Dough Hydration Calculator

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.

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.

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.

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.

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.