Hydration × flour
85% Hydration All-Purpose Flour
Extremely open, irregular, moist crumb. Large glossy holes dominate. Very thin, crackling crust.
⚠ Outside All-Purpose Flour's typical range (60–72%) — read below for handling
Is 85% hydration right for All-Purpose Flour?
All-Purpose Flour's workable hydration range is 60–72%. Its absorption multiplier is 0.97× bread flour. 85% is above All-Purpose Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 72%, or blend All-Purpose Flour (40–60%) with bread flour for structural support.
Absorption math for All-Purpose Flour at 85%
A recipe written for bread flour at 85% hydration, when substituted with 100% All-Purpose Flour, becomes 82% effective hydration (because All-Purpose Flour absorbs 3% less water). Shorter autolyse (20-30 min) — longer autolyses over-soften the gluten. Fewer stretch-and-folds (2-3 sets) to avoid tearing the weaker gluten structure. Best for beginner hydration range 65-70%.
Technique at 85% hydration
Pan-baked or stretched on floured surface — not bannetoned or shaped. Requires high-protein bread flour (or rye's pentosan structure). Advanced technique territory.
Worked water math for a 500 g batch
| All-Purpose Flour | 500 g (100%) |
| Water | 425 g (85%) |
| 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 85% exactly.
What All-Purpose Flour gives you at 85%
At 85% 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.
All-Purpose Flour at 85% — FAQ
How much water do I use for All-Purpose Flour at 85% hydration?
Multiply the flour weight by 0.85. For a 500 g batch of All-Purpose Flour that's 425 g water, plus about 10 g salt (2%). All-Purpose Flour absorbs 0.97× as much water as white bread flour, so it will feel a touch wetter than the 85% number suggests.
Is 85% hydration right for All-Purpose Flour?
85% is above All-Purpose Flour's usual 60–72% range — the dough will be slack and may spread. Reduce toward 72%, or blend All-Purpose Flour (40–60%) with bread flour for structure.
What crumb will All-Purpose Flour at 85% give me?
Expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. Extremely open, irregular, moist crumb. Large glossy holes dominate. Very thin, crackling crust.
Is All-Purpose Flour at 85% 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 85%
Weights below assume 100% All-Purpose Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 375 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 935 g
- Effective hydration
- 85%
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.