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Dough Hydration Calculator

Baker's percentage hydration for bread doughs.

Compute baker's percentage hydration of a bread dough from the flour and water weights, plus the recommended water for a target hydration. Hydration = water / flour × 100 %.

Marcus Laurent By Marcus Laurent
Published Last reviewed 1 min read

Inputs

g
g
%

Results

Enter values and click Calculate to see results.
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How to use this calculator

  1. Fill in the inputs above using the units you already have.
  2. Values update automatically as you type — no submit button needed.
  3. Hover any result row for the underlying formula and intermediate values.

Formula

Hydration % = water_g / flour_g · 100. Target water = flour_g · target_pct / 100.

In depth

Compute baker's percentage hydration of a bread dough from the flour and water weights, plus the recommended water for a target hydration. Hydration = water / flour × 100 %.