Bread Dough Hydration Guide
Hydration is the ratio of water to flour in a bread dough, expressed as a percentage. It's the single most important factor in determining your bread's texture, crust, and crumb structure. A 65% hydration dough, for example, uses 650 g of water for every 1,000 g of flour.
Hydration Levels by Bread Type
| Bread Type | Hydration (%) | Dough Texture | Crumb Character |
|---|---|---|---|
| Bagels | 50–55% | Very stiff, dense | Tight, chewy |
| Pretzels | 52–57% | Stiff, smooth | Dense, chewy |
| Sandwich bread (tin loaf) | 58–65% | Firm, pliable | Soft, even, fine |
| Rolls & buns | 58–63% | Smooth, slightly tacky | Soft, pillowy |
| French baguette | 65–70% | Tacky, extensible | Open, irregular holes |
| Country loaf / pain de campagne | 65–72% | Sticky, soft | Moderately open |
| Sourdough boule | 68–75% | Sticky, requires shaping skill | Open, glossy holes |
| Focaccia | 75–85% | Very wet, slack | Very open, airy |
| Ciabatta | 80–90% | Extremely wet, pourable | Large, irregular holes |
| 100% hydration starters | 100% | Thick batter consistency | N/A — used as a pre-ferment |
Flour Absorption Rates
Not all flours absorb water equally. Protein content, milling style, and grain type all affect how much water a flour can hold. Below is a general guide — you may need to adjust based on the specific brand and batch.
| Flour Type | Protein (%) | Absorption | Notes |
|---|---|---|---|
| Plain / all-purpose flour | 9–11% | Low–medium | Reduce water by 5–10% vs. strong flour |
| Strong white bread flour | 11.5–13% | Medium–high | Standard reference for most recipes |
| Very strong / Canadian flour | 13–15% | High | Can handle 5–10% more water |
| Wholemeal flour | 12–14% | High | Bran absorbs extra water; add 5–15% more |
| Spelt flour | 11–13% | Low | Weaker gluten; reduce water by 10% |
| Rye flour (dark) | 8–12% | Very high | Low gluten; absorbs a lot, stays sticky |
Calculate Your Dough Hydration
Use our free calculator to work out exact water and flour amounts for any target hydration:
- Dough Hydration Calculator — enter your flour weight and target hydration to get precise water amounts
Hydration percentages are calculated using baker's math, where all ingredients are expressed as a percentage of the total flour weight. Other liquids (milk, eggs, oil) also contribute to hydration but are not always counted in the headline percentage. Ambient humidity and flour age can also affect how a dough feels at a given hydration.