Extreme 90% Hydration Sourdough (800g Flour): 641g Base + 71g Bassinage (2-Loaf Batch)
Ciabatta-style 90% formula on 800g flour (1690g batch) with 71g bassinage staging and -8g starter deduction.
To bake 800g flour at 90% without suffering a 90.9% (+0.9%) soupier dough from 720g water and 160g starter, subtract 8g water. Combining 712g main water, 80g+80g levain, and 17.6g salt (1690g total) locks True Total Hydration at 90.0% (target 90%).
- Strict True Hydration Water
- 712gLocks True Total Hydration at 90.0% (target 90%, -8g)
- Unadjusted Apparent Water
- 720gPushes True Hydration to 90.9% (+0.9% surge)
- 20% Active Starter & Salt
- 160g / 17.6g80g hidden flour + 80g hidden water
- Stickiness & Rheology
- 5 / 5 StarsExtreme / Wet Handling (Extreme extensibility)
800g Flour at 90% Hydration: 2D Scale & Starter Sensitivity Matrix
Comparing 712g corrected water (-8g cut) against 720g apparent water (90.9% drift) on 800g flour.
| Batch & Seed Spec | Flour Breakdown | Levain Split | Corrected Water (90% Ref) | Salt & Dough Mass | Apparent vs Locked |
|---|---|---|---|---|---|
| 750g @ 88% (15% Seed) Reduced Flour (-50g) | 750g + 57g = 807g (90%/800g ref) | 113g (57gF/56gW @ 100%) | 654g W (vs 660g app @ R1) | 16.1g salt (1517g dough) | 88.7% drift → 87.98% (88% goal) |
| 800g @ 88% (18% Seed) Stiffer Step (-2%) | 800g + 80g = 880g (90%/800g ref) | 144g (80gF/64gW @ 80%) | 710g W (vs 704g app @ R2) | 17.6g salt (1654g dough) | 87.3% drift → 87.95% (88% goal) |
| 800g @ 90% (20% Seed) [Primary Formula] | 800g + 80g = 880g (90%/800g ref) | 160g (80gF/80gW @ 100%) | 712g W (vs 720g app @ R3) | 17.6g salt (1672g dough) | 90.9% drift → 90.0% (90% goal) |
| 800g @ 92% (22% Seed) Wetter Step (+2%) | 800g + 88g = 888g (90%/800g ref) | 176g (88gF/88gW @ 100%) | 729g W (vs 736g app @ R4) | 17.8g salt (1705g dough) | 92.8% drift → 92.0% (92% goal) |
| 850g @ 92% (25% Seed) Up-Scaled (+50g) | 850g + 95g = 945g (90%/800g ref) | 213g (95gF/118gW @ 125%) | 751g W (vs 782g app @ R5) | 18.9g salt (1814g dough) | 95.2% drift → 91.96% (92% goal) |
Interactive Hydration × Flour Weight Formula Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Bassinage Mechanics for 800g Flour at 90% Hydration (712g Water)
True cereal hydration divides all aqueous inputs by the 880g flour denominator (800g main + 80g starter flour). Pouring 720g water yields 800g liquid (90.9%), while 712g main water plus 80g levain water equals 792g liquid—which locks True Total Hydration at 90.0% (target 90%).
In this 1690g (2-Loaf Batch) build at 90.0% (target 90%), free-water mobility (5/5 tack, Extreme / Wet Handling) depends on staging 712g water into 641g initial soak and 71g post-levain splash alongside 160g starter and 17.6g sea salt.
Rheological Handling Guide (5/5 Tack) for 800g Flour at 90%
- Stage-1 Hydration (641g of 712g Water): Whisk 641g water into 800g base flour and cover for 45 min while 160g starter peaks.
- Stage-2 Double Hydration (+71g Splash & 17.6g Salt): Slap-and-fold 160g culture (80gF/80gW), 17.6g salt, and 71g water to lock 90.0% (90%).
- Gluten Organization (Extreme / Wet Handling): Use damp fingers across 4 coil-fold sets to organize the 1690g (880g total flour) matrix.
- Banneton Retard & Steam Bake (2-Loaf Batch): Shape tightly at +50% bulk volume, chill overnight at 38°F, and load into a 450°F Dutch oven.
Frequently Asked Questions for This Hydration × Flour Weight Formula Spec
How much water do I need for 800g of flour at 90% hydration?
Multiplying 800g by 90% gives 720g apparent water, which drifts to 90.9% (+0.9%) with 160g starter. Weighing 712g main water (-8g cut) locks True Total Hydration at 90.0% (target 90%).
How much water do I deduct for 160g starter in a 800g / 90% recipe?
Deduct 8g of water from the 720g apparent weight (pouring 712g main water instead) to offset the +0.9% surge (90.9%) from 160g starter (80gW/80gF).
What baking temperature works best for a 1690g loaf (800g flour @ 90%)?
Bake your 1690g (2-Loaf Batch) dough made from 800g flour, 712g water (90.0%), 160g starter, and 17.6g salt in a preheated 450°F (232°C) Dutch oven for 20 min covered + 22 min uncovered.