Hydration is the baker’s way of describing how wet a dough is, expressed as a percentage of the flour’s weight. Because it’s based on weight, hydration is consistent no matter the batch size — which is why serious bakers weigh in grams.
Worked example
A dough with 500 g flour and 350 g water is 350 ÷ 500 × 100 = 70% hydration. To hit a target instead, multiply flour by the percentage: for 75% with 500 g flour, you need 375 g water.
What hydration does
| Hydration | Result |
|---|---|
| 55–60% | Stiff dough — bagels, pretzels |
| 60–65% | Standard — sandwich loaves, pizza |
| 70–75% | Open crumb — rustic breads, ciabatta |
| 80%+ | Very wet, hard to handle |
Frequently asked questions
Good hydration for beginners? Around 65% — forgiving and versatile.
Does hydration include milk or eggs? For accuracy, count their water content.
Why use baker’s percentages? They make recipes scalable and comparable regardless of batch size.
If you’re new to high-hydration dough, wet your hands rather than adding flour when it sticks — extra flour quietly lowers your hydration and changes the loaf. A few stretch-and-folds during bulk fermentation build strength in wet doughs without traditional kneading.