Hydration × flour
90% Hydration High-Extraction Flour
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
⚠ Outside High-Extraction Flour's typical range (72–82%) — read below for handling
Is 90% hydration right for High-Extraction Flour?
High-Extraction Flour's workable hydration range is 72–82%. Its absorption multiplier is 1.03× bread flour. 90% is above High-Extraction Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 82%, or blend High-Extraction Flour (40–60%) with bread flour for structural support.
Absorption math for High-Extraction Flour at 90%
A recipe written for bread flour at 90% hydration, when substituted with 100% High-Extraction Flour, becomes 93% effective hydration (because High-Extraction Flour absorbs 3% more water). Autolyse 45-60 min. 3-4 stretch-and-folds. Supports 78-80% hydration reliably. Excellent base for country-loaf-style hearth breads.
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.
Worked water math for a 500 g batch
| High-Extraction Flour | 500 g (100%) |
| Water | 450 g (90%) |
| 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 90% exactly.
What High-Extraction Flour gives you at 90%
At 90% 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.
High-Extraction Flour at 90% — FAQ
How much water do I use for High-Extraction Flour at 90% hydration?
Multiply the flour weight by 0.9. For a 500 g batch of High-Extraction Flour that's 450 g water, plus about 10 g salt (2%). High-Extraction Flour absorbs 1.03× as much water as white bread flour, so it will feel a touch stiffer than the 90% number suggests.
Is 90% hydration right for High-Extraction Flour?
90% is above High-Extraction Flour's usual 72–82% range — the dough will be slack and may spread. Reduce toward 82%, or blend High-Extraction Flour (40–60%) with bread flour for structure.
What crumb will High-Extraction Flour at 90% give me?
Expect a very open, glossy, holey crumb — the signature of a high-hydration hearth loaf. Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
Is High-Extraction Flour at 90% beginner-friendly?
This hydration is rated expert. 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 90%
Weights below assume 100% High-Extraction 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.