Calculate dough hydration and adjust water to hit a target percentage.
Hydration is expressed against flour weight rather than total dough, which is why it can exceed 100 per cent in some formulas. Higher hydration produces a more open crumb but becomes progressively harder to shape. Flour varies in absorbency by protein content and milling, so the same hydration behaves differently between flours and the number is a starting point rather than a target.
Dough Hydration
Hydration = water weight ÷ flour weight × 100
Hydration = water weight ÷ flour weight × 100 Hydration is expressed against flour weight rather than total dough, which is why it can exceed 100 per cent in some formulas. Higher hydration produces a more open crumb but becomes progressively harder to shape.
Flour varies in absorbency by protein content and milling, so the same hydration behaves differently between flours and the number is a starting point rather than a target.
This calculator takes 3 inputs: Flour weight, Water weight, Target hydration. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.