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Calculators / Cooking / Dough hydration
Dough hydration calculator
Calculate baker’s hydration from flour and water weights.
On this page
Hydration70%
Total dough before other ingredients850G
Calculator controls
How to calculate
Calculate baker’s hydration from flour and water weights.
hydration = water weight ÷ flour weight × 100
Worked example
Total flour weight (g): 500; Total water weight (g): 350.
Hydration: 70 %; Total dough before other ingredients: 850 g.
Assumptions and limits
Count water contributed by liquid ingredients when accuracy matters. Flour type, humidity, and technique affect dough feel.
Results are rounded for display; calculations use unrounded values. Read our calculation methodology.
Understanding the result
Calculate baker’s hydration from flour and water weights. The result follows the displayed formula and keeps every adjustable assumption visible.
When this tool is useful
Use this tool to plan quantities or compare scenarios before making a purchase or technical decision.
Understanding your inputs
| Input | What to enter |
|---|---|
| Total flour weight (g) | Enter a number of at least 0.000001 and no more than 1000000000000. |
| Total water weight (g) | Enter a number of at least 0 and no more than 1000000000000. |
Frequently asked questions
What can change the dough hydration result?
Count water contributed by liquid ingredients when accuracy matters. Flour type, humidity, and technique affect dough feel.
Should I round the inputs first?
No. Enter the best measurements available and round only the practical final quantity, such as full packs, boards, sheets, or components.