To calculate the hydration percentage, divide the weight of water by the weight of flour, then multiply by 100 to get the hydration percentage of your dough.
Bread Hydration Calculator
Enter any 2 values to calculate the missing variable
A Bread Hydration Calculator helps bakers determine the percentage of water in their dough compared to the amount of flour, which influences the texture and consistency of the bread. The hydration percentage is important in bread-making, especially in sourdough or pizza dough, as it affects how moist and airy the bread will be.
Formula:
Contents
The formula used to calculate hydration is:
HP = (Ww / Wf) × 100
Where:
- HP is the hydration percentage,
- Ww is the weight of water,
- Wf is the weight of flour.
This formula helps you find the hydration percentage, which directly affects how your dough will behave during fermentation and baking.
How to Calculate ?
- Divide the weight of water (Ww) by the weight of flour (Wf).
- Multiply the result by 100 to get the hydration percentage.
Solved Calculations:
Example 1:
| Calculation | Instructions |
|---|---|
| Given: Ww = 300 grams, Wf = 500 grams | Start with the weight of water and flour. |
| HP = (300 / 500) × 100 | Plug the values into the formula. |
| HP = 0.6 × 100 | Simplify the equation. |
| HP = 60% | The hydration percentage is 60%. |
Answer: The dough has a 60% hydration.
Example 2:
| Calculation | Instructions |
|---|---|
| Given: Ww = 450 grams, Wf = 750 grams | Start with the given weights. |
| HP = (450 / 750) × 100 | Use the formula to calculate hydration. |
| HP = 0.6 × 100 | Simplify the equation. |
| HP = 60% | The hydration percentage is 60%. |
Answer: The dough has a 60% hydration.
What is Bread Hydration Calculator ?
A Bread Hydration Calculator is a handy tool for bakers looking to determine the right amount of water to use in their dough. Hydration refers to the ratio of water to flour in your bread recipe, and it plays a crucial role in the texture and structure of the final product.
To calculate hydration for bread, you typically express it as a percentage. This percentage represents the weight of water compared to the weight of flour. For example, if you have 500 grams of flour and add 350 grams of water, your hydration level would be 70% (350g water ÷ 500g flour × 100).
Understanding the best hydration rate for bread is essential for achieving your desired loaf texture. Higher hydration levels usually result in a softer crumb and a chewier crust, which is great for artisan breads like sourdough. On the other hand, lower hydration doughs are easier to shape and create a denser bread, perfect for bagels or certain styles of pizza.
If you’re working with different types of flour, such as whole wheat or bread flour, hydration levels may vary. Each flour absorbs water differently, so using a bread hydration chart can help you adjust your recipes accordingly.
Final Words:
Using tools like a bread hydration calculator app can simplify this process. These apps allow you to input your flour weight and desired hydration level, automatically calculating how much water to add. Whether you’re experimenting with new recipes or perfecting your techniques, a bread hydration calculator is an invaluable resource for any baker.
