Dough Hydration Calculator

Calculate Dough Hydration Percentage



Formula

The formula to calculate the dough hydration percentage is:

\[ \text{HP} = \left( \frac{Ww}{Wf} \right) \times 100 \]

Where:

What is Dough Hydration?

Dough hydration refers to the ratio of water to flour in a bread recipe, expressed as a percentage. It is a critical factor in baking as it impacts the dough’s consistency, the bread’s texture, and the crust’s appearance. Higher hydration results in a looser, stickier dough and a lighter, airier bread with large holes, while lower hydration results in a firmer dough and a denser bread with small holes.

Example Calculation

Let's consider an example:

Using the formula to calculate the dough hydration percentage:

\[ \text{HP} = \left( \frac{300}{500} \right) \times 100 = 60\% \]

This means that the dough hydration percentage for this scenario is 60%, indicating a moderately hydrated dough.