Calculateur de Ratio d'Hydratation du Pain
Calculez le ratio d'hydratation pour votre recette de pain.
Hydration Percentage
70.0 %
Formule
## 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)
Exemple Résolu
500 g of flour with 350 g of water, no milk or eggs.
- 01Total liquid = 350 + 0 + 0 = 350 g
- 02Hydration = (350 / 500) x 100 = 70%
- 03This is a moderate hydration suitable for rustic breads.
Questions Fréquentes
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.
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