Hydration × flour
75% Hydration All-Purpose Flour
Open crumb with distinct holes of varying sizes. Moist, chewy, glossy cell walls. The classic Tartine country-loaf target.
⚠ Outside All-Purpose Flour's typical range (60–72%) — read below for handling
Is 75% hydration right for All-Purpose Flour?
All-Purpose Flour's workable hydration range is 60–72%. Its absorption multiplier is 0.97× bread flour. 75% is above All-Purpose Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 72%, or blend All-Purpose Flour (40–60%) with bread flour for structural support.
Absorption math for All-Purpose Flour at 75%
A recipe written for bread flour at 75% hydration, when substituted with 100% All-Purpose Flour, becomes 73% effective hydration (because All-Purpose Flour absorbs 3% less water). Shorter autolyse (20-30 min) — longer autolyses over-soften the gluten. Fewer stretch-and-folds (2-3 sets) to avoid tearing the weaker gluten structure. Best for beginner hydration range 65-70%.
Technique at 75% hydration
The sweet spot for most hearth sourdough. Requires confident stretch-and-folds (3-4 sets). Wet hands essential for shaping. Cold retard improves handling and ear development during scoring.
Calculator pre-set to 75%
Weights below assume 100% All-Purpose Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 325 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 885 g
- Effective hydration
- 75%
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.