Hydration × flour
70% Hydration White Whole Wheat Flour
Medium cells with some larger bubbles. Noticeable holes appearing. Chewy, moist, balanced.
⚠ Outside White Whole Wheat Flour's typical range (72–82%) — read below for handling
Is 70% hydration right for White Whole Wheat Flour?
White Whole Wheat Flour's workable hydration range is 72–82%. Its absorption multiplier is 1.06× bread flour. 70% is below White Whole Wheat Flour's typical range. The dough will be stiff and hard to fully develop. Consider moving up to 72% for better extensibility.
Absorption math for White Whole Wheat Flour at 70%
A recipe written for bread flour at 70% hydration, when substituted with 100% White Whole Wheat Flour, becomes 74% effective hydration (because White Whole Wheat Flour absorbs 6% more water). Same autolyse approach as red whole wheat (60-90 min) but slightly shorter. Pairs well with bread flour at 25-30% whole grain for balanced loaves. Increase hydration by 1.5% when substituting for refined bread flour.
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
| White Whole Wheat 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 White Whole Wheat 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.
White Whole Wheat Flour at 70% — FAQ
How much water do I use for White Whole Wheat Flour at 70% hydration?
Multiply the flour weight by 0.7. For a 500 g batch of White Whole Wheat Flour that's 350 g water, plus about 10 g salt (2%). White Whole Wheat Flour absorbs 1.06× as much water as white bread flour, so it will feel a touch stiffer than the 70% number suggests.
Is 70% hydration right for White Whole Wheat Flour?
70% is below White Whole Wheat Flour's usual 72–82% range — the dough will be stiff and hard to develop. Move up toward 72% for better extensibility.
What crumb will White Whole Wheat 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 White Whole Wheat 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% White Whole Wheat 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.