Bread Hydration Calculator
Calculate dough hydration and baker’s percentages for bread and sourdough, counting the flour and water in your starter.
Result
Dough hydration
72.73%
- Salt
- 1.82%
- Starter, as % of flour
- 20%
- Total flour
- 550g
- Total water
- 400g
- Total dough weight
- 960g
Common questions
What hydration should I use?
Sandwich loaves are usually 60% to 65%. Most sourdough is 70% to 80%. Ciabatta and focaccia can be 80% or more and are much stickier to handle.