Basic Bread Dough Hydration Calculator
Dough hydration is key to achieving the perfect texture and crumb in your bread, pizza, or flatbreads. Use our Basic Bread Dough Hydration Calculator to instantly determine the water-to-flour ratio in your recipes and take the guesswork out of baking. Whether you're a beginner or an expert, this tool will simplify your baking process.
Dough Hydration Calculator
Why Use It?
- Save time on manual calculations.
- Experiment confidently with hydration levels.
- Improve your dough’s texture and handling.
What is Dough Hydration?
Dough hydration is the ratio of water to flour in a recipe, expressed as a percentage. It determines how wet or dry your dough will be, affecting everything from texture to elasticity and flavor.
Example: A dough with 1000 grams of flour and 700 grams of water has a hydration of 70% (700 ÷ 1000 × 100).
Common Hydration Levels for Baking
- Low Hydration (50–60%): Ideal for bagels, pretzels, or firm doughs.
- Medium Hydration (65–70%): Great for sandwich loaves and everyday breads.
- High Hydration (75% and above): Perfect for artisan bread and sourdough with open crumbs.
Troubleshooting Hydration
- Too Sticky? Gradually add small amounts of flour while kneading.
- Too Dry? Add teaspoons of water at a time to achieve the desired texture.
- Tip: Higher hydration requires more skill but rewards with airy, flavorful bread.
FAQ
Q: How do I calculate dough hydration?
A: Divide the weight of water by the weight of flour, then multiply by 100. Example: 700g water ÷ 1000g flour × 100 = 70%.
Q: Should I include starter or levain in hydration?
A: Yes, include the flour and water from your levain or starter in the total calculation.
Q: What’s a good hydration level for beginners?
A: Start with 65–70% hydration for manageable dough that's easy to handle.
Q: Can I adjust hydration levels in a recipe?
A: Absolutely. To increase hydration, add water in small increments. To lower it, add flour gradually.
Examples:
Basic Bread Dough (70% Hydration)
- Flour: 1000g
- Water: 700g
- Hydration: (700 ÷ 1000) × 100 = 70%
Sourdough (Including Levain)
- Total Flour: 1000g (900g recipe + 100g from starter)
- Total Water: 750g (650g recipe + 100g from starter)
- Hydration: (750 ÷ 1000) × 100 = 75%
Adjusting for Higher Hydration
Original Recipe: 1000g flour, 600g water (60% hydration).
To increase hydration to 70%, calculate:
- Desired Water: 1000g × 0.70 = 700g.
Add an extra 100g of water.
Ready to Perfect Your Dough?
Use our Dough Hydration Calculator now and discover more baking tools to simplify your process!