Hydration × flour
85% Hydration Khorasan (Kamut) Flour
Extremely open, irregular, moist crumb. Large glossy holes dominate. Very thin, crackling crust.
⚠ Outside Khorasan (Kamut) Flour's typical range (60–70%) — read below for handling
Is 85% hydration right for Khorasan (Kamut) Flour?
Khorasan (Kamut) Flour's workable hydration range is 60–70%. Its absorption multiplier is 0.97× bread flour. 85% is above Khorasan (Kamut) Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 70%, or blend Khorasan (Kamut) Flour (40–60%) with bread flour for structural support.
Absorption math for Khorasan (Kamut) Flour at 85%
A recipe written for bread flour at 85% hydration, when substituted with 100% Khorasan (Kamut) Flour, becomes 82% effective hydration (because Khorasan (Kamut) Flour absorbs 3% less water). Medium autolyse (30-45 min). 3 stretch-and-folds max. Similar handling to emmer. Pairs beautifully with whole wheat at 50/50 ratio for depth without density.
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.
Calculator pre-set to 85%
Weights below assume 100% Khorasan (Kamut) 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.