Hydration × flour
82% Hydration Organic Bread Flour
Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
⚠ Outside Organic Bread Flour's typical range (64–77%) — read below for handling
Is 82% hydration right for Organic Bread Flour?
Organic Bread Flour's workable hydration range is 64–77%. Its absorption multiplier is 0.99× bread flour. 82% is above Organic Bread Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 77%, or blend Organic Bread Flour (40–60%) with bread flour for structural support.
Absorption math for Organic Bread Flour at 82%
A recipe written for bread flour at 82% hydration, when substituted with 100% Organic Bread Flour, becomes 81% effective hydration (because Organic Bread Flour absorbs 1% less water). Same as conventional bread flour but allow 2-3% more proofing time (slightly weaker gluten on some batches). Autolyse 45-60 min. 3-4 stretch-and-folds.
Technique at 82% hydration
Dough is nearly batter-like. Hand-stretch on heavily floured surface; cut into rectangles with bench scraper. No shaping, no slashing. Bake on stone with initial steam.
Calculator pre-set to 82%
Weights below assume 100% Organic Bread Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 360 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 920 g
- Effective hydration
- 82%
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.