Extreme 88% Hydration Sourdough (800g Flour): 625g Base + 69g Bassinage (2-Loaf Batch)
Ciabatta-style 88% formula on 800g flour (1672g batch) with 69g bassinage staging and -10g starter deduction.
When 160g ripe starter joins 800g flour, its 80g water and 80g flour turn an unadjusted 704g water addition into 89.1% hydration (+1.1% error). Trimming 10g so main water reads 694g alongside 17.6g salt (1672g total mass) locks True Total Hydration at 87.95% (target 88%).
- Strict True Hydration Water
- 694gLocks True Total Hydration at 87.95% (target 88%, -10g)
- Unadjusted Apparent Water
- 704gPushes True Hydration to 89.1% (+1.1% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
Batch Mass & Bassinage Sensitivity Grid (800g Flour / 694g Water)
Exact autolyse (625g) and bassinage (69g) water calibration around 800g flour at 88% hydration.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (88% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 86% (15% Seed) Compact Mix (-50g) | 750g + 57g = 807g (88%/800g ref) | 113g (57gF/56gW @ 100%) | 638g W (vs 645g app @ R1) | 16.1g salt (1501g dough) | 86.9% drift → 86.0% (86% goal) |
| 800g @ 86% (18% Seed) Conservative Pour | 800g + 80g = 880g (88%/800g ref) | 144g (80gF/64gW @ 80%) | 693g W (vs 688g app @ R2) | 17.6g salt (1637g dough) | 85.5% drift → 86.02% (86% goal) |
| 800g @ 88% (20% Seed) [Locked Benchmark] | 800g + 80g = 880g (88%/800g ref) | 160g (80gF/80gW @ 100%) | 694g W (vs 704g app @ R3) | 17.6g salt (1654g dough) | 89.1% drift → 87.95% (88% goal) |
| 800g @ 90% (22% Seed) Open-Crumb Push | 800g + 88g = 888g (88%/800g ref) | 176g (88gF/88gW @ 100%) | 711g W (vs 720g app @ R4) | 17.8g salt (1687g dough) | 91.0% drift → 89.98% (90% goal) |
| 850g @ 90% (25% Seed) Expanded Loaf (+50g) | 850g + 95g = 945g (88%/800g ref) | 213g (95gF/118gW @ 125%) | 733g W (vs 765g app @ R5) | 18.9g salt (1796g dough) | 93.4% drift → 90.05% (90% goal) |
Live Parameter Solver for Extreme 88% Hydration Sourdough (800g Flou
Dial in custom baker's percentages and export your adjusted 694g formula for bake day.
Bassinage Mechanics for 800g Flour at 88% Hydration (694g Water)
Introducing 160g ripe culture into 800g flour contributes 80g degraded gluten and 80g organic-acid water, pushing an unadjusted 704g pour to 89.1% (+1.1% surge). Weighing 694g water (625g autolyse + 69g bassinage) and 17.6g salt across 880g flour locks True Total Hydration at 87.95% (target 88%).
At 88% target hydration (87.95%), the 1672g dough (800g flour + 694g water + 160g starter) displays extreme extensibility and slack elasticity (5/5 stickiness). Holding 69g water back from the 625g autolyse protects disulfide cross-links with 17.6g salt.
Step-by-Step Mixing & Folding Protocol for a 1672g Batch (800g @ 88%)
- Enzymatic Rest (800g Flour + 625g Water): Blend 625g water into 800g flour (holding back 69g of 694g) for 45 min.
- True-88% Calibration (-10g Deduction): Incorporate 160g starter, 17.6g sea salt, and 69g water to yield 1672g dough at 87.95% (vs 89.1%).
- Tension Alignment (880g System Flour): Perform 4 damp-hand coil folds every 30 min tailored to 5/5 stickiness and slack 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.
Cereal Chemistry & Bench Execution FAQs
What is the true flour weight in a 800g flour + 160g starter dough at 88%?
Combining 800g main flour with 160g of 100% starter (80g flour + 80g water) yields 880g total system flour, paired with 774g total water (694g main + 80g starter) for 87.95% (88%).
What is the total dough weight for 800g flour at 88% hydration?
Summing 800g main flour, 694g corrected water, 160g starter (80gF/80gW), and 17.6g salt yields 1672g of dough (2-Loaf Batch at 87.95%).
How does changing starter from 20% (160g) to 15% (120g) affect 800g flour at 88%?
Dropping starter from 160g to 120g on 800g flour reduces hidden starter water from 80g to 60g, raising required main water from 694g to 697g for 88%.