About Bread Hydration Calculator

Hydration = (water weight / flour weight) × 100. All ingredients are in baker's percentages relative to flour. Beginner loaf: 65–70%. Rustic sourdough: 75–80%. Ciabatta: 80–90%+. Higher hydration = more open crumb but stickier dough. Other wet ingredients (oil, eggs, honey) count toward total hydration in this calculator. Salt is typically 1.8–2.2% of flour weight.