78% Hydration Organic Bread Flour

Is 78% hydration right for Organic Bread Flour?

Organic Bread Flour's workable hydration range is 64–77%. Its absorption multiplier is 0.99× bread flour. 78% is above Organic Bread Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 77%, or blend Organic Bread Flour (40–60%) with bread flour for structural support.

Absorption math for Organic Bread Flour at 78%

A recipe written for bread flour at 78% hydration, when substituted with 100% Organic Bread Flour, becomes 77% effective hydration (because Organic Bread Flour absorbs 1% less water). Same as conventional bread flour but allow 2-3% more proofing time (slightly weaker gluten on some batches). Autolyse 45-60 min. 3-4 stretch-and-folds.

Technique at 78% hydration

Upper range of 'standard' hearth hydration. Benefits from high-extraction flour which tolerates the hydration. Use coil folds instead of stretch-and-folds to build structure without deflating. Cold retard mandatory.

Worked water math for a 500 g batch

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 78% exactly.

What Organic Bread Flour gives you at 78%

At 78% hydration you can expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. 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.

Organic Bread Flour at 78% — FAQ

Calculator pre-set to 78%

Weights below assume 100% Organic Bread Flour. For blends, use the main calculator on a recipe page.

Organic Bread Flour at every hydration level

Organic Bread Flour usually works between 64% and 77% 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.