Dough Hydration
Dough hydration is the amount of water in a dough expressed as a percentage of the flour's weight. A dough with 1,000 g flour and 700 g water is 70% hydration. It's the single most useful number for predicting how a dough will feel, handle, and bake.
How to calculate it
Hydration (%) = water weight ÷ flour weight × 100
Example: 500 g flour and 375 g water → 375 ÷ 500 × 100 = 75%.
It's always by weight, never volume. A cup of flour can vary by 20% or more depending on how it's scooped.
Counting all the water
For an accurate figure, include water from every source:
| Ingredient | Water content (approx.) |
|---|---|
| Milk | ~87% |
| Whole eggs | ~75% |
| Butter | ~16–18% |
| 100% hydration starter | Half its weight is water, half flour |
So 200 g milk contributes about 175 g water. Many bakers simply count liquid ingredients like milk as water and track enriched doughs separately.
Typical hydration by bread
| Bread | Typical hydration |
|---|---|
| Bagels, pretzels | 55–60% |
| Neapolitan pizza | 58–65% |
| Sandwich loaf | 60–65% |
| Baguette | 65–75% |
| Country sourdough | 70–80% |
| Focaccia, ciabatta | 75–85%+ |
How hydration changes bread
Higher hydration (above ~72%):
- Stickier, slacker dough that spreads more
- More open, irregular crumb with glossy holes
- Faster fermentation, since microbes and enzymes move more easily
- Thinner, crisper crust and a loaf that stays moist longer
Lower hydration (below ~62%):
- Firm, easy-to-shape dough
- Tighter, more uniform crumb
- Chewier, denser texture, ideal for bagels
Flour matters
Different flours absorb different amounts of water:
- Bread flour (12–14% protein) absorbs more than all-purpose, so it handles higher hydration better.
- Whole wheat absorbs more still, because bran soaks up water. Add 5–10% more water than for white flour, and consider an autolyse.
- Rye absorbs a lot and makes a paste-like dough rather than stretchy gluten.
- Fresh vs old flour, and humidity, can shift absorption by a few percent, so reserve a little water and adjust.
Handling wet dough
- Use wet hands or a lightly oiled bench instead of extra flour.
- Build strength with stretch-and-folds or coil folds every 30 minutes during bulk fermentation.
- Try bassinage: mix with less water, then add the last 5–10% once gluten has formed.
- Use a bench scraper to lift and shape.
Hydration is part of the larger baker's percentage system, which describes every ingredient relative to flour.
Questions
How do you calculate dough hydration?
Divide the total water weight by the total flour weight and multiply by 100. For example, 350 g water ÷ 500 g flour × 100 = 70% hydration.
What hydration is best for beginners?
Around 65–70%. Dough at that level is soft and forgiving but not so sticky that it's hard to shape. Increase in small steps as your handling improves.
Does sourdough starter count toward hydration?
Yes, for an accurate figure. A 100% hydration starter is half flour and half water, so 100 g of starter adds 50 g flour and 50 g water to your totals.
Why is my high-hydration dough so sticky?
Wetter dough is naturally sticky, especially before gluten develops. Use wet hands, stretch-and-folds, and a bench scraper instead of adding flour, or reduce water by 5% until you're comfortable.