Perfect Bread Hydration: Flour Types!

Discover how to match bread hydration to your flour type for perfect dough every time—avoid sticky messes and unlock bakery-quality results at home.

Why Bread Hydration Isn’t One-Size-Fits-All

If you’ve ever followed a bread recipe only to end up with a sticky disaster or a dense brick, you’re not alone. The secret? Bread hydration—the ratio of water to flour in your dough—isn’t universal. What works for one flour may fail spectacularly with another.

In a groundbreaking hands-on experiment, master baker Luda Morgan tested three common flours—supermarket all-purpose, standard bread flour, and high-protein strong flour—at 65%, 75%, and 85% bread hydration levels. The results? Eye-opening. This guide decodes those findings so you can stop guessing and start baking perfect loaves every time.

Whether you’re a sourdough newbie or a seasoned home baker, understanding bread hydration is the key to unlocking texture, oven spring, and that coveted open crumb. Let’s dive in.

Related: Sourdough hydration calculator

What Is Bread Hydration? The Science Simplified

Bread hydration refers to the percentage of water relative to the total weight of flour in a dough formula.

For example:

• 65% hydration = 650g water per 1,000g flour
• 75% hydration = 750g water per 1,000g flour
• 85% hydration = 850g water per 1,000g flour

This metric directly impacts:

• Dough stickiness and workability
• Gluten development
• Fermentation speed
• Crust thickness
• Crumb structure (dense vs. open)

But here’s the critical insight: hydration must be matched to flour strength, not chosen arbitrarily. Ignoring this leads to collapsed loaves, poor oven spring, or unmanageable dough.

The Great Hydration Experiment: Testing 3 Flours at 3 Hydration Levels

Luda Morgan’s experiment tested bread hydration across three widely available flours:

1. Supermarket All-Purpose Flour (low protein, ~10–11%)
2. Standard Bread Flour (medium protein, ~12–13%)
3. Strong Bread Flour (high protein, ~14%+)

Each was mixed at 65%, 75%, and 85% bread hydration, then evaluated for:

• Dough elasticity
• Membrane strength (windowpane test)
• Baking performance
• Final crumb structure

Let’s break down the results—and what they mean for your baking.

Supermarket Flour: Why 65% Hydration Wins

The Problem with High Hydration
When supermarket all-purpose flour was pushed to 85% bread hydration, the dough became:

• Extremely sticky
• Lacking structural integrity
• Prone to tearing during stretching

Even at 75% hydration, the dough struggled—barely forming a translucent membrane and collapsing under its own weight.

The Sweet Spot: 65% Hydration
At 65% bread hydration, the same flour transformed:

• Smooth, manageable dough
• Strong, elastic windowpane
• Clean scoring and reliable oven spring

Verdict: Supermarket flour maxes out at 65–70% hydration. Going higher overwhelms its weak gluten network.

💡 Pro Tip: If you only have all-purpose flour, cap your bread hydration at 65%. Add 1–2% vital wheat gluten if you crave a slightly more open crumb.

Standard Bread Flour: 75% Hydration Delivers Balance

65% Hydration: Too Tight

At 65% bread hydration, standard bread flour produced a stiff, dense dough—difficult to stretch and lacking extensibility.

85% Hydration: Overextended

While better than supermarket flour, 85% hydration still pushed this flour too far:

• Membrane tore easily
• Dough lacked cohesion
• Final loaf had irregular, collapsed holes

The Goldilocks Zone: 75% Hydration
At 75% bread hydration, the dough struck the perfect balance:

• Strong yet supple
• Translucent windowpane with minimal tearing
• Even crumb with medium-sized air pockets

Verdict: Standard bread flour shines at 75% bread hydration—ideal for sandwich loaves, batards, and beginner sourdough.

Strong Bread Flour: Embrace 85% Hydration (and Beyond!)

65% Hydration: Wasted Potential

This high-protein flour felt like “a rock” at 65% bread hydration—under-hydrated and tough, with poor fermentation activity.

75% Hydration: Solid, But Not Spectacular

Good structure and elasticity, yet still holding back the flour’s full potential.

85% Hydration: Where Magic Happens

At 85% bread hydration, strong flour delivered:

• Exceptional elasticity and strength
• Paper-thin, unbreakable windowpane
• Dramatic oven spring and open, irregular crumb

Luda even suggested this flour could handle 100% hydration with proper technique.

