Hydration × flour
70% Hydration First Clear Flour
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
✓ Within First Clear Flour's workable range (66–78%)
Is 70% hydration right for First Clear Flour?
First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. At 70%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for First Clear Flour at 70%
A recipe written for bread flour at 70% hydration, when substituted with 100% First Clear Flour, becomes 72% 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 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
| First Clear Flour | 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 First Clear 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.
First Clear Flour at 70% — FAQ
How much water do I use for First Clear Flour at 70% hydration?
Multiply the flour weight by 0.7. For a 500 g batch of First Clear Flour that's 350 g water, plus about 10 g salt (2%). First Clear Flour absorbs 1.03× as much water as white bread flour, so it will feel a touch stiffer than the 70% number suggests.
Is 70% hydration right for First Clear Flour?
Yes — First Clear Flour's workable range is 66–78%, 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 First Clear Flour 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 First Clear Flour 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% First Clear Flour. 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.
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.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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