Hydration × flour
95% Hydration Emmer Flour (Farro)
Glass-like hollow crumb. The extreme of sourdough hydration. Traditional Pan de Cristal target.
⚠ Outside Emmer Flour (Farro)'s typical range (65–75%) — read below for handling
Is 95% hydration right for Emmer Flour (Farro)?
Emmer Flour (Farro)'s workable hydration range is 65–75%. Its absorption multiplier is 0.95× bread flour. 95% is above Emmer Flour (Farro)'s typical range. The dough will be slack and may not hold shape in a free-form hearth loaf. Either reduce hydration to 75%, or blend Emmer Flour (Farro) (40–60%) with bread flour for structural support.
Absorption math for Emmer Flour (Farro) at 95%
A recipe written for bread flour at 95% hydration, when substituted with 100% Emmer Flour (Farro), becomes 90% effective hydration (because Emmer Flour (Farro) absorbs 5% less water). Medium autolyse (30-45 min). 2-3 gentle stretch-and-folds. Moderately extended bulk (similar to bread flour). Emmer tolerates retarded proofing well. Pair with 20-30% bread flour for structure support in free-form hearth loaves.
Technique at 95% hydration
Only expert bakers attempt this reliably. Requires olive oil (5%) in dough, stand mixer to develop structure, oiled work surfaces, bench scrapers throughout. Cannot be free-form shaped.
Calculator pre-set to 95%
Weights below assume 100% Emmer Flour (Farro). For blends, use the main calculator on a recipe page.
- Flour to add
- 450 g
- Water to add
- 425 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 985 g
- Effective hydration
- 95%
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.