Hydration × flour
72% Hydration Khorasan (Kamut) Flour
Increasingly open crumb, medium-to-large cells. Classic Pain au Levain territory. Chewy crust with moist interior.
Outside Khorasan (Kamut) Flour's typical range (60–70%) — read below for handling
Is 72% hydration right for Khorasan (Kamut) Flour?
Khorasan (Kamut) Flour's workable hydration range is 60–70%. Its absorption multiplier is 0.97× bread flour. 72% is above Khorasan (Kamut) Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 70%, or blend Khorasan (Kamut) Flour (40–60%) with bread flour for structural support.
Absorption math for Khorasan (Kamut) Flour at 72%
A recipe written for bread flour at 72% hydration, when substituted with 100% Khorasan (Kamut) Flour, becomes 70% effective hydration (because Khorasan (Kamut) Flour absorbs 3% less water). Medium autolyse (30-45 min). 3 stretch-and-folds max. Similar handling to emmer. Pairs beautifully with whole wheat at 50/50 ratio for depth without density.
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
| Khorasan (Kamut) Flour | 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 Khorasan (Kamut) 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.
Khorasan (Kamut) Flour at 72% — FAQ
How much water do I use for Khorasan (Kamut) Flour at 72% hydration?
Multiply the flour weight by 0.72. For a 500 g batch of Khorasan (Kamut) Flour that's 360 g water, plus about 10 g salt (2%). Khorasan (Kamut) Flour absorbs 0.97× as much water as white bread flour, so it will feel a touch wetter than the 72% number suggests.
Is 72% hydration right for Khorasan (Kamut) Flour?
72% is above Khorasan (Kamut) Flour's usual 60–70% range — the dough will be slack and may spread. Reduce toward 70%, or blend Khorasan (Kamut) Flour (40–60%) with bread flour for structure.
What crumb will Khorasan (Kamut) Flour 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 Khorasan (Kamut) Flour 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% Khorasan (Kamut) 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.
To bake this recipe you need
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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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Khorasan (Kamut) Flour at every hydration level
Khorasan (Kamut) Flour usually works between 60% and 70% 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.
| Hydration | Water per 500 g | For Khorasan (Kamut) Flour |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | In its range |
| 65% | 325 g | In its range |
| 70% | 350 g | In its range |
| 72%this page | 360 g | Wetter than usual |
| 75% | 375 g | Wetter than usual |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |