Hydration × flour
65% Hydration Einkorn Flour
Moderate cells, fairly uniform. Balanced chew — not dense, not fluffy. Classic sandwich bread territory.
✓ Within Einkorn Flour's workable range (55–65%)
Is 65% hydration right for Einkorn Flour?
Einkorn Flour's workable hydration range is 55–65%. Its absorption multiplier is 0.88× bread flour. At 65%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Einkorn Flour at 65%
A recipe written for bread flour at 65% hydration, when substituted with 100% Einkorn Flour, becomes 57% 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 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.
Calculator pre-set to 65%
Weights below assume 100% Einkorn Flour. 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.