Dough Hydration Calculator
Calculate your dough's hydration percentage and understand what it means for your bread. Enter flour and water weights below — results appear instantly.
Bagels, pretzels
Sandwich bread
Country loaves
Artisan sourdough
Ciabatta, focaccia
Pan de cristal
About Dough Hydration
What is dough hydration?
Dough hydration is the ratio of water weight to flour weight, expressed as a percentage. Formula: Hydration % = (Water g / Flour g) x 100. It is the single most important factor determining your bread's texture, crumb structure, and crust.
What hydration is best for sourdough?
Most sourdough recipes use 65-75% hydration. Beginners should start at 65-68% for easier handling. Experienced bakers often go to 75-80% for a more open crumb.
How does hydration affect bread texture?
Higher hydration = more open crumb, thinner crust, more extensible dough. Lower hydration = tighter crumb, thicker crust, easier to shape.
How do I adjust hydration for different flours?
Whole wheat and rye flours absorb significantly more water than white bread flour. A recipe using 70% hydration with all-purpose flour may need 75-80% when using 50% whole wheat. Always add water gradually — flour absorption varies by brand, batch, and humidity.
What happens if my dough is too wet or too dry?
Too wet: dough spreads flat, difficult to shape, sticky and unmanageable. Fix by adding flour 5-10g at a time during kneading. Too dry: dough is stiff, tears easily, produces dense bread. Fix by adding water 5-10g at a time and mixing thoroughly.
What hydration levels match different bread types?
50-57% — Bagels, pretzels (very stiff). 58-65% — Sandwich bread, rolls (soft, fine crumb). 66-70% — Country loaves, everyday sourdough (balanced). 71-78% — Artisan sourdough, rustic loaves (open crumb). 79-85% — Ciabatta, focaccia (very open). 85%+ — Pan de cristal.