What is bread hydration?

Bread hydration is the ratio of water weight to flour weight, expressed as a percentage. For example, 350g of water with 500g of flour gives 70% hydration (350 / 500 × 100). Higher hydration creates a more open, airy crumb; lower hydration produces a tighter, denser crumb that is easier to shape.

What hydration level should I use for sourdough?

Most beginner sourdough recipes use 70–75% hydration, which is manageable yet produces good oven spring. Experienced bakers often work at 78–85% for a more open crumb. Country loaves and pain de campagne typically sit at 72–78%.

Why is hydration calculated by weight, not volume?

Volume measurements of flour vary widely depending on how the flour is scooped and how densely it is packed. Weight is consistent and reproducible, making it the standard in professional and artisan bread baking. Always use a kitchen scale for accurate hydration calculations.

Does hydration change with whole-grain flour?

Yes. Whole-wheat, spelt, and rye flours contain more bran and absorb significantly more water than white bread flour. When substituting 20–30% of white flour with whole-grain flour, increase water by about 5% of the whole-grain flour weight to maintain the same dough feel.

What is the difference between hydration and absorption?

Hydration is the bakers' term for water as a percentage of flour weight. Flour absorption refers to the maximum water a flour can hold — different flours have different absorption capacities. High-protein bread flour typically absorbs more water than all-purpose flour, allowing higher hydration doughs.

Can I include other liquids like milk or oil?

Milk and other dairy liquids count toward hydration since they are mostly water. Oil and butter do not contribute to hydration. For an enriched dough with milk, replace water weight with milk weight at 1:1 in this calculator. Oil should be left out of the hydration calculation.

Bread Hydration Calculator

Name: Bread Hydration Calculator
Availability: InStock
Author: Nham Vu

Enter flour and water weights to get hydration percentage instantly, or set a target hydration to find the exact water amount needed.

Quick Presets

Enter Weights

Flour Weight

Water Weight

Hydration

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Enter flour and water weights above.

50% 65% 75% 85% 100%

Hydration Range Guide

55–63%

Stiff

Bagels, pretzels

64–70%

Medium

Sandwich loaves, rolls

71–80%

High

Sourdough, baguettes

81–90%

Very High

Ciabatta, focaccia

91%+

Slack

Specialty, pan breads

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