70% Hydration Einkorn Flour

Is 70% hydration right for Einkorn Flour?

Einkorn Flour's workable hydration range is 55–65%. Its absorption multiplier is 0.88× bread flour. 70% is above Einkorn Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 65%, or blend Einkorn Flour (40–60%) with bread flour for structural support.

Absorption math for Einkorn Flour at 70%

A recipe written for bread flour at 70% hydration, when substituted with 100% Einkorn Flour, becomes 62% 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 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

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 Einkorn Flour 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.

Einkorn Flour at 70% — FAQ

Calculator pre-set to 70%

Weights below assume 100% Einkorn Flour. For blends, use the main calculator on a recipe page.

Einkorn Flour at every hydration level

Einkorn Flour usually works between 55% and 65% 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.