Bread Hydration Calculator
Calculate and adjust bread dough hydration using bakers percentages
Current Hydration: 70%
Recommended for artisan: 65-75%In Range
40%60%80%100%
Open crumb, crusty
Bakers Percentages (Based on 500g flour)
Salt (2%)
10g
Yeast (1%)
5g
Sugar (2%)
10g
Oil (3%)
15g
Butter (5%)
25g
Hydration Guide
sandwich
55-60%
bagel
50-55%
artisan
65-75%
ciabatta
75-85%
focaccia
70-80%
sourdough
70-85%
baguette
65-70%
pizza
60-70%
brioche
55-60%
challah
50-55%
Hydration Tips
- Higher hydration = more open crumb but harder to handle
- Start lower and increase as your skills improve
- Different flours absorb water differently
- Whole grain flours need more water
- Add water gradually - easier to add than remove