78% Hydration First Clear Flour

Is 78% hydration right for First Clear Flour?

First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. At 78%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.

Absorption math for First Clear Flour at 78%

A recipe written for bread flour at 78% hydration, when substituted with 100% First Clear Flour, becomes 80% effective hydration (because First Clear Flour absorbs 3% more water). Treat it as a strengthening flour, not a standalone. In rye blends, follow the rye's handling (short bulk, minimal knead). For bagels, work stiff and low-hydration. Its slightly weaker gluten rewards gentle, thorough mixing over aggressive kneading.

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 First Clear 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.

First Clear Flour at 78% — FAQ

Calculator pre-set to 78%

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

First Clear Flour at every hydration level

First Clear Flour usually works between 66% and 78% 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.