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Hydration Calculator

Calculate bread dough hydration and find dough type based on flour and water

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๐Ÿ‡ฉ๐Ÿ‡ฐ All calculations are based on Danish rules, rates, and currency (DKK). This calculator is translated for convenience but applies exclusively to Denmark.

Bread Dough Hydration Calculator

Calculate the hydration of your bread dough โ€“ the ratio of water to flour expressed as a percentage. Hydration is one of the most important factors for bread texture, crumb, and crust.

What is hydration?

Hydration indicates how much water is in the dough relative to flour, expressed as a percentage. For example, dough with 500 g flour and 325 g water has 65% hydration. Higher hydration gives a more open, airy crumb.

Dough types by hydration

Below 55% is a dry, stiff dough โ€“ suitable for bagels and pretzels. 55-64% is standard for many breads. 65-74% gives a softer dough with more open crumb. Above 75% is very wet dough used for ciabatta and focaccia.

Tips for higher hydration

If you want to increase hydration, do it gradually by 5% at a time. Higher hydration requires more kneading or stretch-and-fold technique.

Frequently Asked Questions

What is the ideal hydration for everyday bread?

For everyday bread, 65% hydration is recommended. It gives a dough that's easy to work with and results in bread with good crumb and crust. Beginners can start at 60% and gradually increase.

What do the dough type numbers in the result mean?

1 = Dry dough (under 55%), suitable for bagels. 2 = Standard dough (55-64%), for everyday bread. 3 = Wet dough (65-74%), for country bread with open crumb. 4 = Ciabatta dough (over 75%), very wet and requires experience.

Do liquids other than water count towards hydration?

Yes, all liquids count towards total hydration. Milk, eggs (about 75% water), oil, and other liquids all contribute. However, water is the primary source, and other liquids' contributions can vary depending on their composition.

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