Frequently Asked Questions
What is baker's percentage?
Every ingredient expressed as a percent of the flour weight. Flour is always 100%. So a 70% hydration dough has 700 g water per 1,000 g flour.
What hydration should I use?
Sandwich bread: 60-65%. Baguettes: 65-70%. Ciabatta: 75-85%. Sourdough boules: 70-78%. Higher hydration = more open crumb but trickier handling.
Does flour type change hydration?
Yes. Strong/bread flour absorbs more water than AP flour. Whole-wheat flour absorbs significantly more (often 10% more). Always adjust to the flour you have.
Why is my "70% hydration" dough so different from a friend's?
Flour protein content, freshness, ambient humidity, and even how you weigh all shift effective hydration. Use your eyes and hands - the percentage is a starting point.
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Important Disclaimer: Estimates for informational purposes only.
This calculator provides estimates for informational purposes only. Results are based on assumptions and may not reflect actual outcomes. Consult qualified professionals in relevant fields before making important decisions based on these results.