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.
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.
적용 수학 공식 및 방정식
이 Dough Hydration Calculator는 5가지 핵심 수학 공식을 사용합니다:
1 Hydration Percentage ▼
325g water with 500g flour: Hydration = (325/500) × 100 = 65%.
2 Water Needed for Target Hydration ▼
For 70% hydration with 1000g flour: Water = 1000 × 0.70 = 700g.
3 Flour Needed for Target Hydration ▼
For 65% hydration with 390g water: Flour = 390 / 0.65 = 600g.
비율 계산기 사용법
이 비율 계산기는 아래의 3단계로 쉽게 사용할 수 있습니다:
수치 입력하기
입력 칸에 알고 있는 비율 값을 입력합니다. 구하려는 미지수 자리의 칸 하나는 비워둡니다.
모드 선택하기
비율 모드(풀기, 간소화, 스케일링)를 선택합니다. 각 모드는 입력한 수치에 맞춰 다른 공식들을 적용합니다.
결과 확인하기
계산하기 버튼을 누릅니다. 결과 화면에 정답과 함께 시각적인 비율 바, 원형 차트, 상세한 단계별 풀이 과정이 출력됩니다.
실제 예제 문제 및 단계별 풀이
비율 계산기를 활용하여 아래 3가지 예제 문제를 단계별로 해결하는 과정입니다:
입력 1 Calculate hydration: 350g water, 500g flour
입력 2 Pizza dough: 1000g flour at 62% hydration
입력 3 Adjust from 65% to 75% hydration for 500g flour batch
자주 묻는 질문 (FAQ)
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.