Calculate bread dough hydration, water amount, flour amount, salt, yeast, total dough weight, and baker’s percentages for sourdough, sandwich bread, baguettes, ciabatta, pizza dough, and artisan loaves.
Enter flour and water:
Add your flour amount and water amount to calculate current hydration.
Use target hydration:
Switch the calculation mode to find the water or flour amount needed for a target hydration percentage.
Add baker’s percentages:
Include salt, yeast or starter, oil, and sugar percentages to estimate total dough weight.
Bread dough hydration affects dough texture, stickiness, fermentation, gluten development, oven spring, crumb openness, and crust.
This is useful for sourdough bread, sandwich bread, baguettes, focaccia, ciabatta, bagels, pizza dough, rolls, enriched dough, and artisan baking.
Your result shows the dough hydration percentage, flour amount, water amount, salt, yeast or starter, oil, sugar, total dough weight, dough weight per loaf, and water adjustment needed to reach your target hydration.
Dough hydration is the water weight divided by flour weight, expressed as a percentage. For example, 350 grams of water and 500 grams of flour equals 70% hydration.
Many sandwich breads are around 58% to 65% hydration, while many artisan loaves are around 65% to 75%. Very wet breads like ciabatta may be higher.
Add more water while keeping flour the same. For example, increasing water from 325g to 350g with 500g flour changes hydration from 65% to 70%.
For precise sourdough formulas, starter contributes both flour and water. This calculator treats yeast or starter as a baker’s percentage add-in, so advanced sourdough users may want to account for starter flour and water separately.