Hydration × flour
60% Hydration Organic Bread Flour
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
⚠ Outside Organic Bread Flour's typical range (64–77%) — read below for handling
Is 60% hydration right for Organic Bread Flour?
Organic Bread Flour's workable hydration range is 64–77%. Its absorption multiplier is 0.99× bread flour. 60% is below Organic Bread Flour's typical range. The dough will be stiff and hard to fully develop. Consider moving up to 64% for better extensibility.
Absorption math for Organic Bread Flour at 60%
A recipe written for bread flour at 60% hydration, when substituted with 100% Organic Bread Flour, becomes 59% effective hydration (because Organic Bread Flour absorbs 1% less water). Same as conventional bread flour but allow 2-3% more proofing time (slightly weaker gluten on some batches). Autolyse 45-60 min. 3-4 stretch-and-folds.
Technique at 60% hydration
Firm but pliable dough. Good for shaping into specific forms (tortillas, muffins, pizza). Less sensitive to mistakes than higher hydrations. Handles well with minimal flour on work surface.
Calculator pre-set to 60%
Weights below assume 100% Organic Bread Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 250 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 810 g
- Effective hydration
- 60%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.