Sourdough at 72% hydration
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
Typical styles: Pain au Levain
What does 72% hydration look like?
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
Bread hydration chart — every level at a glance
Hydration is water as a percentage of flour weight, so 72% means 72 g of water for every 100 g of flour. The two water columns are that same arithmetic at two common batch sizes — read across from your target, or tap any percentage for the full reference page.
| Hydration | Water per 500 g flour | Water per 1 kg flour | Dough character | Typical breads |
|---|---|---|---|---|
| 55% | 275 g | 550 g | Holds its shape; easy to handle | Bagel, Pretzel Sourdough, Brioche, Challah Sourdough, Panettone Sourdough |
| 60% | 300 g | 600 g | Holds its shape; easy to handle | Tortilla Sourdough, Pizza ny Style, English Muffin |
| 65% | 325 g | 650 g | Holds its shape; easy to handle | Pizza Neapolitan, Baguette, Pan Loaf Standard |
| 70% | 350 g | 700 g | Slack but shapeable with a bench scraper | Naan Sourdough, Spelt Loaf, Hokkaido Milk Bread Sourdough |
| 72% this page | 360 g | 720 g | Slack but shapeable with a bench scraper | Pain au Levain |
| 75% | 375 g | 750 g | Slack but shapeable with a bench scraper | Country Loaf, Pain de Campagne |
| 78% | 390 g | 780 g | Slack but shapeable with a bench scraper | Miche, Rye 40 Percent |
| 80% | 400 g | 800 g | Sticky; wet hands and coil folds | Focaccia, Focaccia Genovese, Whole Wheat Loaf |
| 82% | 410 g | 820 g | Sticky; wet hands and coil folds | Ciabatta |
| 85% | 425 g | 850 g | Sticky; wet hands and coil folds | Rye 100, Ciabatta Integrale |
| 90% | 450 g | 900 g | Barely a dough; slab handling, minimal shaping | Pan de Cristal Light |
| 95% | 475 g | 950 g | Barely a dough; slab handling, minimal shaping | Pan de Cristal |
Looking up a specific loaf instead? The chart by bread type runs the other way — bagel to pan de cristal, with the typical percentage for each.
Technique for 72% dough
Dough requires strong gluten development (3-4 stretch-and-folds or coil folds). Shaping benefits from cold retard. Handle with wet hands or flour-dusted bench scraper.
Try the calculator at 72% hydration
Adjust the target hydration, salt, and levain below. All outputs update as you type, with starter discount applied.
- Flour to add
- 450 g
- Water to add
- 310 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 870 g
- Effective hydration
- 72%
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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Popular recipes at 72% hydration
How to convert 72% to grams of water
Multiply total flour weight by 0.72. For a 500g flour dough at 72% hydration, that is 360 g of water.
Remember that the levain contributes some of the flour and water. The calculator above subtracts the levain's contribution automatically so the numbers you weigh on the counter are the real ones.
Related references on this site
- 70% hydration — one step drier — tighter crumb, easier shaping, less open structure
- 75% hydration — one step wetter — more open crumb, more technique, longer bulk
- Reverse calculator: water → hydration % — you know the water weight, want the hydration
- Guide: how to choose hydration — matching hydration to flour, style, and skill level
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 12 hydration levels — 55% through 95%, side by side
- Hydration chart by bread type — typical % for country, ciabatta, baguette, focaccia, rye, and more
- Water temperature calculator — what temperature water to use so the dough lands at your target
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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Which flours work at 72% hydration?
9 of 16 flours usually sit at 72% hydration: All-Purpose Flour, Bread Flour, Durum Semolina, Emmer Flour (Farro), First Clear Flour, High-Extraction Flour, Light Rye Flour, Organic Bread Flour, White Whole Wheat Flour. Drier than usual means a stiffer dough; wetter, a slacker one. Tap a flour for its absorption math and a calculator set to 72%.
| Flour | Usual range | At 72% |
|---|---|---|
| All-Purpose Flour | 60–72% | In its range |
| Bread Flour | 65–78% | In its range |
| Dark Rye Flour (Pumpernickel) | 90–110% | Drier than usual |
| Durum Semolina | 65–72% | In its range |
| Einkorn Flour | 55–65% | Wetter than usual |
| Emmer Flour (Farro) | 65–75% | In its range |
| First Clear Flour | 66–78% | In its range |
| High-Extraction Flour | 72–82% | In its range |
| Italian Type 00 Flour | 58–68% | Wetter than usual |
| Khorasan (Kamut) Flour | 60–70% | Wetter than usual |
| Light Rye Flour | 68–80% | In its range |
| Medium Rye Flour | 80–95% | Drier than usual |
| Organic Bread Flour | 64–77% | In its range |
| Spelt Flour | 60–70% | Wetter than usual |
| White Whole Wheat Flour | 72–82% | In its range |
| Whole Wheat Flour | 75–85% | Drier than usual |