Baker's Percentage Hydration Calculator

The single most useful number in bread baking

Baker's percentage always expresses every ingredient relative to total flour weight (flour itself is always 100%) - hydration percentage is the most useful single number for predicting how a dough will actually behave and what texture it will produce.

Worked example

For 700g of water mixed with 1,000g of flour:

Hydration = 700 / 1000 x 100 = 70.0% hydration (High-hydration artisan bread)

Hydration Range	Typical Result
Below 60%	Stiff dough (bagels, pretzels)
60-70%	Standard bread dough
70-80%	High-hydration artisan bread
Above 80%	Very wet dough (ciabatta, focaccia)