Hydration × flour
70% Hydration Durum Semolina
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
Within Durum Semolina's workable range (65–72%)
Is 70% hydration right for Durum Semolina?
Durum Semolina's workable hydration range is 65–72%. Its absorption multiplier is 1.02× bread flour. At 70%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Durum Semolina at 70%
A recipe written for bread flour at 70% hydration, when substituted with 100% Durum Semolina, becomes 71% 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 70% hydration
Dough becomes visibly softer and stickier. Use wet hands or bench scraper. Starts requiring more careful handling to avoid degassing. Autolyse 45-60 min helps develop structure.
Worked water math for a 500 g batch
| Durum Semolina | 500 g (100%) |
| Water | 350 g (70%) |
| 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 70% exactly.
What Durum Semolina gives you at 70%
At 70% hydration you can expect an open, custardy crumb with irregular holes and good chew. 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 70% — FAQ
How much water do I use for Durum Semolina at 70% hydration?
Multiply the flour weight by 0.7. For a 500 g batch of Durum Semolina that's 350 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 70% hydration right for Durum Semolina?
Yes — Durum Semolina's workable range is 65–72%, and 70% sits inside it, so the dough handles predictably and gives an open, custardy crumb with irregular holes and good chew.
What crumb will Durum Semolina at 70% give me?
Expect an open, custardy crumb with irregular holes and good chew. Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
Is Durum Semolina at 70% beginner-friendly?
This hydration is rated intermediate. 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 70%
Weights below assume 100% Durum Semolina. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 300 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 860 g
- Effective hydration
- 70%
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.
To bake this recipe you need
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The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
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Durum Semolina at every hydration level
Durum Semolina usually works between 65% and 72% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Durum Semolina |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | In its range |
| 70%this page | 350 g | In its range |
| 72% | 360 g | In its range |
| 75% | 375 g | Wetter than usual |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |