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.
FAQ
Is higher hydration always better for bread? Not universally. Higher hydration bread doughs generally produce a more open, airy crumb and better crust, but they’re also harder to shape and handle, so hydration should match the bread style and the baker’s comfort with wetter dough.
Calculate yours with the Bread Hydration Calculator, and read the baker percentage guide.