Hydration × flour
72% Hydration Emmer Flour (Farro)
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
✓ Within Emmer Flour (Farro)'s workable range (65–75%)
Is 72% hydration right for Emmer Flour (Farro)?
Emmer Flour (Farro)'s workable hydration range is 65–75%. Its absorption multiplier is 0.95× bread flour. At 72%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Emmer Flour (Farro) at 72%
A recipe written for bread flour at 72% hydration, when substituted with 100% Emmer Flour (Farro), becomes 68% effective hydration (because Emmer Flour (Farro) absorbs 5% less water). Medium autolyse (30-45 min). 2-3 gentle stretch-and-folds. Moderately extended bulk (similar to bread flour). Emmer tolerates retarded proofing well. Pair with 20-30% bread flour for structure support in free-form hearth loaves.
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
| Emmer Flour (Farro) | 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 Emmer Flour (Farro) 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.
Emmer Flour (Farro) at 72% — FAQ
How much water do I use for Emmer Flour (Farro) at 72% hydration?
Multiply the flour weight by 0.72. For a 500 g batch of Emmer Flour (Farro) that's 360 g water, plus about 10 g salt (2%). Emmer Flour (Farro) absorbs 0.95× as much water as white bread flour, so it will feel a touch wetter than the 72% number suggests.
Is 72% hydration right for Emmer Flour (Farro)?
Yes — Emmer Flour (Farro)'s workable range is 65–75%, 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 Emmer Flour (Farro) 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 Emmer Flour (Farro) 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% Emmer Flour (Farro). 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.