80% Hydration Durum Semolina

Is 80% hydration right for Durum Semolina?

Durum Semolina's workable hydration range is 65–72%. Its absorption multiplier is 1.02× bread flour. 80% is above Durum Semolina'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 Durum Semolina (40–60%) with bread flour for structural support.

Absorption math for Durum Semolina at 80%

A recipe written for bread flour at 80% hydration, when substituted with 100% Durum Semolina, becomes 82% effective hydration (because Durum Semolina absorbs 2% more water). Long autolyse (60+ min) — durum is slow to hydrate fully. Firm dough: 68-72% hydration max. Use coil folds rather than stretch-and-folds. Shape with wet hands. Excellent for pan di Altamura-style boule shaping.

Technique at 80% hydration

Dough is sticky and slack. Requires 4+ coil folds. Wet hands throughout all handling. Shape only after cold retard. Free-form shaping becomes difficult — consider pan shapes.

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 80% exactly.

What Durum Semolina gives you at 80%

At 80% hydration you can expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. A very wet dough: minimal handling wins. Use wet hands and a bench scraper, coil or stitch folds only, a strong pre-shape, and a well-floured couche or banneton — this hydration rewards a light, confident touch and punishes over-working.

Durum Semolina at 80% — FAQ

Calculator pre-set to 80%

Weights below assume 100% Durum Semolina. For blends, use the main calculator on a recipe page.

Durum Semolina at every hydration level

Durum Semolina usually works between 65% and 72% 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.