🍞Bread Hydration Calculator
Bread hydration is the ratio of water to flour in a dough, expressed as a percentage. It is the single most important factor determining dough texture, crumb structure, and crust. Higher hydration creates more open, chewy crumbs; lower hydration creates denser, structured loaves.
- 1Baker's hydration = (Water weight / Flour weight) × 100
- 2Example: 375g water with 500g flour = 75% hydration
- 3Include all water sources: liquid from starter, milk, eggs (60% water)
300g water, 500g flour=60% hydrationGood for bagels and pretzels — stiff, workable
375g water, 500g flour=75% hydrationClassic sourdough — open crumb
450g water, 500g flour=90% hydrationCiabatta / focaccia — very wet, sticky dough
| Hydration | Bread Type | Difficulty |
|---|---|---|
| 55–65% | Bagels, pretzels, pizza dough | Easy to handle |
| 65–75% | Sandwich bread, most yeasted loaves | Moderate |
| 75–85% | Sourdough, rustic loaves | Advanced — sticky |
| 85–95% | Ciabatta, focaccia, no-knead | Expert — very wet |
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