Hydration × flour
72% Hydration First Clear Flour
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
✓ Within First Clear Flour's workable range (66–78%)
Is 72% hydration right for First Clear Flour?
First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. At 72%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for First Clear Flour at 72%
A recipe written for bread flour at 72% hydration, when substituted with 100% First Clear Flour, becomes 74% effective hydration (because First Clear Flour absorbs 3% more water). Treat it as a strengthening flour, not a standalone. In rye blends, follow the rye's handling (short bulk, minimal knead). For bagels, work stiff and low-hydration. Its slightly weaker gluten rewards gentle, thorough mixing over aggressive kneading.
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.
Calculator pre-set to 72%
Weights below assume 100% First Clear Flour. 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.