72% Hydration Bread Flour

Is 72% hydration right for Bread Flour?

Bread Flour's workable hydration range is 65–78%. Its absorption multiplier is 1× bread flour. At 72%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.

Absorption math for Bread Flour at 72%

A recipe written for bread flour at 72% hydration, when substituted with 100% Bread Flour, becomes 72% effective hydration (because Bread Flour matches bread flour absorption). Autolyse 30-60 minutes with water at target dough temperature before adding levain and salt. For 75-80% hydration, add 3-4 sets of stretch-and-folds over the first 2 hours of bulk. Higher hydration (82%+) benefits from coil folds instead of stretch-and-folds. Shape cold (after overnight retard) for easier handling and better ear.

Technique at 72% hydration

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.

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 72% exactly.

What Bread Flour gives you at 72%

At 72% hydration you can expect an open, custardy crumb with irregular holes and good chew. A slack, sticky dough: work with wet hands, use coil folds rather than aggressive stretches, give a full bench rest after pre-shaping, and shape decisively — hesitation lets it spread.

Bread Flour at 72% — FAQ

Calculator pre-set to 72%

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

Bread Flour at every hydration level

Bread Flour usually works between 65% and 78% 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.