Extreme 85% Hydration Sourdough (800g Flour): 601g Base + 67g Bassinage (2-Loaf Batch)
Ciabatta-style 85% formula on 800g flour (1646g batch) with 67g bassinage staging and -12g starter deduction.
Mixing 800g unbleached flour, 680g water, and 160g liquid starter pushes real hydration to 86.4% (+1.4% overshoot) across 880g total grain. Measuring 668g corrected water (601g autolyse + 67g bassinage), 160g levain, and 17.6g salt removes 12g excess water and locks True Total Hydration at 85.0% (target 85%).
- Strict True Hydration Water
- 668gLocks True Total Hydration at 85.0% (target 85%, -12g)
- Unadjusted Apparent Water
- 680gPushes True Hydration to 86.4% (+1.4% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Gravimetric Scaling Table for 800g Base Flour at 85% Hydration
Comparing 668g corrected water (-12g cut) against 680g apparent water (86.4% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (85% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 83% (15% Seed) Lean Seed (-50g) | 750g + 57g = 807g (85%/800g ref) | 113g (57gF/56gW @ 100%) | 614g W (vs 623g app @ R1) | 16.1g salt (1477g dough) | 84.1% drift → 83.02% (83% goal) |
| 800g @ 83% (18% Seed) Low Inoc (-2% Hyd) | 800g + 80g = 880g (85%/800g ref) | 144g (80gF/64gW @ 80%) | 666g W (vs 664g app @ R2) | 17.6g salt (1610g dough) | 82.7% drift → 82.95% (83% goal) |
| 800g @ 85% (20% Seed) [Target Baseline] | 800g + 80g = 880g (85%/800g ref) | 160g (80gF/80gW @ 100%) | 668g W (vs 680g app @ R3) | 17.6g salt (1628g dough) | 86.4% drift → 85.0% (85% goal) |
| 800g @ 87% (22% Seed) High Inoc (+2% Hyd) | 800g + 88g = 888g (85%/800g ref) | 176g (88gF/88gW @ 100%) | 685g W (vs 696g app @ R4) | 17.8g salt (1661g dough) | 88.3% drift → 87.05% (87% goal) |
| 850g @ 87% (25% Seed) Scaled Batch (+50g) | 850g + 95g = 945g (85%/800g ref) | 213g (95gF/118gW @ 125%) | 704g W (vs 740g app @ R5) | 18.9g salt (1767g dough) | 90.8% drift → 86.98% (87% goal) |
Interactive Hydration × Flour Weight Formula Calculator
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Bassinage Mechanics for 800g Flour at 85% Hydration (668g Water)
Mass-balance stoichiometry for 800g flour and 160g 1:1:1 levain tracks 80g pre-fermented starch and 80g free liquid across a 1646g batch. Leaving water at 680g inflates moisture to 86.4% (+1.4%), whereas 668g water (-12g) with 17.6g salt locks True Total Hydration at 85.0% (target 85%).
Capillary water binding across 880g total flour (800g + 80g) at 85.0% (85% target) leaves a 5/5 stickiness profile with extreme extensibility. Subtracting 12g water (668g vs 680g) and dosing 17.6g salt locks vertical oven spring in the 1646g loaf.
Execution Schedule: 800g Flour, 668g Water & 160g Starter (85.0%)
- Pre-Ferment & 601g Autolyse (800g Flour): Verify 160g levain is domed, then soak 800g flour in 601g water for 40–50 min.
- Rubaud Emulsification (668g Total Main Water): Rubaud-mix 160g starter (80gF/80gW), 17.6g salt, and 67g reserved water into the 1646g mass (85%).
- Alveolar Structuring (85.0% True Moisture): Execute 4 coil folds spaced 30 min apart to manage extreme stretch on 880g flour.
- Retardation & Scoring (2-Loaf Batch / 1646g): Preshape, tension-stitch into a rice-floured liner, chill 12–16 hrs at 38°F, and bake at 450°F.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
What happens if I use a 50% stiff levain (160g) with 800g flour at 85%?
A 160g stiff levain (50% hydration) contains 107g flour and 53g water, requiring 718g main water instead of 668g on 800g flour to hold 85%.
How does 601g autolyse water improve a 800g loaf at 85%?
Soaking 800g flour in 601g water for 45 minutes before adding 160g acidic starter, 17.6g salt, and 67g water (668g total) builds slack elasticity across the 1646g dough.
What is the true flour weight in a 800g flour + 160g starter dough at 85%?
Combining 800g main flour with 160g of 100% starter (80g flour + 80g water) yields 880g total system flour, paired with 748g total water (668g main + 80g starter) for 85.0% (85%).