Hydration × flour
90% Hydration First Clear Flour
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
⚠ Outside First Clear Flour's typical range (66–78%) — read below for handling
Is 90% hydration right for First Clear Flour?
First Clear Flour's workable hydration range is 66–78%. Its absorption multiplier is 1.03× bread flour. 90% 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 90%
A recipe written for bread flour at 90% hydration, when substituted with 100% First Clear Flour, becomes 93% 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 90% hydration
Dough handling requires constant wet hands, bench scrapers, and oiled surfaces. Include 5% olive oil for lubrication. Pan-baked only. Expert-level technique.
Calculator pre-set to 90%
Weights below assume 100% First Clear Flour. For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 400 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 960 g
- Effective hydration
- 90%
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.