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Hydration
70.0 %
Formula
## 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
Esempio Risolto
Calculate hydration for 500 g flour and 350 g water.
- 01Hydration = (water / flour) x 100.
- 02Hydration = (350 / 500) x 100 = 70%.
- 03This is a moderately wet dough suitable for artisan bread.
Domande Frequenti
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.
Impara