1. What is Dough Hydration?

Dough hydration refers to the percentage of water in relation to the amount of flour in a bread recipe. It's a crucial factor that affects the texture, crumb structure, and overall quality of the final baked product.

2. How Does the Calculator Work?

The calculator uses the hydration formula:

Where:

• Water Weight — Amount of water in grams
• Flour Weight — Amount of flour in grams

Explanation: The formula calculates the percentage of water relative to the flour weight, which determines the dough's consistency and handling properties.

3. Importance of Hydration in Baking

Details: Proper hydration affects gluten development, fermentation, crust formation, and the final bread's texture. Different bread types require specific hydration levels for optimal results.

4. Using the Calculator

Tips: Enter water and flour weights in grams. Both values must be positive numbers. The calculator will compute the hydration percentage.

5. Frequently Asked Questions (FAQ)

Q1: What is considered low, medium, and high hydration?
A: Generally, 50-65% is low hydration (stiffer dough), 65-75% is medium hydration, and 75%+ is high hydration (wetter dough).

Q2: How does hydration affect bread texture?
A: Higher hydration typically results in more open crumb, larger holes, and a crispier crust. Lower hydration yields denser crumb and softer crust.

Q3: Should I include other liquids in water weight?
A: Yes, all liquid ingredients (milk, juice, eggs, etc.) should be converted to their water equivalent and included in the total water weight.

Q4: Does hydration affect fermentation time?
A: Yes, higher hydration doughs typically ferment faster due to increased water activity and better yeast distribution.

Q5: How do I adjust hydration for different flours?
A: Whole grain flours absorb more water, so you may need to increase hydration by 5-10% compared to white flour recipes.