Calcolatore Conversione Lievito — 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
### 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.
- Hydration = (water / flour) x 100.
- Hydration = (350 / 500) x 100 = 70%.
- This is a moderately wet dough suitable for artisan bread.