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.

    Ready to run the numbers?

    Open Bread Hydration Ratio Calculator