Verdict: For 85% bread hydration (or higher), strong bread flour is non-negotiable. It’s the secret behind professional ciabatta and artisan sourdough.

The Autolyse Method: Boosting Gluten Without Kneading

Before mixing, Luda used autolyse—a French technique where flour and water rest for 30–60 minutes before adding salt and starter. Why?

• Allows gluten proteins (gliadin and glutenin) to hydrate and bond naturally
• Reduces mixing time
• Enhances dough extensibility and gas retention

For high-bread hydration doughs, autolyse is essential. It gives weak flours a fighting chance and maximizes strong flours’ potential.

🥖 Try This: Mix flour and water, cover, and rest 45 minutes. Then add starter and salt. Your dough will thank you.

Mixing Matters: Paddle vs. Hook for High Hydration Doughs

Luda used a paddle attachment (not a dough hook) for mixing—especially for 75% and 85% bread hydration doughs. Why?

• High-hydration doughs are too slack for hooks to grab effectively
• Paddles gently incorporate water without over-oxidizing
• Readiness is signaled when dough “climbs” the paddle

Key Insight: Don’t rely on timers. Watch for visual cues—dough should hold the paddle cleanly, with smooth, shiny surface.

Sourdough Starter: The Living Ingredient

All test loaves used active sourdough starter—not commercial yeast. Critical reminder:

Your sourdough starter must be bubbly, doubled, and fragrant before mixing.
A weak starter = poor fermentation = flat loaves, regardless of bread hydration.

For best results:

• Feed starter 4–12 hours before baking
• Use at peak activity (usually 4–6 hours post-feed)
• Maintain consistent hydration in your starter (100% is standard)

Baking Results: Crumb, Crust & Oven Spring Compared

After baking in preheated Dutch ovens at 250°C (482°F), the loaves revealed stark differences:

Hydration	Flour Type	Crumb Structure	Crust	Oven Spring
65%	Supermarket AP	Tight, even	Thick, sturdy	Moderate
75%	Bread Flour	Medium holes	Balanced	Good
85%	Strong Bread Flour	Large, irregular holes	Thin, crisp	Excellent

Takeaway: The right bread hydration for your flour creates harmony between crust and crumb. Mismatched hydration leads to structural flaws.

Why You Should Test Your Flour’s Hydration Limit

Packaging claims about protein content are often inaccurate. The only way to know your flour’s true potential?

Do the hydration test:

• Mix 100g flour with 65g, 75g, and 85g water (separately)
• Rest 30 minutes (autolyse)
• Perform windowpane test on each
• Note which holds a thin, unbroken membrane

This 10-minute test prevents wasted ingredients and failed bakes.

Common Bread Hydration Mistakes (And How to Avoid Them)

• Using 80% hydration with all-purpose flour → Sticky, unworkable mess. ✅ Fix: Match hydration to flour strength
• Adding all water at once → Poor gluten development. ✅ Fix: Use bassinage—add water gradually during mixing
• Ignoring ambient humidity → Dough too wet/dry. ✅ Fix: Reserve 5–10% water; add as needed
• Skipping stretch-and-folds → Weak gluten in high-hydration doughs. ✅ Fix: Perform 3–4 sets in first 90 minutes of bulk fermentation

Advanced Tip: Adjust Hydration Based on Climate

• Humid climates: Reduce bread hydration by 2–5%
• Dry climates: Increase by 2–5%
• Cold fermentation: Higher hydration tolerated (slower yeast activity)

Your environment is part of the formula—adapt accordingly.

Conclusion: Master Bread Hydration, Master Your Bread

Bread hydration isn’t just a number—it’s a dynamic relationship between water and flour. As Luda Morgan’s experiment proves:

• Supermarket flour thrives at 65% bread hydration
• Bread flour peaks at 75% bread hydration
• Strong flour soars at 85% bread hydration

Stop forcing recipes onto unsuitable flours. Instead, adapt your formula to your flour—and watch your loaves transform from mediocre to magnificent.

🌾 Final Thought: The perfect loaf begins not with a recipe, but with understanding your ingredients. Test, observe, and bake with intention. Your future sourdough self will thank you.