Hydration × flour
82% Hydration Italian Type 00 Flour
Classic ciabatta crumb — very irregular large holes, glossy interior, thin crackling crust. Maximum open-crumb for hearth shapes.
⚠ Outside Italian Type 00 Flour's typical range (58–68%) — read below for handling
Is 82% hydration right for Italian Type 00 Flour?
Italian Type 00 Flour's workable hydration range is 58–68%. Its absorption multiplier is 1.01× bread flour. 82% is above Italian Type 00 Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 68%, or blend Italian Type 00 Flour (40–60%) with bread flour for structural support.
Absorption math for Italian Type 00 Flour at 82%
A recipe written for bread flour at 82% hydration, when substituted with 100% Italian Type 00 Flour, becomes 83% effective hydration (because Italian Type 00 Flour absorbs 1% more water). Minimal autolyse (15-20 min) — fine grind hydrates quickly. For Neapolitan pizza: 60-62% hydration, 24-48h cold bulk, short proof, extreme heat bake. For bread: treat like AP or bread flour depending on protein spec.
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% Italian Type 00 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.