Hydration is the ratio of water to flour in a bread dough, expressed as a percentage. It determines your crumb structure, crust, and how the dough handles. This calculator converts between baker's percentages and real weights.
Dough math
Bread Hydration Calculator
How hydration works
Hydration % = (water weight / flour weight) × 100.350 g water and 500 g flour gives 70% hydration.
| Hydration | Dough character | Example bread |
|---|---|---|
| 50–57% | Stiff, dry, easy to handle | Bagels, pretzels |
| 58–65% | Firm, holds shape, manageable | Sandwich loaf, pizza |
| 66–72% | Soft, slightly tacky | French boule, focaccia |
| 73–80% | Wet, sticky, needs folds | Sourdough, ciabatta |
| 81%+ | Very wet, batter-like | High-hydration sourdough |
Worked example
Your recipe calls for 500 g bread flour and 325 g water. Enter the weights above. The calculator shows 65% hydration — a firm dough that holds shape well for a sandwich loaf. To push it to 72% (open crumb), increase water to 360 g.
Common mistakes
Don't forget to account for preferments. If your recipe uses a levain or poolish, the flour and water in the preferment count toward the final hydration. Enter the total flour and total water (including starter) for an accurate reading.
Don't change hydration without adjusting technique. A jump from 65% to 75% means you'll need coil folds or stretch-and-folds instead of traditional kneading.
FAQ
Does the calculator handle inclusions?No — seeds, nuts, dried fruit, and add-ins don't contribute to hydration. Treat them as separate from the flour-water ratio.
What about whole wheat flour?Whole wheat absorbs more water. A 70% hydration dough with white bread flour behaves like 75–78% with whole wheat. Use the calculator to find the ratio, then add 5–8% more water if swapping in whole grains.