ब्रेड हाइड्रेशन अनुपात कैलकुलेटर — सूत्र
## 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)
### 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)
हल किया गया उदाहरण
500 g of flour with 350 g of water, no milk or eggs.
- Total liquid = 350 + 0 + 0 = 350 g
- Hydration = (350 / 500) x 100 = 70%
- This is a moderate hydration suitable for rustic breads.