Hydration × flour
82% Hydration First Clear Flour
Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
Outside First Clear Flour's typical range (66–78%) — read below for handling
Is 82% hydration right for First Clear Flour?
First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. 82% is above First Clear Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 78%, or blend First Clear Flour (40–60%) with bread flour for structural support.
Absorption math for First Clear Flour at 82%
A recipe written for bread flour at 82% hydration, when substituted with 100% First Clear Flour, becomes 84% 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 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.
Worked water math for a 500 g batch
| First Clear Flour | 500 g (100%) |
| Water | 410 g (82%) |
| 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 82% exactly.
What First Clear Flour gives you at 82%
At 82% 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.
First Clear Flour at 82% — FAQ
How much water do I use for First Clear Flour at 82% hydration?
Multiply the flour weight by 0.82. For a 500 g batch of First Clear Flour that's 410 g water, plus about 10 g salt (2%). First Clear Flour absorbs 1.03× as much water as white bread flour, so it will feel a touch stiffer than the 82% number suggests.
Is 82% hydration right for First Clear Flour?
82% is above First Clear Flour's usual 66–78% range — the dough will be slack and may spread. Reduce toward 78%, or blend First Clear Flour (40–60%) with bread flour for structure.
What crumb will First Clear Flour at 82% give me?
Expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
Is First Clear Flour at 82% 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 82%
Weights below assume 100% First Clear 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.
To bake this recipe you need
Amazon links. We earn from qualifying purchases.
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
Affiliate links. As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.
Digital kitchen scale (0.1 g)View on Amazon →- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.
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.
| Hydration | Water per 500 g | For First Clear Flour |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | Drier than usual |
| 70% | 350 g | In its range |
| 72% | 360 g | In its range |
| 75% | 375 g | In its range |
| 78% | 390 g | In its range |
| 80% | 400 g | Wetter than usual |
| 82%this page | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |