Bread Hydration Calculator
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Formula
Water = Flour × (Hydration% / 100). Salt = Flour × 2%. Yeast = Flour × 1%. Total Dough = Flour + Water + Salt + Yeast.
Frequently Asked Questions
What does bread hydration mean?
Bread hydration is the ratio of water to flour by weight, expressed as a percentage. A 70% hydration dough has 70g of water for every 100g of flour.
What hydration is best for beginners?
Start with 65-70% hydration. It is easier to handle than wetter doughs. As you gain experience, you can work with higher hydration levels (75-85%) for a more open crumb.
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