1. What Is Hydration Percentage?

Hydration percentage is a key measurement in bread baking that indicates the ratio of water to flour in a dough. It's expressed as a percentage and helps bakers understand the dough's consistency and behavior during fermentation and baking.

2. How Does The Calculator Work?

The calculator uses the hydration percentage formula:

Where:

• \( Total\ Water \) — Total amount of water in grams
• \( Total\ Flour \) — Total amount of flour in grams

Explanation: This simple calculation shows what percentage of the flour weight is made up of water, which directly affects the dough's texture and handling characteristics.

3. Importance Of Hydration Percentage

Details: Proper hydration is crucial for developing gluten structure, controlling fermentation, and achieving the desired crumb structure. Different bread types require different hydration levels for optimal results.

4. Using The Calculator

Tips: Enter total water and total flour amounts in grams. Both values must be valid (water ≥ 0, flour > 0). The calculator will compute the hydration percentage.

5. Frequently Asked Questions (FAQ)

Q1: What is considered a standard hydration percentage?
A: Most bread doughs range from 60-75% hydration. Lower hydration (60-65%) produces firmer doughs, while higher hydration (70-80+) creates more open crumb structures.

Q2: Does hydration include other liquids?
A: Yes, all liquid ingredients (water, milk, eggs, etc.) should be converted to their water equivalent and included in the total water calculation.

Q3: How does hydration affect bread texture?
A: Higher hydration typically results in more open crumb, larger holes, and a chewier texture. Lower hydration produces denser, tighter crumb structure.

Q4: Should I adjust hydration for different flours?
A: Yes, different flours absorb water differently. Whole grain flours typically require more water than white flours due to higher fiber content.

Q5: Can hydration be too high?
A: Extremely high hydration doughs (>85%) can be difficult to handle and shape without proper technique, though they can produce excellent artisan breads when mastered.