BakeCalcs.uk
Dough Hydration Calculator
Calculate the hydration percentage of bread dough from flour and water weights.
Total weight of flour in the recipe — this is the 100% baseline in baker's percentage
Total weight of water added to the dough (1 ml water = 1 g)
Weight of milk, eggs, oil etc. that contribute to hydration (default 0)
Salt weight to include in total dough weight (default 0)
How We Calculate This
Hydration is the single most important number in bread baking. It determines crumb structure, crust character, and how the dough handles during mixing and shaping.
The Formula
- Hydration % = (Water weight ÷ Flour weight) × 100
Hydration Guide
- Below 55%: Bagels, pretzels, pasta — very firm, chewy
- 55-62%: Bagels, dense rolls, some flatbreads — low hydration
- 62-68%: Standard sandwich bread, dinner rolls, baguettes — easy to handle
- 68-75%: Artisan bread, sourdough, focaccia — good open crumb
- 75-85%: Ciabatta, open-crumb sourdough, focaccia — airy crumb
- 85%+: Very wet doughs (pizza al taglio, some flatbreads) — requires experience
Working figures for this are collected in our Bread Hydration Guide reference table.
Frequently Asked Questions
Dough hydration is the ratio of water to flour expressed as a percentage. It's calculated as (water weight ÷ flour weight) × 100. A dough with 500g flour and 350g water has 70% hydration. This single number tells you a lot about how the dough will handle and what the final bread will be like.
Start around 65% hydration. The dough will be manageable and not too sticky while still producing a good crumb. As you gain experience with shaping and handling, gradually increase hydration for more open-crumbed breads.
Strictly speaking, yes. Milk, eggs, and other liquid ingredients contribute to total hydration. However, for a simple calculation, most bakers only count the water. For precise work, count all liquid ingredients.
More water means a slacker, stickier dough. It's harder to shape and tends to spread rather than hold its form. The payoff is a more open crumb, crispier crust, and better flavour development. Techniques like stretch-and-fold help manage high-hydration doughs.
Yes, significantly. Wholemeal flour absorbs more water than white flour due to the bran content — you may need to add 5-10% more water. Strong bread flour absorbs more than plain flour. Freshly milled flour absorbs differently from aged flour. Always adjust hydration based on how the dough feels.
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Last updated: February 2026
All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.