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.

The result gives hydration as a percentage of the flour weight, with a short note on how the dough should feel, so a higher percentage means a wetter, softer dough.

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.

Worked example

For example, with 500 g of flour and 325 g of water, hydration is (325 ÷ 500) × 100 = 65%, which the calculator describes as a soft, versatile dough.

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.

Related calculators

Baking Time Adjustment Calculator

Butter to Oil Conversion Calculator

Cake Pan Conversion Calculator