85% Hydration First Clear Flour

Is 85% hydration right for First Clear Flour?

First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. 85% 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 85%

A recipe written for bread flour at 85% hydration, when substituted with 100% First Clear Flour, becomes 88% 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 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

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 First Clear 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.

First Clear Flour at 85% — FAQ

Calculator pre-set to 85%

Weights below assume 100% First Clear Flour. For blends, use the main calculator on a recipe page.