Hydration × flour
65% Hydration First Clear Flour
Moderate cells, fairly uniform. Balanced chew — not dense, not fluffy. Classic sandwich bread territory.
⚠ Outside First Clear Flour's typical range (66–78%) — read below for handling
Is 65% hydration right for First Clear Flour?
First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. 65% is below First Clear Flour's typical range. The dough will be stiff and hard to fully develop. Consider moving up to 66% for better extensibility.
Absorption math for First Clear Flour at 65%
A recipe written for bread flour at 65% hydration, when substituted with 100% First Clear Flour, becomes 67% effective hydration (because First Clear Flour absorbs 3% more water). Treat it as a strengthening flour, not a standalone. In rye blends, follow the rye's handling (short bulk, minimal knead). For bagels, work stiff and low-hydration. Its slightly weaker gluten rewards gentle, thorough mixing over aggressive kneading.
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% First Clear 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.