Dough hydration calculator

Find baker’s hydration from total water and flour weights.

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Water weight

Flour weight

Answer

…

Dough hydration = water weight ÷ flour weight × 100.

More results

Precision and calculation record

Decimal places in numeric results and text downloads

Rounding changes displayed numbers, not the calculation. Text, fractions, matrices and CSV schedules keep their own formatting. Automatic keeps up to 12 significant digits, with money shown to cents where applicable.

Step-by-step calculation

Inputs are substituted below. Each line evaluates the next operation; intermediate values are displayed to 12 significant digits while the calculation uses full precision.

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Formula and assumptions

Use the same weight unit. Include flour and water contributed by a starter separately in the totals. Eggs, milk and other liquids are not automatically converted to water content.

Automatic precision shows numbers to 12 significant digits. Thousands separators such as 1,000 are accepted; use a dot for decimals.

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Updated 2026-09-26

Using Dough hydration calculator

Dough hydration = water weight ÷ flour weight × 100.

Use the same weight unit. Include flour and water contributed by a starter separately in the totals. Eggs, milk and other liquids are not automatically converted to water content.

Next: Ratio calculator

A worked example

With water weight = 350, flour weight = 500, the hydration (%) is 70.

Next: Coffee to water ratio calculator

Before you use the result

Use the same weight unit. Include flour and water contributed by a starter separately in the totals. Eggs, milk and other liquids are not automatically converted to water content.

Example results for water weight

These examples use Flour weight: 500. They are reference calculations, not recommended settings.

Water weight	Hydration (%)
175	35
350	70
700	140

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