Hydration — water as a percentage of flour weight — shapes a bread crumb and how the dough handles. This chart shows the typical range for common breads, from tight bagels to open ciabatta.
| Bread | Typical hydration |
|---|---|
| Bagels, pretzels | 50 – 57% |
| Sandwich bread | 60 – 65% |
| Standard loaf | 65 – 68% |
| Baguette | 68 – 72% |
| Rustic country sourdough | 70 – 78% |
| Focaccia | 75 – 85% |
| Ciabatta | 80%+ |
More water, more open crumb. High-hydration doughs bake up airy and light but are slack and sticky to handle. Lower hydration is easier to shape and gives a tighter, sturdier crumb.
Calculate yours with the Bread Hydration Calculator, and read the baker percentage guide.