65% dough aiming for 70%
- 1,000 g flour + 650 g water = 65%
- Target water = 700 g, so add 50 g
cooking calculator
Dough Hydration Calculator
Check current hydration and see how much water you need to hit a target percentage.
Results
- Current hydration %
- 6500.00%
- Water needed for target (g)
- 700.00
- Add / remove this much water (g)
- 50.00
How to use this calculator
- Enter flour and water weights.
- Set a target hydration percentage.
- See current hydration, target water amount, and how much water to add/remove.
Inputs explained
- Flour weight
- Total flour in grams, including any preferment flour.
- Water weight
- Total water in grams, including preferment water.
- Target hydration %
- Desired hydration for your dough style.
How it works
Hydration % = water weight ÷ flour weight × 100. We also compute the water required for your target hydration so you can adjust on the fly.
Negative “add/remove” values mean you’ve already exceeded the target—remove water or add flour to rebalance.
Formula
Hydration % = (Water ÷ Flour) × 100 Water needed = Flour × (Target% ÷ 100)
When to use it
- Adjusting a dough to match a desired hydration before mixing or during autolyse.
- Troubleshooting a too-wet or too-dry mix by seeing exact adjustments.
- Comparing dough styles (sandwich vs. artisan) for the same flour weight.
Tips & cautions
- Include starter/preferment flour and water in the totals for accurate hydration.
- Higher hydration often needs stronger flour and more folds; small changes matter.
- If you overshoot water, add flour in small increments and recompute.
- Does not account for water absorption differences between flour types.
- Assumes a single flour; multi-flour blends may behave differently.
- Temperature and fermentation time still determine proofing; hydration is just one factor.
Worked examples
Too-wet mix
- Flour 800 g, water 640 g = 80%
- Target 70% → need 560 g water, remove 80 g or add flour.
Deep dive
This dough hydration calculator shows your current hydration and how much water to add or remove to hit a target. Enter flour and water weights (including preferment) and a target percent to get exact adjustments.
Use it to tune bread or pizza dough quickly—small hydration changes significantly affect handling and crumb. Adjust flour/water totals as needed if you overshoot.
FAQs
- Should I count preferment water?
- Yes. Include all flour and water contributions to get the true total hydration.
- Does hydration affect baking time?
- It influences oven spring and crumb, but bake time still depends on loaf size and oven temp. Use this calculator to dial in hydration, then follow recipe cues.
- Can I apply this to pizza dough?
- Absolutely. Common pizza hydrations are 60–75%; adjust based on flour strength and handling preferences.
- What if my dough is too wet?
- Use the additional water output. If negative, you’ve overshot—add flour gradually or reduce water to reach the target.
- Does salt or oil change hydration?
- Not in baker’s hydration math. Hydration is water ÷ flour; salt/fat affect handling but aren’t in the percentage.
Related calculators
Hydration numbers assume all flour and water are accounted for. Always adjust based on feel, humidity, and flour absorption.