Hydration × flour
82% Hydration High-Extraction Flour
Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
✓ Within High-Extraction Flour's workable range (72–82%)
Is 82% 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 82%, you are in the sweet spot — the dough will handle predictably and produce the crumb described above.
Absorption math for High-Extraction Flour at 82%
A recipe written for bread flour at 82% hydration, when substituted with 100% High-Extraction Flour, becomes 84% 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 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% High-Extraction 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.