Understanding Hydration

Hydration is one of the most important variables in bread baking. It refers to the ratio of water to flour in your dough, expressed as a percentage. For example, 70% hydration means 70 grams of water for every 100 grams of flour. Our bread calculator lets you set hydration with a slider and automatically scales all ingredients. This guide explains what different hydration levels do so you can choose the right one for your bread style.

What Is Hydration Percentage?

Hydration percentage is the weight of water in your dough divided by the weight of flour, times 100. Only the flour and water that go into the final dough count; pre-ferments like starter or poolish are usually expressed separately. Higher hydration means more water relative to flour. More water makes the dough stickier and more extensible; less water makes it firmer and easier to shape. The hydration you choose affects the crumb (open and airy vs tight and dense), the crust, and how easy the dough is to handle.

Low Hydration (About 55 to 65%)

At 55 to 65% hydration, dough is relatively stiff and easy to handle. It produces a denser, chewier crumb and a thicker crust. This range is common for bagels, some sandwich breads, and doughs that need to hold a shape. Whole grain flours absorb more water, so a dough that feels stiff at 65% with all-purpose flour may feel wetter with a lot of whole wheat. Our calculator accounts for whole wheat percentage when it figures total flour and water.

Medium Hydration (About 65 to 75%)

In the 65 to 75% range, dough is still manageable but softer. This is a common range for classic sandwich bread, soft rolls, and many everyday loaves. The crumb is tender but not as open as high-hydration artisan bread. The calculator’s default for soft bread styles often falls in this range. You can adjust the hydration slider to match the recipe you want or your comfort level.

High Hydration (About 75 to 85% or More)

At 75% and above, dough becomes sticky and extensible. It is ideal for open-crumb, crusty artisan loaves and sourdough. High-hydration doughs need more folding and careful handling; they spread more and can be harder to shape. The payoff is a more open, irregular crumb and a crisp crust. Our Artisan bread style defaults to a higher hydration; you can push it further if you are comfortable with wet doughs. Remember that whole wheat and other absorbent ingredients change how the dough feels at a given hydration number.

Using the Hydration Slider in the Calculator

The calculator’s hydration slider sets the total water-to-flour ratio for your dough. It updates the recipe in real time so you can see how much water, flour, and other ingredients you need. Try moving the slider and watch the totals change. Start with the default for your bread style (Super Soft, Classic Sandwich, or Artisan) and then tweak up or down based on your experience and the flour you use. For more help using the tool, see our How to Use the Calculator guide.