Nutrition & Food
Intermediate

Dough Hydration

Water as a percentage of flour — controls how wet and open a dough is.

Formula

H=mwatermflour×100H = \frac{m_{water}}{m_{flour}} \times 100

Variables

m_{water}Water mass
m_{flour}Flour mass

Example

750 g / 1000 g ⇒ 75%

Did You Know?

Rustic ciabatta runs at 80%+ hydration, giving its big irregular holes, while bagels sit near a stiff 55%.

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