Bread Dough Hydration Calculator
Baking great bread starts with the right hydration ratio. Enter your total flour weight and target hydration percentage, along with salt and yeast baker's percentages, to get precise ingredient weights for a consistent dough every time.
About this calculator
Calculate baker's percentage hydration for bread dough and get exact water, flour, salt, and yeast weights for your recipe.
Frequently Asked Questions
What is baker's percentage?
Baker's percentage expresses every ingredient as a percentage of the total flour weight, which is always 100%. This makes it easy to scale recipes up or down while keeping ratios consistent.
What hydration level should I use?
Lean breads like baguettes typically use 65-70% hydration. Rustic artisan loaves and ciabatta often use 75-85% or higher for a more open, airy crumb.
Does hydration include starter or preferment water?
For full accuracy, include any water contained in a levain or poolish as part of your total water and flour weights before calculating hydration.