Flour reference · ancient grain

Emmer Flour (Farro)

0.950× absorption · 13.00–15.00% protein · hydration 65–75%

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Protein
13.00–15.00%
Absorption
0.950×
Hydration range
65–75%
Category
ancient-grain

About Emmer Flour (Farro)

Emmer (Triticum dicoccum, known as farro medio in Italy) is an ancient hulled wheat, intermediate between einkorn and modern wheat in gluten behavior. Absorption is 5% less than bread flour. Flavor is nutty and earthy, more robust than spelt but gentler than whole wheat. Jovial Foods and Central Milling both offer emmer. Use at 25-50% in blends for complex flavor profiles. Popular in Tuscan-style hearth breads and rustic Italian loaves. Supports hydration up to 75% but no higher.

Technique

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.

Hydration guide for Emmer Flour (Farro)

Baker's-percentage workable range: 65% — 75%. Absorption is 0.950× bread-flour baseline, so recipes written for bread flour need 5% less water when substituting Emmer Flour (Farro).

Full hydration guide for Emmer Flour (Farro) →

Related references on this site

The gear that makes the math work

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  • Dutch oven / combo cooker

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  • High-protein bread flour

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🎧 Or learn the craft by ear

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