Hydration × flour
80% Hydration Emmer Flour (Farro)
Very open irregular crumb with large holes. Very moist, glossy. Focaccia-like texture when pan-baked.
⚠ Outside Emmer Flour (Farro)'s typical range (65–75%) — read below for handling
Is 80% hydration right for Emmer Flour (Farro)?
Emmer Flour (Farro)'s workable hydration range is 65–75%. Its absorption multiplier is 0.95× bread flour. 80% 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 80%
A recipe written for bread flour at 80% hydration, when substituted with 100% Emmer Flour (Farro), becomes 76% 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 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
| Emmer Flour (Farro) | 500 g (100%) |
| Water | 400 g (80%) |
| 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 80% exactly.
What Emmer Flour (Farro) 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.
Emmer Flour (Farro) at 80% — FAQ
How much water do I use for Emmer Flour (Farro) at 80% hydration?
Multiply the flour weight by 0.8. For a 500 g batch of Emmer Flour (Farro) that's 400 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 80% number suggests.
Is 80% hydration right for Emmer Flour (Farro)?
80% 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 80% give me?
Expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. Very open irregular crumb with large holes. Very moist, glossy. Focaccia-like texture when pan-baked.
Is Emmer Flour (Farro) at 80% beginner-friendly?
This hydration is rated advanced. 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.
Calculator pre-set to 80%
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
- 350 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 910 g
- Effective hydration
- 80%
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.