Can someone suggest a typical hydration for strictly 100% whole wheat bread,
(no refined flour added).
Since whole wheat absorbs more water, I assume that for the
same weight dough as all-purpose flour, it will require
a higher hydration, but how much more?
Baking – Question regarding percent hydration for 100% whole wheat bread dough
baking
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Best Answer
It depends a bit on how coarse or fine your wheat is ground.
With 75-85% you are in a pretty mainstream range - the equivalent of 65-75% hydration in white flour recipes.
If you work with longer or multi-step preparations (cold rise, bigga/levain/poolish methods, sourdough...), you can push it towards 100%, like for the no-knead-bread here.
As a rule of thumb, go up by 10-15% when switching to whole wheat (less if mixing).
King Arthur flour supports this when writing
in their recipe for whole wheat no-knead bread.
(1 the original recipe with refined flour)