Recipe hydration
Spelt Hearth Loaf — Hydration Guide
Target 70%. Workable range 65–75%.
Why this hydration for Spelt Hearth Loaf?
Spelt hearth loaf with 20% bread flour for structural support. 100% spelt is possible but fragile; 80/20 blend gives the nutty spelt flavor with reliable oven spring. Lower hydration (70%) than bread-flour-based doughs because spelt absorbs less water. Shorter fermentation to prevent gluten over-degradation.
Flour mix: 80% spelt · 20% bread flour.
What 70% hydration does for Spelt Hearth Loaf
At its 70% target, Spelt Hearth Loaf bakes up with an open, custardy crumb with irregular holes and a glossy interior — the water gives lift and chew. That's why the style sits where it does on the scale — push it much drier and it tightens toward a sandwich loaf; push it much wetter and it slackens past what the hearth structure can hold.
Worked water math for a 500 g batch
| Flour | 500 g (100%) |
| Water | 350 g (70%) |
| Salt | 10 g (2%) |
| Levain | 90 g (~18%) |
The levain already carries some of that flour and water. The calculator below subtracts its contribution so the numbers you actually weigh at the bench hit 70% exactly.
How this flour mix drinks
Spelt Hearth Loaf uses 80% spelt · 20% bread flour. The 80% whole-grain portion (spelt) absorbs more water than white bread flour, so the dough feels a touch stiffer than its 70% number suggests — give it a longer autolyse and hold back a little water to add later if needed.
Technique at 70%
Short autolyse (20 min). 2-3 GENTLE stretch-and-folds (spelt gluten tears easily). 3h bulk. Shape carefully, floured banneton, 6h cold retard. Bake in dutch oven 450°F: 20 min lid on, 18 min off.
Calculator pre-set to 70%
- Flour to add
- 450 g
- Water to add
- 300 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 860 g
- Effective hydration
- 70%
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.
Spelt Hearth Loaf hydration — FAQ
What hydration is Spelt Hearth Loaf meant to be?
Target 70% — that's 70 g of water per 100 g of flour by weight. The workable range is 65–75% depending on your flour and handling skill.
How much water do I need for Spelt Hearth Loaf?
Multiply your flour weight by 0.7. For a 500 g flour batch that's 350 g water, plus about 10 g salt (2%). The calculator on this page also subtracts the water your levain already contributes.
Can I make Spelt Hearth Loaf at a lower hydration?
Down to about 65% gives a tighter crumb and much easier, less sticky handling — a good starting point if you're new to this style. Below 65% the open, characteristic Spelt Hearth Loaf texture is largely lost.
Can I make Spelt Hearth Loaf at a higher hydration?
Up to about 75% opens the crumb further but demands confident wet-dough handling (more folds, a well-floured bench, decisive shaping). Above 75% the structure usually slackens and the loaf spreads instead of rising.