Hydration × flour
75% Hydration Whole Wheat Flour
Open crumb with distinct holes of varying sizes. Moist, chewy, glossy cell walls. The classic Tartine country-loaf target.
✓ Within Whole Wheat Flour's workable range (75–85%)
Is 75% hydration right for Whole Wheat Flour?
Whole Wheat Flour's workable hydration range is 75–85%. Its absorption multiplier is 1.075× bread flour. At 75%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for Whole Wheat Flour at 75%
A recipe written for bread flour at 75% hydration, when substituted with 100% Whole Wheat Flour, becomes 81% effective hydration (because Whole Wheat Flour absorbs 7% more water). Extended autolyse (60-90 min) allows bran to fully hydrate and soften, improving gluten development. Warmer water (80-85°F) during autolyse accelerates this. Use at 15-30% of flour in blended doughs for flavor without overwhelming structure; use at 100% for true whole-grain loaves accepting denser crumb. Add 2% extra hydration beyond recipe baseline when substituting whole wheat.
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% Whole Wheat 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.