Bread Hydration Explained: Grams, Percentages & Dough Types
Bread hydration is the single most important ratio in bread baking. It determines crust character, crumb structure, dough workability, and fermentation speed. It's measured exclusively by weight — never by volume — and expressed as a percentage of flour weight.
Hydration Formula
Hydration % = (water weight in grams ÷ flour weight in grams) × 100
Example: 300g water ÷ 500g flour × 100 = 60% hydration
Hydration Levels and Their Results
| Hydration | Water per 100g Flour | Dough Character | Typical Breads |
|---|---|---|---|
| 55–65% | 55–65g | Stiff, easy to handle | Bagels, pretzels, baguettes |
| 65–75% | 65–75g | Soft, workable | Sandwich bread, dinner rolls |
| 75–85% | 75–85g | Sticky, wet, needs skill | Sourdough, ciabatta |
| 85–100%+ | 85–100g+ | Very wet, almost pourable | Focaccia, no-knead bread |
For Beginner Bakers
Start at 65–70% hydration. This range produces a dough that is soft enough to develop good gluten through kneading but firm enough to shape without sticking to every surface. Learn to read dough feel at this hydration before attempting higher-hydration recipes that require stretch-and-fold techniques.
Internal Links
For flour and water measurements, use our flour converter and our water converter. See all baking guides.
FAQ
Does humidity affect bread dough hydration?
Yes. In humid climates, flour already contains more absorbed atmospheric moisture. Reduce added water by 5–15ml on very humid days, or hold back 5–10% of the recipe water and add based on dough feel. In dry climates or during winter heating season, flour is drier and may need the full recipe water plus an additional 10–20ml.