Hydration × flour
72% Hydration Durum Semolina
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
✓ Within Durum Semolina's workable range (65–72%)
Is 72% hydration right for Durum Semolina?
Durum Semolina's workable hydration range is 65–72%. Its absorption multiplier is 1.02× bread flour. At 72%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Durum Semolina at 72%
A recipe written for bread flour at 72% hydration, when substituted with 100% Durum Semolina, becomes 73% effective hydration (because Durum Semolina absorbs 2% more water). Long autolyse (60+ min) — durum is slow to hydrate fully. Firm dough: 68-72% hydration max. Use coil folds rather than stretch-and-folds. Shape with wet hands. Excellent for pan di Altamura-style boule shaping.
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
| Durum Semolina | 500 g (100%) |
| Water | 360 g (72%) |
| 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 72% exactly.
What Durum Semolina 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.
Durum Semolina at 72% — FAQ
How much water do I use for Durum Semolina at 72% hydration?
Multiply the flour weight by 0.72. For a 500 g batch of Durum Semolina that's 360 g water, plus about 10 g salt (2%). Durum Semolina absorbs 1.02× as much water as white bread flour, so it behaves close to a straight bread-flour dough.
Is 72% hydration right for Durum Semolina?
Yes — Durum Semolina's workable range is 65–72%, and 72% sits inside it, so the dough handles predictably and gives an open, custardy crumb with irregular holes and good chew.
What crumb will Durum Semolina at 72% give me?
Expect an open, custardy crumb with irregular holes and good chew. Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
Is Durum Semolina at 72% beginner-friendly?
This hydration is rated intermediate. 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.
Calculator pre-set to 72%
Weights below assume 100% Durum Semolina. For blends, use the main calculator on a recipe page.
- 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.