Dough Hydration Calculator Formula

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

Use the Dough Hydration Calculator

Formulas Used

Hydration

hydration = (water_weight / flour_weight) * 100

Total Weight

total_weight = flour_weight + water_weight

Variables

VariableDescriptionDefault
flour_weightFlour Weight(g)500
water_weightWater Weight(g)350

How It Works

How to Calculate Dough Hydration

Formula

Hydration % = (Water Weight / Flour Weight) x 100

Hydration Guide

  • 50-57%: Bagels, pretzels (stiff dough)
  • 58-65%: Sandwich bread, rolls
  • 66-72%: French bread, baguettes
  • 73-80%: Ciabatta, focaccia (wet dough)
  • 80%+: Very slack doughs, some sourdoughs

    • Worked Example

    Calculate hydration for 500 g flour and 350 g water.

    flour_weight = 500water_weight = 350
    1. 01Hydration = (water / flour) x 100.
    2. 02Hydration = (350 / 500) x 100 = 70%.
    3. 03This is a moderately wet dough suitable for artisan bread.

    Frequently Asked Questions

    What is a good hydration for beginners?

    Start with 60-65% hydration. The dough is easier to handle. As you gain experience, try higher hydrations for more open crumb structure.

    Does milk count as hydration?

    Yes, but milk is about 87% water. If using 100 g milk, count about 87 g toward hydration.

    How does hydration affect bread texture?

    Higher hydration produces larger holes and a chewier crumb. Lower hydration gives a tighter, softer crumb that is better for sandwiches.

    Ready to run the numbers?

    Open Dough Hydration Calculator