Hydration guide
High-Extraction Flour Hydration Guide
Workable range: 72–82% · Absorption: 1.030× bread flour · Midpoint target: 77%
How High-Extraction Flour behaves at each hydration
High-extraction flour (also called 'T85' in French classification or 'sifted whole wheat' colloquially) contains 80-90% of the wheat kernel — more of the bran and germ than refined bread flour (which extracts ~72%), but less than whole wheat (100%). The result is flavor complexity approaching whole wheat with handling properties closer to bread flour. Absorption is 3% above bread flour. Central Milling's Artisan Bakers Craft Plus and Bob's Red Mill Artisan Bread Flour are references. Chad Robertson's Tartine Country Loaf historically used high-extraction at 80% + whole wheat at 10% + bread flour at 10% for its signature flavor profile.
Substituting High-Extraction Flour for bread flour
Absorption multiplier: 1.030×. When substituting for bread flour, add about 3% more water. For example: a 75% bread-flour recipe becomes 77% when using 100% High-Extraction Flour.
The calculator below is pre-set to 77%. Adjust the slider to match your target. Salt and levain percentages are the flour-independent defaults (2.0% and 20%).
Technique at target hydration
Autolyse 45-60 min. 3-4 stretch-and-folds. Supports 78-80% hydration reliably. Excellent base for country-loaf-style hearth breads.
Calculator pre-set to 77%
- Flour to add
- 450 g
- Water to add
- 335 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 895 g
- Effective hydration
- 77%
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.