Bread Hydration & Baker's Percentage Calculator

How to calculate bread hydration?

Bread hydration is expressed as a percentage and represents the ratio of liquid to flour in a recipe. To find the hydration level, you simply divide the total weight of water by the total weight of flour used in the dough.

Hydration % = (Water / Flour) × 100

Using the hydration calculator: an example

Imagine you are preparing a large batch of artisanal sourdough using 1000g of bread flour and 750g of water.

Step-by-step calculation:

• First, determine your total flour weight (1000g).
• Next, determine your total water weight (750g).
• Divide the water by the flour (750 / 1000 = 0.75).
• Multiply the result by 100 to find the percentage (75%).

Frequently Asked Questions

Why does hydration matter?

Hydration levels dictate the dough's behavior and the final bread's characteristics. High hydration doughs (75% and above) often result in a more open, airy crumb and a thinner crust, but they can be stickier and harder to shape. Lower hydration doughs are easier for beginners to handle and produce a more uniform, tighter crumb structure.

How does starter affect hydration?

To get a precise calculation, you must account for the flour and water inside your starter or preferment. For instance, if you use 200g of a 100% hydration starter, you are actually adding 100g of flour and 100g of water to your total recipe. Professional bakers always include these amounts in their final hydration percentages.