Dough Hydration Calculator

About this calculator

This calculator computes baker's percentage hydration — the water weight divided by the flour weight, times 100 — the standard way bakers express how wet a dough is, always relative to flour weight (set at 100%) rather than total dough weight. A lean sandwich loaf typically sits around 60–65% hydration, a rustic artisan or ciabatta loaf runs 75–85%, and very wet no-knead or focaccia doughs can exceed 90%.

Home bakers and professional bread bakers use hydration percentage to compare recipes, scale a formula up or down while keeping its character, and troubleshoot dough that's too stiff or too slack, since hydration directly affects crumb openness, crust chewiness, and how easy the dough is to shape. Enter your flour and water weights to get the hydration percentage.