Calcolatore Rapporto Idratazione Pane — Formula

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)

    • Esempio Risolto

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

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