Cooking & Kitchen
Bread Hydration Calculator
Hydration is simply water as a percentage of flour. It is the single number that best predicts how a dough will feel and bake.
Formula
Hydration % = (water weight / flour weight) x 100.
How it works
A 60% dough feels firm and is easy to knead and shape, while a 75% dough is soft, sticky and bakes into a more open, airy crumb.
Different flours absorb differently: wholemeal flour drinks up more water than white flour, so the same percentage can feel drier with whole grains.
FAQs
What hydration is best for beginners?
Around 60–65%. The dough is forgiving, easy to knead and shape, and still bakes into good bread.
Does salt or yeast count in hydration?
No. Hydration is water divided by flour only, by convention among bakers.
Why does my high-hydration dough stick so much?
Wet dough is naturally sticky. Wet hands, gentle folds and a little practice handle it better than extra flour.
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