Hydration × flour
78% Hydration Emmer Flour (Farro)
Noticeably open, shiny crumb. Irregular medium-to-large holes. Glossy cell walls. Moist texture.
⚠ Outside Emmer Flour (Farro)'s typical range (65–75%) — read below for handling
Is 78% hydration right for Emmer Flour (Farro)?
Emmer Flour (Farro)'s workable hydration range is 65–75%. Its absorption multiplier is 0.95× bread flour. 78% is above Emmer Flour (Farro)'s typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 75%, or blend Emmer Flour (Farro) (40–60%) with bread flour for structural support.
Absorption math for Emmer Flour (Farro) at 78%
A recipe written for bread flour at 78% hydration, when substituted with 100% Emmer Flour (Farro), becomes 74% effective hydration (because Emmer Flour (Farro) absorbs 5% less water). Medium autolyse (30-45 min). 2-3 gentle stretch-and-folds. Moderately extended bulk (similar to bread flour). Emmer tolerates retarded proofing well. Pair with 20-30% bread flour for structure support in free-form hearth loaves.
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
| Emmer Flour (Farro) | 500 g (100%) |
| Water | 390 g (78%) |
| 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 78% exactly.
What Emmer Flour (Farro) 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.
Emmer Flour (Farro) at 78% — FAQ
How much water do I use for Emmer Flour (Farro) at 78% hydration?
Multiply the flour weight by 0.78. For a 500 g batch of Emmer Flour (Farro) that's 390 g water, plus about 10 g salt (2%). Emmer Flour (Farro) absorbs 0.95× as much water as white bread flour, so it will feel a touch wetter than the 78% number suggests.
Is 78% hydration right for Emmer Flour (Farro)?
78% is above Emmer Flour (Farro)'s usual 65–75% range — the dough will be slack and may spread. Reduce toward 75%, or blend Emmer Flour (Farro) (40–60%) with bread flour for structure.
What crumb will Emmer Flour (Farro) at 78% give me?
Expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. Noticeably open, shiny crumb. Irregular medium-to-large holes. Glossy cell walls. Moist texture.
Is Emmer Flour (Farro) at 78% 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 78%
Weights below assume 100% Emmer Flour (Farro). For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 340 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 900 g
- Effective hydration
- 78%
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.