Conversor de Fermento — 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

    • Exemplo Resolvido

    Calculate hydration for 500 g flour and 350 g water.

    1. Hydration = (water / flour) x 100.
    2. Hydration = (350 / 500) x 100 = 70%.
    3. This is a moderately wet dough suitable for artisan bread.