Bread Hydration Calculator
Calculate water needed for perfect dough — based on baker’s percentage. Works for any flour weight and target hydration.
Why hydration matters for your bread
In bread baking, hydration is the ratio of water to flour, expressed as a percentage (baker’s percentage). It directly influences dough structure, crumb openness, and crust crispness. For example, a 70% hydration dough (700g water per 1000g flour) yields a moderately open crumb and is easier to shape, while higher hydration (75–85%) produces an airy, rustic crumb but can be sticky and hard to handle. Our bread hydration calculator helps you dial in the exact water weight for any flour amount and target hydration.
The baker’s percentage method is simple: flour is always 100%, and all other ingredients are percentages of that flour weight. This calculator is specifically designed for flour–water ratios. If you have a hydration target (like a recipe calling for 70%), just enter the flour weight and hydration % — the tool instantly computes the required water weight. Need to know the hydration of your current dough? Enter flour and water weights, and it determines the exact percentage. This removes guesswork and ensures consistent results across different batch sizes.
Whether you're making sourdough, baguettes, or ciabatta, knowing your dough hydration is the difference between a slack, sticky mess and a stiff, dry dough. Use this dough hydration calculator to adjust recipes, scale up to larger batches, or simply verify your memory of a favorite recipe. It’s an essential companion for both home bakers and professionals who rely on precise baker’s percentages.