What is Bread Hydration?
Bread hydration is the percentage of water relative to the weight of flour in your dough. It's expressed as:
Hydration (%) = (Water Weight / Flour Weight) × 100
This ratio is crucial because it affects:
- Dough extensibility and handling
- Crust thickness and color
- Crumb structure and texture
- Overall bread volume and shelf life
How to Use This Calculator
- Enter the weight of your flour in grams in the "Flour Weight" field
- Enter the weight of your water in grams in the "Water Weight" field
- Click the "Calculate" button to see your hydration percentage and water/flour ratio
- Use the hydration guidelines provided to understand how your dough might behave
Understanding Hydration Guidelines
Hydration levels are typically categorized as:
- Very dry (under 50%): Requires more kneading, forms a stiff dough
- Dry (50-65%): Good for rustic breads, needs firm handling
- Moderate (65-75%): Good all-purpose range for sandwich bread
- Wet (75-85%): More extensible, forms a softer dough
- Very wet (over 85%): Very extensible, often used for pan breads or brioche
Remember that other factors like yeast type, flour protein content, and desired outcome will also influence your final dough.