Free Dough Hydration Calculator
Calculate the exact hydration percentage of your bread dough with our free tool. Perfect for bakers looking to control texture and crumb for artisan breads.
Flours (in grams)
Quick Add Flours
Liquids (in grams)
Dough Hydration
70.0%
Total Flour Weight
500 g
Total Liquid Weight
350 g
Master High Hydration Dough
Hydration is the single most important factor in bread baking. It determines whether you get a dense, tight crumb (low hydration) or an open, airy structure with large irregular holes (high hydration). Sourdough bakers often aim for 75% to 85% hydration for that perfect artisan loaf. Our calculator accounts for all liquid sources—including milk, eggs, and honey—to give you the true hydration percentage of your dough.
How to Handle Wet Dough
- Autolyse: Mix flour and water first and let it sit for 30-60 mins. This builds gluten structure before adding salt/yeast.
- Wet Hands: Always wet your hands with water (not flour!) before handling sticky high-hydration doughs.
- Coil Folds: Instead of kneading, perform gentle "coil folds" every 30 minutes during bulk fermentation to build strength without deflating the dough.
- Cold Retard: Shaping cold dough is easier. Let your bulk rise happen, then refrigerate the dough overnight before final shaping.
Frequently Asked Questions
What hydration is best for beginners?▼
Start with 65% to 70%. This dough is tacky but manageable. Once you are comfortable with handling and shaping, you can slowly increase water by 2-3% in your next bake. Jumping straight to 80% often results in a flat, unmanageable pancake!
Does oil count as liquid?▼
Yes! Any liquid ingredient (milk, eggs, oil, honey, molasses, sourdough starter water content) contributes to the hydration. However, fats (oil/eggs) tenderize the gluten, so a 70% enriched dough feels different than a 70% lean dough.
How does Whole Wheat affect hydration?▼
Whole grain flours absorb more water than white flour because of the bran. If you substitute 50% whole wheat into a white recipe, you will likely need to increase the hydration by 5-10% to get the same dough consistency.