Hydration × flour
80% Hydration High-Extraction Flour
Very open irregular crumb with large holes. Very moist, glossy. Focaccia-like texture when pan-baked.
✓ Within High-Extraction Flour's workable range (72–82%)
Is 80% hydration right for High-Extraction Flour?
High-Extraction Flour's workable hydration range is 72–82%. Its absorption multiplier is 1.03× bread flour. At 80%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for High-Extraction Flour at 80%
A recipe written for bread flour at 80% hydration, when substituted with 100% High-Extraction Flour, becomes 82% effective hydration (because High-Extraction Flour absorbs 3% more water). Autolyse 45-60 min. 3-4 stretch-and-folds. Supports 78-80% hydration reliably. Excellent base for country-loaf-style hearth breads.
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
| High-Extraction Flour | 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 High-Extraction Flour 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.
High-Extraction Flour at 80% — FAQ
How much water do I use for High-Extraction Flour at 80% hydration?
Multiply the flour weight by 0.8. For a 500 g batch of High-Extraction Flour that's 400 g water, plus about 10 g salt (2%). High-Extraction Flour absorbs 1.03× as much water as white bread flour, so it will feel a touch stiffer than the 80% number suggests.
Is 80% hydration right for High-Extraction Flour?
Yes — High-Extraction Flour's workable range is 72–82%, and 80% sits inside it, so the dough handles predictably and gives a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf.
What crumb will High-Extraction Flour 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 High-Extraction Flour 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% High-Extraction Flour. 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.