Hydration × flour
90% Hydration Italian Type 00 Flour
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
⚠ Outside Italian Type 00 Flour's typical range (58–68%) — read below for handling
Is 90% hydration right for Italian Type 00 Flour?
Italian Type 00 Flour's workable hydration range is 58–68%. Its absorption multiplier is 1.01× bread flour. 90% is above Italian Type 00 Flour's typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 68%, or blend Italian Type 00 Flour (40–60%) with bread flour for structural support.
Absorption math for Italian Type 00 Flour at 90%
A recipe written for bread flour at 90% hydration, when substituted with 100% Italian Type 00 Flour, becomes 91% effective hydration (because Italian Type 00 Flour absorbs 1% more water). Minimal autolyse (15-20 min) — fine grind hydrates quickly. For Neapolitan pizza: 60-62% hydration, 24-48h cold bulk, short proof, extreme heat bake. For bread: treat like AP or bread flour depending on protein spec.
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
| Italian Type 00 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 Italian Type 00 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.
Italian Type 00 Flour at 90% — FAQ
How much water do I use for Italian Type 00 Flour at 90% hydration?
Multiply the flour weight by 0.9. For a 500 g batch of Italian Type 00 Flour that's 450 g water, plus about 10 g salt (2%). Italian Type 00 Flour absorbs 1.01× as much water as white bread flour, so it behaves close to a straight bread-flour dough.
Is 90% hydration right for Italian Type 00 Flour?
90% is above Italian Type 00 Flour's usual 58–68% range — the dough will be slack and may spread. Reduce toward 68%, or blend Italian Type 00 Flour (40–60%) with bread flour for structure.
What crumb will Italian Type 00 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 Italian Type 00 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% Italian Type 00 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.