Hydration × flour
70% Hydration Khorasan (Kamut) Flour
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
✓ Within Khorasan (Kamut) Flour's workable range (60–70%)
Is 70% hydration right for Khorasan (Kamut) Flour?
Khorasan (Kamut) Flour's workable hydration range is 60–70%. Its absorption multiplier is 0.97× bread flour. At 70%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Khorasan (Kamut) Flour at 70%
A recipe written for bread flour at 70% hydration, when substituted with 100% Khorasan (Kamut) Flour, becomes 68% effective hydration (because Khorasan (Kamut) Flour absorbs 3% less water). Medium autolyse (30-45 min). 3 stretch-and-folds max. Similar handling to emmer. Pairs beautifully with whole wheat at 50/50 ratio for depth without density.
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
| Khorasan (Kamut) 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 Khorasan (Kamut) 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.
Khorasan (Kamut) Flour at 70% — FAQ
How much water do I use for Khorasan (Kamut) Flour at 70% hydration?
Multiply the flour weight by 0.7. For a 500 g batch of Khorasan (Kamut) Flour that's 350 g water, plus about 10 g salt (2%). Khorasan (Kamut) Flour absorbs 0.97× as much water as white bread flour, so it will feel a touch wetter than the 70% number suggests.
Is 70% hydration right for Khorasan (Kamut) Flour?
Yes — Khorasan (Kamut) Flour's workable range is 60–70%, 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 Khorasan (Kamut) 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 Khorasan (Kamut) 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% Khorasan (Kamut) 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.