Hydration × flour
60% Hydration Emmer Flour (Farro)
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
⚠ Outside Emmer Flour (Farro)'s typical range (65–75%) — read below for handling
Is 60% hydration right for Emmer Flour (Farro)?
Emmer Flour (Farro)'s workable hydration range is 65–75%. Its absorption multiplier is 0.95× bread flour. 60% is below Emmer Flour (Farro)'s typical range. The dough will be stiff and hard to fully develop. Consider moving up to 65% for better extensibility.
Absorption math for Emmer Flour (Farro) at 60%
A recipe written for bread flour at 60% hydration, when substituted with 100% Emmer Flour (Farro), becomes 57% effective hydration (because Emmer Flour (Farro) absorbs 5% less water). 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.
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% Emmer Flour (Farro). 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.