Calculate bread hydration by entering water and flour weights plus hydration percentage to find the missing value in g, kg, oz, or lb.
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Bread Hydration Formula
Bread hydration is the weight of water compared with the weight of flour, expressed as a percentage. The calculator uses weight, not volume, so flour and water should be entered in grams, kilograms, ounces, or pounds.
H = (W / F) * 100
W = F * (H / 100)
F = W / (H / 100)
- H = bread hydration percentage
- W = weight of water
- F = weight of flour
If you enter water and flour, the calculator finds the hydration percentage. If you enter flour and hydration, it finds the required water weight. If you enter water and hydration, it finds the required flour weight.
When different units are selected, the calculator converts the weights to grams before applying the formula, then converts the missing weight back to the unit you selected.
Common Bread Hydration Ranges
| Hydration | Typical dough feel | Common use |
|---|---|---|
| 50% to 60% | Firm and easy to shape | Bagels, pretzels, some sandwich breads |
| 60% to 68% | Moderately soft and manageable | Basic sandwich bread, rolls, lean loaves |
| 68% to 75% | Sticky but workable | Sourdough, rustic loaves, pizza dough |
| 75% to 85%+ | Very wet and sticky | Ciabatta, focaccia, high-hydration sourdough |
Weight Unit Conversions Used
| Unit | Equivalent in grams |
|---|---|
| 1 g | 1 gram |
| 1 kg | 1000 grams |
| 1 oz | 28.3495 grams |
| 1 lb | 453.592 grams |
Example Calculations
Example 1: Find hydration percentage
You have 350 g of water and 500 g of flour.
H = (350 / 500) * 100 = 70%
The dough is 70% hydration.
Example 2: Find water weight
You want 65% hydration using 800 g of flour.
W = 800 * (65 / 100) = 520 g
You need 520 g of water.
FAQ
What does 70% hydration mean in bread?
A 70% hydration dough has water equal to 70% of the flour weight. For example, 500 g of flour at 70% hydration uses 350 g of water. Higher hydration usually makes dough wetter, stickier, and more open in crumb structure.
Do salt, yeast, starter, or oil count in hydration?
Basic hydration compares only water to flour. Salt, yeast, oil, sugar, and other ingredients are not included in the simple hydration formula. If you use sourdough starter, its flour and water can be included for a more accurate total dough hydration.
Why should bread hydration be calculated by weight?
Weight is more accurate than volume because flour can pack differently in a cup. A cup of flour can vary a lot depending on how it is scooped. Using grams, ounces, kilograms, or pounds gives a consistent flour-to-water ratio.
