastic creep tests at 76% hydration (589g water + 160g starter on 800g flour) confirm supple elastic recovery when 17.6g salt reinforces the 880g protein matrix and 59g bassinage water is emulsified after the 530g autolyse (1567g dough).
Rheological Handling Guide (3/5 Tack) for 800g Flour at 76%
- 90% Water Autolyse (530g / 589g): Mix 800g unbleached flour with 530g water and rest covered 45 min to initiate glutenin linking.
- 10% Bassinage & Starter Addition (59g W + 160g Levain): Add 160g starter (80gF/80gW), 17.6g salt, and 59g water for 76.02% (76%) across 880g flour.
- Viscoelastic Folding (1567g Batch, Moderate): Complete 4 coil folds at 30-min intervals to balance high extensibility.
- Cold Fermentation & Bake (800g Base): Shape into a taut 2-loaf batch, chill 14 hrs at 38°F, and bake 42 min total at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How does changing starter from 20% (160g) to 15% (120g) affect 800g flour at 76%?
Dropping starter from 160g to 120g on 800g flour reduces hidden starter water from 80g to 60g, raising required main water from 589g to 594g for 76%.
How much water should I hold back for bassinage in a 800g flour / 76% dough?
Out of 589g corrected main water for 800g flour at 76%, mix 530g (90%) during the 45-minute autolyse and trickle in 59g (10%) with 160g starter and 17.6g salt.
Why is salt 17.6g instead of 16g for 800g flour at 76%?
True 2.0% salinity counts the 80g flour inside your 160g starter (800g + 80g = 880g total flour × 2% = 17.6g salt), stabilizing the 1567g loaf at 76.02% (76%).