Hydration × flour
60% Hydration Italian Type 00 Flour
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
✓ Within Italian Type 00 Flour's workable range (58–68%)
Is 60% hydration right for Italian Type 00 Flour?
Italian Type 00 Flour's workable hydration range is 58–68%. Its absorption multiplier is 1.01× bread flour. At 60%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Italian Type 00 Flour at 60%
A recipe written for bread flour at 60% hydration, when substituted with 100% Italian Type 00 Flour, becomes 61% effective hydration (because Italian Type 00 Flour absorbs 1% more water). Minimal autolyse (15-20 min) — fine grind hydrates quickly. For Neapolitan pizza: 60-62% hydration, 24-48h cold bulk, short proof, extreme heat bake. For bread: treat like AP or bread flour depending on protein spec.
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.
Worked water math for a 500 g batch
| Italian Type 00 Flour | 500 g (100%) |
| Water | 300 g (60%) |
| Salt | 10 g (2%) |
Add your levain on top of these weights; the calculator below subtracts the flour and water it already contributes so the bench numbers land at 60% exactly.
What Italian Type 00 Flour gives you at 60%
At 60% hydration you can expect a tight, tender, even crumb that slices cleanly for sandwiches and toast. This is a firm, forgiving dough: knead or use a few gentle folds, shape on a lightly floured bench, and expect it to hold its form easily — a good place to build confidence.
Italian Type 00 Flour at 60% — FAQ
How much water do I use for Italian Type 00 Flour at 60% hydration?
Multiply the flour weight by 0.6. For a 500 g batch of Italian Type 00 Flour that's 300 g water, plus about 10 g salt (2%). Italian Type 00 Flour absorbs 1.01× as much water as white bread flour, so it behaves close to a straight bread-flour dough.
Is 60% hydration right for Italian Type 00 Flour?
Yes — Italian Type 00 Flour's workable range is 58–68%, and 60% sits inside it, so the dough handles predictably and gives a tight, tender, even crumb that slices cleanly for sandwiches and toast.
What crumb will Italian Type 00 Flour at 60% give me?
Expect a tight, tender, even crumb that slices cleanly for sandwiches and toast. Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
Is Italian Type 00 Flour at 60% beginner-friendly?
This hydration is rated beginner. This is a firm, forgiving dough: knead or use a few gentle folds, shape on a lightly floured bench, and expect it to hold its form easily — a good place to build confidence.
Calculator pre-set to 60%
Weights below assume 100% Italian Type 00 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.