Dough hydration
Calculate the hydration percentage of a dough.
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Tool guide
Dough hydration: how it works
Practical information to understand the result and use this tool correctly.
About Dough hydration
Dough hydration is the baker's percentage of water relative to flour: water weight ÷ flour weight × 100. Example: 350 g of water and 500 g of flour gives 70% hydration.
Higher hydration doughs are stickier and give a more open crumb; lower hydration doughs are easier to handle.
How to use it
- 1Enter the values you want to calculate or process.
- 2The result updates instantly on the same page.
- 3Copy, share, or export the result if the tool allows it.
Frequently asked questions
- How is dough hydration calculated?
- Hydration = water weight ÷ flour weight × 100. With 350 g of water and 500 g of flour, hydration is 70%.
- What units should I use?
- Any consistent weight unit works, such as grams. Flour and water must use the same unit.
- What is a good hydration level?
- Lean breads often use 60–75%; Neapolitan pizza dough around 60–65%; high-hydration ciabatta can exceed 80%.