Dough Hydration Calculator
Dough hydration is expressed as a baker's percentage: the total weight of all liquids divided by the flour weight, multiplied by 100. A dough made from 500 grams of flour and 325 grams of water has a hydration of 65%. Hydration is perhaps the most important variable in bread making, directly determining dough handling, fermentation behaviour, crumb texture, and crust character. Stiff doughs below 60% produce dense, chewy breads like bagels and pretzels. Standard sandwich bread typically sits between 60% and 65%. The range of 70% to 80% produces the open, irregular crumb seen in artisan sourdough, ciabatta, and focaccia. These wetter doughs require different handling techniques (stretch-and-fold rather than traditional kneading) but produce superior crumb structure. This calculator accepts flour weight, water weight, and optionally any other liquids (milk, eggs, buttermilk) to calculate total hydration percentage, classify the dough type, and show the total dough weight.
Hydration reference guide
| Hydration | Class | Breads | Handling |
|---|---|---|---|
| Below 60% | Stiff dough | Bagels, pretzels, rye crispbread | Easy to knead and shape |
| 60% to 65% | Standard dough | Sandwich bread, dinner rolls, pizza | Manageable for beginners |
| 65% to 70% | Slightly wet | Baguettes, hearth loaves | Needs good technique |
| 70% to 80% | Wet dough | Ciabatta, sourdough, focaccia | Use stretch-and-fold; wet hands |
| Above 80% | Very wet dough | High-hydration artisan sourdough | Advanced technique required |
Dough hydration: frequently asked questions
How is dough hydration calculated?
Dough hydration is calculated by dividing the total liquid weight by the flour weight, then multiplying by 100. For example, 325 grams of water combined with 500 grams of flour gives a hydration of (325 / 500) * 100 = 65%. Any liquid in the recipe (milk, eggs, oil) can be counted in the total liquid weight for hydration purposes.
What does dough hydration affect?
Hydration affects dough handling, crumb structure, and crust. Lower-hydration doughs (below 65%) are easier to shape and produce a tighter crumb, ideal for sandwich bread and rolls. Higher-hydration doughs (70% and above) are stickier and harder to handle but produce an open, airy crumb with irregular holes, as seen in artisan sourdough and ciabatta.
What is the best hydration for pizza dough?
Pizza dough hydration varies by style. Neapolitan pizza dough is traditionally 55% to 60%, producing a smooth, manageable dough that bakes well in a very hot oven. New York-style pizza uses 60% to 65%. Home oven pizza works best between 60% and 65%. Higher hydration (70%+) can produce a blistered, bubbly crust but is harder to stretch.
How do I reduce stickiness in high-hydration dough?
High-hydration doughs are sticky by nature. Techniques to handle them include wet hands (instead of flouring), stretch-and-fold during bulk fermentation, using a bench scraper, and shaping cold dough from the refrigerator. With practice, 75% to 80% hydration doughs become manageable. Avoid adding flour to a wet dough as it changes the hydration and dough character.
Does the type of flour affect how hydration feels?
Yes. Whole wheat and rye flours absorb significantly more water than white all-purpose flour because of their higher fibre content. A 65% hydration whole wheat dough feels much stiffer than a 65% white flour dough. When substituting whole grain flours, increase hydration by 5% to 10% to achieve similar dough consistency.
References
- USDA Agricultural Research Service: FoodData Central.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.