Hydration × flour
60% Hydration Einkorn Flour
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
✓ Within Einkorn Flour's workable range (55–65%)
Is 60% hydration right for Einkorn Flour?
Einkorn Flour's workable hydration range is 55–65%. Its absorption multiplier is 0.88× bread flour. At 60%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Einkorn Flour at 60%
A recipe written for bread flour at 60% hydration, when substituted with 100% Einkorn Flour, becomes 53% effective hydration (because Einkorn Flour absorbs 12% less water). NO autolyse (gluten breaks down). Mix everything at once. Minimal folding (1-2 gentle folds). Shorter bulk (30-40% less time vs bread flour). Shape wet hands, handle minimally. Expect a slightly dense, tender crumb — not open or airy.
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% Einkorn 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.