What is dough hydration?

Dough hydration is the ratio of water to flour expressed as a percentage. It's calculated as (water weight ÷ flour weight) × 100. A dough with 500g flour and 350g water has 70% hydration. This single number tells you a lot about how the dough will handle and what the final bread will be like.

What hydration is best for beginners?

Start around 65% hydration. The dough will be manageable and not too sticky while still producing a good crumb. As you gain experience with shaping and handling, gradually increase hydration for more open-crumbed breads.

Does hydration include water from other ingredients?

Strictly speaking, yes. Milk, eggs, and other liquid ingredients contribute to total hydration. However, for a simple calculation, most bakers only count the water. For precise work, count all liquid ingredients.

Why is high-hydration dough harder to handle?

More water means a slacker, stickier dough. It's harder to shape and tends to spread rather than hold its form. The payoff is a more open crumb, crispier crust, and better flavour development. Techniques like stretch-and-fold help manage high-hydration doughs.

Does the type of flour affect how much water I should use?

Yes, significantly. Wholemeal flour absorbs more water than white flour due to the bran content — you may need to add 5-10% more water. Strong bread flour absorbs more than plain flour. Freshly milled flour absorbs differently from aged flour. Always adjust hydration based on how the dough feels.

BakeCalcs

Dough Hydration Calculator

Calculate the hydration percentage of bread dough from flour and water weights.

Total Flour Weight

Total Water Weight

How We Calculate This

Hydration is the single most important number in bread baking. It determines crumb structure, crust character, and how the dough handles during mixing and shaping.

The Formula

Hydration % = (Water weight ÷ Flour weight) × 100

Hydration Guide

50-57%: Bagels, pretzels — firm, chewy
58-65%: Sandwich bread, rolls — easy to handle
65-72%: Artisan bread, sourdough — good crumb
72-80%: Ciabatta, focaccia — open, airy crumb
80%+: Very wet doughs — requires experience

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.