This tool helps bakers calculate the exact weight of water, salt, and yeast required based on the total flour weight, ensuring perfect dough consistency every time.
Total Water Needed:
350g
Total Salt Needed:
10g
Total Dough Weight:
860g
Interpretation: At 70, your dough will be Stiff (50-60%), Standard (60-75%), or High Hydration/Slack (>75%).
In baking, the Baker’s Percentage system treats the total flour weight as 100%, and all other ingredients are calculated as a percentage of that flour weight.
Formula: Hydration % = (Water Weight ÷ Flour Weight) × 100
If you are using 1000g of Bread Flour and want a 75% hydration dough:
Higher hydration (75%+) typically results in a more open crumb and thinner crust, while lower hydration (60-65%) is easier to handle and better for sandwich loaves.
Yes. Whole wheat and rye flours absorb significantly more water than white flour, often requiring 5-10% more hydration to achieve the same consistency.
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