Bread Hydration & Ingredient Calculator
Find exactly how much water, salt, and yeast to add to your flour for any bread recipe. Use it when scaling a sourdough, baguette, or sandwich loaf to hit a specific dough hydration.
About this calculator
Bread hydration is expressed as a baker's percentage — water weight divided by flour weight, multiplied by 100. A 70% hydration dough means 700 g of water per 1000 g of flour. The core formula is: Water = (flourAmount × desiredHydration × flourTypeModifier) / 100. Salt and yeast are also calculated as percentages of flour weight: Salt = flourAmount × saltPercent / 100, and Yeast = flourAmount × yeastPercent / 100. Different flour types (bread, whole wheat, rye) absorb water differently, so the flourType modifier adjusts the effective water target. Mastering these ratios gives you consistent crumb structure, crust, and rise every time.
How to use
Suppose you have 500 g of bread flour and want 72% hydration, with 2% salt and 1% yeast, using a standard bread flour modifier of 1.0. Water = (500 × 72 × 1.0) / 100 = 360 g. Salt = 500 × 2 / 100 = 10 g. Yeast = 500 × 1 / 100 = 5 g. Your final dough will weigh 500 + 360 + 10 + 5 = 875 g. Adjust the hydration percentage up for an open, chewy crumb or down for a tighter sandwich loaf.
Frequently asked questions
What is hydration percentage in bread baking and why does it matter?
Hydration percentage is the ratio of water weight to flour weight in a dough, expressed as a percentage. A higher hydration (75–85%) produces an open, airy crumb like ciabatta, while lower hydration (55–65%) gives a tighter, sliceable loaf. Getting the ratio right ensures proper gluten development, fermentation, and oven spring. Baker's percentages let you scale any recipe up or down without losing the intended texture.
How does flour type affect the amount of water I should use in bread dough?
Different flours have different protein contents and particle sizes, which directly affect how much water they can absorb. Whole wheat and rye flours absorb significantly more water than white bread flour because the bran particles soak up liquid. If you substitute whole wheat for white flour without adjusting water, your dough will feel stiffer than intended. As a rule of thumb, add roughly 2–5% more water for every 10% whole grain flour substituted.
When should I use a high-hydration dough versus a low-hydration dough?
High-hydration doughs (70–85%) are ideal for artisan breads like sourdough boules, baguettes, and ciabatta where a glossy, open crumb is desirable. These doughs require stretch-and-fold techniques rather than traditional kneading. Low-hydration doughs (55–65%) are better suited to enriched breads, sandwich loaves, and rolls where a uniform, tight crumb is preferred. Beginners often find lower-hydration doughs easier to shape and handle.