Flour Hydration Calculator
Calculate dough hydration percentage.
Flour Hydration measurements
Enter your values, then calculate.
Result
How to calculate flour hydration
Flour hydration expresses the water content of dough as a percentage of flour weight — a standard baker's percentage used to compare and scale bread recipes.
How the calculation works
Hydration = (Water weight ÷ Flour weight) × 100.
Example
600g water to 1,000g flour: (600÷1,000)×100 = 60% hydration.
Frequently asked questions
How is Result calculated?
Result = [Water weight] ÷ [Flour weight] × 100.
Is the Flour Hydration Calculator free to use?
Yes — every calculator on Simple Calculator Tools is free, runs in your browser, and does not require an account.
Flour Hydration Calculator
Hydration = (Water weight ÷ Flour weight) × 100.
Let's understand your flour hydration result.
Calculate a result above and this guide will help you interpret it using this calculator's own formula and explanation.
Pro Tips for Flour Hydration
- Higher hydration doughs (75%+) are stickier and harder to handle but often produce a more open, airy crumb.
- Standard sandwich bread is often in the 60-65% hydration range, while artisan breads frequently run higher.
Common Flour Hydration Mistakes to Avoid
- Comparing hydration percentages between recipes that measure flour differently (like including other dry ingredients in the 'flour' base).
When to Use This Calculator
Flour hydration expresses the water content of dough as a percentage of flour weight — a standard baker's percentage used to compare and scale bread recipes.