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.
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.