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Flour/Water Ratio Calculator

Calculate water amount, salt, and total dough based on flour and desired hydration

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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.

Flour/Water Ratio Calculator

Calculate the precise water amount based on your flour amount and desired hydration percentage. The calculator also computes the recommended salt amount at 2% of flour and total dough weight.

Understanding flour/water ratio

The ratio between flour and water is crucial for bread quality. 65% hydration means 65 g water per 100 g flour. This ratio determines dough consistency and finished bread texture.

Salt in bread dough

Salt is typically added at 2% of flour weight. Salt improves flavor, strengthens the gluten network, and controls fermentation. Avoid direct contact between salt and yeast.

Calculate your dough

Enter your flour amount and select desired hydration. The calculator gives you water amount, salt amount, and total dough weight.

Frequently Asked Questions

Why is 2% salt standard in bread dough?

2% salt of flour weight gives the best balance between flavor and functionality. Salt improves flavor, strengthens gluten, controls fermentation, and extends shelf life. Too little salt gives flat bread, too much inhibits yeast and makes bread too salty.

What is the difference between baker's percentage and hydration?

Baker's percentage is a system where all ingredients are expressed as a percentage of flour weight. Flour is always 100%. Hydration specifically refers to the water-to-flour ratio. In baker's percentage, a recipe with 500 g flour and 325 g water would be 100% flour, 65% water, 2% salt, etc.

Can I use the calculator for all types of bread?

Yes, the calculator can be used for all bread dough types. However, optimal hydration varies by bread type. Rolls: 55-60%, everyday bread: 60-65%, country bread: 65-70%, ciabatta: 75-85%.

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