Baking · dough

Bread hydration calculator

Enter any two of flour, water, or hydration percentage and get the third — with dough-style presets and levain-aware true hydration.

Bread hydration

Enter any two values and the third is calculated. Or tap a preset dough style.

Result
Hydration70%
Flour1000g
Water700g
Dough1,700 g
Whole-grain and freshly milled flours absorb more — the same hydration number bakes drier, so add water to feel rather than to a target.

How hydration works

Hydration is the weight of water as a percentage of the flour. A 70% dough has 70 g of water for every 100 g of flour. Higher hydration gives a more open crumb but a slacker, harder-to-handle dough.

hydration % = water ÷ flour × 100

Don't forget the levain

Your starter carries its own flour and water. A recipe that looks like 65% hydration on paper is often higher once the levain is counted. This is the number experienced bakers track, and most calculators ignore it.

What hydration should bread be?
It depends on the style: pan loaves around 60–65%, rustic sourdough 70–75%, ciabatta and focaccia 80% or higher. Higher hydration means a more open crumb.
Does the starter change my hydration?
Yes. A 100% hydration levain adds equal flour and water, so counting it raises your true dough hydration above the figure from flour and water alone.
Why does my dough feel wetter than the percentage suggests?
Flour type matters. Whole-grain and freshly milled flours absorb more water, so the same hydration number feels stiffer or slacker depending on the flour.

Related tools

Baker's percentageFull formula Sourdough starterFeeding ratios Pan size converterScale to your pan

Related guides

▸What bread hydration means (and how to calculate it)