Emmer Flour (Farro)
0.950× absorption · 13.00–15.00% protein · hydration 65–75%
For sourdough, Emmer Flour (Farro) works best at 65–75% hydration. With 13.00–15.00% protein, it absorbs about 5% less water than standard bread flour.
- Protein
- 13.00–15.00%
- Absorption
- 0.950×
- Hydration range
- 65–75%
- Category
- ancient-grain
What is Emmer Flour (Farro)?
Emmer (Triticum dicoccum, known as farro medio in Italy) is an ancient hulled wheat, intermediate between einkorn and modern wheat in gluten behavior. Absorption is 5% less than bread flour. Flavor is nutty and earthy, more robust than spelt but gentler than whole wheat. Jovial Foods and Central Milling both offer emmer. Use at 25-50% in blends for complex flavor profiles. Popular in Tuscan-style hearth breads and rustic Italian loaves. Supports hydration up to 75% but no higher.
How do you bake with Emmer Flour (Farro)?
Medium autolyse (30-45 min). 2-3 gentle stretch-and-folds. Moderately extended bulk (similar to bread flour). Emmer tolerates retarded proofing well. Pair with 20-30% bread flour for structure support in free-form hearth loaves.
What hydration % for Emmer Flour (Farro)?
Baker's-percentage workable range: 65% — 75%. Absorption is 0.950× bread-flour baseline, so recipes written for bread flour need 5% less water when substituting Emmer Flour (Farro).
Related references on this site
- Emmer Flour (Farro) at 70% hydration — formula — calculator pre-set with this flour and hydration combination
- Emmer Flour (Farro) hydration range deep-dive — 65-75% workable range with technique notes
- Spelt Flour — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Einkorn Flour — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Khorasan (Kamut) Flour — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Full comparison: Emmer Flour (Farro) vs Khorasan (Kamut) Flour — side-by-side protein, absorption, and hydration-range differences
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration
- Water temperature calculator — your flour temperature is an input — land the dough at the target
- Hydration chart by bread type — typical hydration % for every loaf, at a glance
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
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Emmer Flour (Farro) at every hydration level
Emmer Flour (Farro) usually works between 65% and 75% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Emmer Flour (Farro) |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | In its range |
| 70% | 350 g | In its range |
| 72% | 360 g | In its range |
| 75% | 375 g | In its range |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |