Hydration × flour
65% Hydration Durum Semolina
Moderate cells, fairly uniform. Balanced chew — not dense, not fluffy. Classic sandwich bread territory.
✓ Within Durum Semolina's workable range (65–72%)
Is 65% hydration right for Durum Semolina?
Durum Semolina's workable hydration range is 65–72%. Its absorption multiplier is 1.02× bread flour. At 65%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Durum Semolina at 65%
A recipe written for bread flour at 65% hydration, when substituted with 100% Durum Semolina, becomes 66% effective hydration (because Durum Semolina absorbs 2% more water). Long autolyse (60+ min) — durum is slow to hydrate fully. Firm dough: 68-72% hydration max. Use coil folds rather than stretch-and-folds. Shape with wet hands. Excellent for pan di Altamura-style boule shaping.
Technique at 65% hydration
The traditional baguette hydration. Dough feels firm and shapes easily. Good starting hydration for hearth loaves without extreme-open-crumb expectations. Autolyse 30 min, 2-3 stretch-and-folds.
Worked water math for a 500 g batch
| Durum Semolina | 500 g (100%) |
| Water | 325 g (65%) |
| 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 65% exactly.
What Durum Semolina gives you at 65%
At 65% hydration you can expect a moderately open, structured crumb with a crisp crust. A medium dough: three to four sets of stretch-and-folds in the first two hours build the structure, and a light dusting of flour is enough for shaping. It handles predictably.
Durum Semolina at 65% — FAQ
How much water do I use for Durum Semolina at 65% hydration?
Multiply the flour weight by 0.65. For a 500 g batch of Durum Semolina that's 325 g water, plus about 10 g salt (2%). Durum Semolina absorbs 1.02× as much water as white bread flour, so it behaves close to a straight bread-flour dough.
Is 65% hydration right for Durum Semolina?
Yes — Durum Semolina's workable range is 65–72%, and 65% sits inside it, so the dough handles predictably and gives a moderately open, structured crumb with a crisp crust.
What crumb will Durum Semolina at 65% give me?
Expect a moderately open, structured crumb with a crisp crust. Moderate cells, fairly uniform. Balanced chew — not dense, not fluffy. Classic sandwich bread territory.
Is Durum Semolina at 65% beginner-friendly?
This hydration is rated beginner. A medium dough: three to four sets of stretch-and-folds in the first two hours build the structure, and a light dusting of flour is enough for shaping. It handles predictably.
Calculator pre-set to 65%
Weights below assume 100% Durum Semolina. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 275 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 835 g
- Effective hydration
- 65%
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.