Dough Hydration Calculator
Dough hydration is the single most useful number for understanding how a bread will behave, and it is expressed as a baker's percentage: the weight of water as a percentage of the weight of flour. In a baker's percentage flour is always treated as 100 percent, so a hydration of 65 percent simply means 65 grams of water for every 100 grams of flour. The calculation is a plain division: water weight divided by flour weight, multiplied by 100. Both must be weights, normally grams, because flour packs to wildly different weights for the same cup volume, which makes weighing far more reliable than measuring by cups. Hydration tells you what to expect at the bench and in the crumb: everyday loaves often sit around 60 to 70 percent, rustic and artisan breads run 70 to 80 percent, and very open ciabatta or focaccia can climb past 80 percent, growing stickier to handle but lighter and more open in the bake. This calculator returns the hydration percentage from the water and flour you enter; for a whole-recipe figure, include any water and flour held in a starter or preferment. Every figure here is computed deterministically from the formula below, with a worked example that reconciles exactly to the calculator.
Hydration is water as a baker's percentage of flour: hydration = water / flour x 100. With 650 g of water and 1,000 g of flour, the dough is at 65.00% hydration, a typical everyday-loaf level.
Hydration formula
hydration % = (water / flour) x 100
water = total water weight (grams)
flour = total flour weight (grams)
flour is 100% in a baker's percentage
Dividing water by flour and multiplying by 100 expresses the water as a percentage of the flour. Always use weights, not volumes, for a reliable figure.
Worked example
A dough is made with 650 grams of water and 1,000 grams of flour.
- Divide water by flour: 650 / 1,000 = 0.65.
- Multiply by 100: 0.65 x 100 = 65%.
- The dough is at 65% hydration.
The hydration is 65.00%. These are the calculator's default inputs, so the result above matches the widget exactly.
Typical hydration ranges
| Bread style | Hydration |
|---|---|
| Bagels, pretzels | 50 to 57% |
| Sandwich and everyday loaves | 60 to 70% |
| Rustic and artisan breads | 70 to 80% |
| Ciabatta, focaccia | 80%+ |
Food preparation guidance: US Food and Drug Administration.
Dough hydration calculator: frequently asked questions
What is dough hydration?
Dough hydration is the weight of water in a dough expressed as a percentage of the weight of flour. It is a baker's percentage, so flour is always 100 percent and water is measured against it. A hydration of 65 percent means there are 65 grams of water for every 100 grams of flour. Higher hydration gives a wetter, more open crumb.
How is hydration calculated?
Divide the weight of water by the weight of flour and multiply by 100. Both must be weights, usually in grams, not volumes. For example, 650 grams of water with 1,000 grams of flour is 650 divided by 1,000, which is 0.65, or 65 percent hydration.
What hydration should I use?
It depends on the bread. Many everyday loaves sit around 60 to 70 percent, rustic and artisan breads often run 70 to 80 percent, and very open ciabatta or focaccia can exceed 80 percent. Higher hydration doughs are stickier and harder to handle but reward you with a lighter, more open crumb.
Does hydration include water in a starter or preferment?
For a precise figure, yes. Total hydration counts all the water and all the flour in the recipe, including any in a sourdough starter or preferment. This calculator works from the water and flour totals you enter, so add the water and flour contained in any preferment to the totals for an accurate whole-recipe hydration.
Why measure by weight rather than cups?
Because flour packs to very different weights for the same cup volume depending on how it is scooped, which makes volume measurements unreliable. Weighing flour and water in grams gives a consistent, repeatable hydration. Many baking and food-safety resources, including those from the US Food and Drug Administration, encourage accurate measurement for reliable results.
Official sources
- Food preparation and safe handling guidance: US Food and Drug Administration (FDA). As at 25 June 2026.
Reviewed by the CalculatorHub team, edited by James Graham, 25 June 2026. See our methodology. This is general information, not financial, tax, legal or investment advice.