What is hydration percentage?
Hydration is water weight divided by flour weight multiplied by 100.
Baker's Percentage and Dough Hydration Calculator
Calculate hydration, baker's percentages, total dough weight, and reverse hydration targets for bread formulas.
Baker's percentages
Hydration: 70%
Salt: 2%
Yeast: 0.8%
Total dough weight: 864 g
Reverse hydration calculator
Required water for 500 g flour: 350 g
How this calculator works
In baker's percentage math, flour is treated as 100%. Every other ingredient is measured relative to flour weight. Hydration is water divided by flour weight, multiplied by 100. This standard method helps bakers scale and compare formulas reliably.
The calculator returns hydration plus salt and yeast percentages, making it easier to tune dough behavior. Higher hydration often increases extensibility and open crumb, while salt and yeast percentages influence fermentation speed, strength, and flavor profile.
The reverse hydration panel answers the practical question: If I want 70% hydration with this flour amount, how much water do I need? Use this for formula design, production scaling, and adapting recipes to flour strength and climate.
Want to put these numbers into action? Browse recipes in the recipe library and test conversions instantly.
FAQ
Why do bakers use percentages?
Baker's percentages make scaling and comparing dough formulas much easier than fixed ingredient lists.
Can I calculate water from a target hydration?
Yes. Use the reverse calculator to get required water for your flour weight.