Bread Hydration Ratio Calculator Formula

Understand the math behind the bread hydration ratio calculator. Each variable explained with a worked example.

Use the Bread Hydration Ratio Calculator

Formulas Used

Hydration Percentage

hydration_pct = (water_weight + milk_weight * 0.87 + eggs * 38) / flour_weight * 100

Effective Liquid

total_liquid_weight = water_weight + milk_weight * 0.87 + eggs * 38

Total Dough Weight

dough_weight = flour_weight + water_weight + milk_weight + eggs * 50

Variables

VariableDescriptionDefault
flour_weightFlour Weight(grams)500
water_weightWater Weight(grams)350
milk_weightMilk Weight (optional)(grams)0
eggsNumber of Eggs (optional)0
total_liquidDerived value= water_weight + milk_weight * 0.87 + eggs * 38calculated

How It Works

How to Calculate Bread Hydration

Formula

Hydration % = (Total Liquid / Flour Weight) x 100

Milk is about 87% water, so multiply milk weight by 0.87. Each large egg contributes roughly 38 g of liquid (the white and yolk combined, minus the shell).

Hydration Ranges

  • 55-60%: Stiff doughs (bagels, pretzels)
  • 60-68%: Standard bread (sandwich loaves)
  • 70-80%: Open-crumb artisan bread (ciabatta, sourdough)
  • 80%+: Very wet doughs (focaccia, high-hydration sourdough)

    • Worked Example

    500 g of flour with 350 g of water, no milk or eggs.

    flour_weight = 500water_weight = 350milk_weight = 0eggs = 0
    1. 01Total liquid = 350 + 0 + 0 = 350 g
    2. 02Hydration = (350 / 500) x 100 = 70%
    3. 03This is a moderate hydration suitable for rustic breads.

    Frequently Asked Questions

    What hydration is best for beginners?

    Start with 65-68% hydration. The dough is manageable, not too sticky, and still produces a good crumb. As you gain experience with shaping and handling, gradually increase hydration.

    Does the starter count as flour and water?

    Yes. If your sourdough starter is maintained at 100% hydration (equal parts flour and water), split its weight evenly between the flour and water totals in your formula for an accurate hydration calculation.

    Why is high hydration bread harder to work with?

    Higher water content makes the dough stickier and more extensible, making shaping difficult. The benefit is a more open, airy crumb with larger holes and a chewier texture. Techniques like stretch-and-fold help develop structure without kneading.

    Learn More

    Guide

    Baking Ratio Guide - Master the Fundamentals of Baking by Ratio

    Learn the fundamental baking ratios for bread, cake, cookies, pie crust, and more. Understand how ratios work so you can create recipes from scratch.

    Ready to run the numbers?

    Open Bread Hydration Ratio Calculator