The Dough Hydration Calculator helps bakers determine the hydration percentage of their dough. Hydration directly affects dough texture, elasticity, and fermentation. A higher hydration percentage results in a softer, more open crumb, while lower hydration leads to firmer, denser doughs. This calculator ensures precise hydration levels for bread, pizza dough, and other baked goods.
Formula of Dough Hydration Calculator
The formula for dough hydration is:
Hydration Percentage = (Total Weight of Liquid Ingredients / Total Weight of Flour) × 100
Where:
- Total Weight of Liquid Ingredients = Water + Milk + Eggs + Oil + Other liquids
- Total Weight of Flour = All flour types combined
For baker’s percentage calculations:
- Flour is always set at 100%
- All other ingredients are calculated as a percentage of the flour weight
To calculate the required water for a target hydration:
Water Weight = (Target Hydration Percentage × Flour Weight) / 100
Precomputed Values for Quick Reference
The following table provides common hydration levels for different types of dough:
| Dough Type | Hydration Percentage | Texture Characteristics |
|---|---|---|
| Pizza Dough | 55% – 65% | Chewy, slightly airy |
| Artisan Bread | 70% – 85% | Open crumb, soft |
| Baguette | 65% – 75% | Crispy crust, airy |
| Ciabatta | 75% – 85% | Very open crumb, soft |
| Focaccia | 70% – 80% | Soft, rich, airy |
| Bagel | 50% – 60% | Dense, chewy |
| Brioche | 50% – 60% | Tender, rich |
This table provides a quick way to adjust hydration levels based on dough type.
Example of Dough Hydration Calculator
If a baker wants to make pizza dough using 500 grams of flour with a 60% hydration level, the required water amount is:
Water Weight = (60 × 500) / 100 Water Weight = 300 grams
This means the baker should use 300 grams of water for the desired hydration level.
Most Common FAQs
Dough hydration affects elasticity, fermentation, and texture. Higher hydration results in a softer, airier dough, while lower hydration makes it denser.
Yes, but it is best to adjust hydration before kneading. Adding water or flour after mixing can result in inconsistent dough texture.
Excess hydration makes dough sticky and difficult to handle. If this happens, use flour sparingly to adjust the consistency.
