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Dough Hydration Calculator

The Dough Hydration Calculator computes the baker's percentage (water-to-flour ratio) for bread, pizza, and pastry doughs. Enter flour and water weights to find hydration level, or set a target hydration to calculate how much water your recipe needs.

Dough Hydration Calculator — Live Preview
Hydration Level
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Widgets

Quick interactive ratio calculators — solve proportions, scale values, and simplify ratios.

Proportion Solver

Provide any three values below to calculate the fourth in the ratio A : B = C : D.

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Solved Proportion
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Simplified
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    Scale Multiplier

    Scale a ratio up or down by a multiplier.

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    Original
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      Simplifier

      Reduce any ratio to its simplest form.

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        What is Dough Hydration?

        Dough hydration is the ratio of water to flour by weight, expressed as a baker's percentage. A 65% hydration dough uses 65 grams of water for every 100 grams of flour. Higher hydration creates lighter, more open crumbs (like ciabatta at 80%+), while lower hydration produces denser, shaping-friendly doughs (bagels at 55-58%).

        Baker's percentages express every ingredient relative to flour weight (flour is always 100%). Hydration is the most critical ratio — it determines dough texture, crumb structure, oven spring, and handling difficulty. Mastering hydration is key to consistent baking.

        Formulas & Equations Used

        This Dough Hydration Calculator uses the following core equations:

        1 Hydration Percentage ▼
        Hydration % = (Water Weight / Flour Weight) × 100

        325g water with 500g flour: Hydration = (325/500) × 100 = 65%.

        2 Water Needed for Target Hydration ▼
        Water = Flour Weight × (Target Hydration % / 100)

        For 70% hydration with 1000g flour: Water = 1000 × 0.70 = 700g.

        3 Flour Needed for Target Hydration ▼
        Flour = Water Weight / (Target Hydration % / 100)

        For 65% hydration with 390g water: Flour = 390 / 0.65 = 600g.

        How to Use This Dough Hydration Calculator

        Follow these 3 simple steps:

        1

        Enter Your Values

        Type the known values into the input fields above. The Dough Hydration Calculator accepts any positive numbers.

        2

        Choose Calculation Mode

        Select Solve, Simplify, or Scale mode in the calculator. Each applies different equations to your inputs.

        3

        View Results

        Click Calculate to see your answer with a visual ratio bar, pie chart, and step-by-step solution breakdown.

        Example Problems & Step-by-Step Solutions

        Here are 3 worked examples using this Dough Hydration Calculator:

        Example 1 Calculate hydration: 350g water, 500g flour
        1 Hydration = (350 / 500) × 100
        2 Hydration = 0.70 × 100 = 70%
        3 70% is ideal for artisan bread
        ✓ Dough hydration is 70%
        Example 2 Pizza dough: 1000g flour at 62% hydration
        1 Water = 1000 × 0.62 = 620g
        2 Also need: salt 2% (20g), oil 3% (30g)
        3 Yeast: 0.5% (5g)
        ✓ Use 620g water for 1000g flour
        Example 3 Adjust from 65% to 75% hydration for 500g flour batch
        1 Current water: 500 × 0.65 = 325g
        2 Target water: 500 × 0.75 = 375g
        3 Add: 375 - 325 = 50g more water
        ✓ Add 50g more water to reach 75% hydration

        Frequently Asked Questions

        What is the best hydration for bread? ▼

        For beginners, 65-68% is manageable. Sandwich bread: 60-65%. Artisan loaves: 68-75%. Ciabatta and focaccia: 75-85%. Higher hydration gives bigger holes but is harder to handle.

        What is baker's percentage? ▼

        Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. So 65% hydration means 65g water per 100g flour, 2% salt means 2g salt per 100g flour.

        Does whole wheat flour need more water? ▼

        Yes. Whole wheat flour absorbs about 5-10% more water than white flour due to bran particles. If using 100% whole wheat, add 5-10 percentage points to your hydration target.

        What hydration is pizza dough? ▼

        Neapolitan pizza: 58-62%. New York style: 62-66%. Sicilian/pan: 70-75%. Higher hydration creates a lighter, more bubbly crust but is stickier and harder to shape.

        How does hydration affect oven spring? ▼

        Higher hydration dough generally has more oven spring because more water converts to steam during baking. However, above 80%, the dough may spread laterally rather than rising, especially without proper shaping and tension.

        Learn About Ratios

        What is a ratio?

        A ratio is a comparison between two or more quantities showing the relative size of one to another. Written as A : B, it means 'for every A units of the first quantity, there are B units of the second.' For example, a ratio of 3 : 4 means for every 3 parts of A, there are 4 parts of B. Ratios are used in cooking, construction, finance, science, and everyday life.

        How do I solve a proportion?

        A proportion is an equation that says two ratios are equal: A : B = C : D. To solve for a missing value, use cross-multiplication. If D is unknown: D = (B × C) / A. This works because in equal ratios, the cross products are always equal: A × D = B × C. Our Proportion Solver does this automatically — just enter any 3 values and it finds the 4th.

        How do I simplify a ratio?

        To simplify a ratio, find the Greatest Common Divisor (GCD) of both numbers and divide each by it. For example, 24 : 36 — the GCD of 24 and 36 is 12. So 24 ÷ 12 = 2 and 36 ÷ 12 = 3, giving the simplified ratio 2 : 3. Our Simplifier automatically finds the GCD and reduces your ratio to its lowest terms.

        What is ratio scaling and when is it useful?

        Scaling a ratio means multiplying both parts by the same factor to create an equivalent, larger (or smaller) ratio. For instance, scaling 2 : 5 by a factor of 3 gives 6 : 15. This is extremely useful for recipes (tripling a recipe), construction (scaling blueprints), mixing solutions, or any scenario where you need to maintain the same proportion at a different magnitude.

        What's the difference between a ratio and a fraction?

        A ratio A : B compares two quantities to each other (part-to-part), while a fraction A/B typically represents a part-to-whole relationship. However, any ratio can be expressed as a fraction: 3 : 4 is equivalent to 3/4 = 0.75. The key difference is context — ratios compare quantities side-by-side, while fractions represent a portion of a total.