Dough Hydration Calculator

Calculate dough hydration percentage and water-to-flour ratio for your bread recipes

Input Parameters

Mise en place ingredients like salt, yeast, etc. (not including flour or water)

Calculation Results

Hydration Results

Total Flour Weight: 0 g

Total Dough Weight: 0 g

Hydration Percentage: 0%

Water-to-FLOUR Ratio: 0:1

Note: Hydration is calculated as (Water Weight / Flour Weight) × 100%

Dough Hydration Calculator Calculator Usage Guide

Learn how to use the Dough Hydration Calculator and understand dough hydration concepts

What is Dough Hydration?

Dough hydration refers to the amount of water relative to flour in a dough, expressed as a percentage. It's one of the most important factors determining dough properties.

How to Use This Calculator

  1. Enter your flour weight in grams
  2. Enter your water weight in grams
  3. Enter the weight of any other ingredients (salt, yeast, etc.)
  4. Click the "Calculate" button to see your hydration percentage and water-to-flour ratio

Understanding the Results

Hydration Percentage tells you how much water is in your dough relative to the flour. For example, 65% hydration means 65g of water for every 100g of flour.

Water-to-Flour Ratio shows the ratio between water and flour in its simplest form. This is particularly useful for baker's percentages calculations.

Hydration Guidelines

  • Lean Doughs (e.g., baguette): 50-65% hydration
  • Enriched Doughs (e.g., brioche): 65-80% hydration
  • High-Hydration Doughs (e.g., sourdough): 80-140% hydration

Formulas Used

Hydration Percentage = (Water Weight / Flour Weight) × 100%

Water-to-Flour Ratio = Simplified ratio of Water Weight to Flour Weight