A calculator to quickly determine the amount of water needed for any target dough hydration level. You can calculate using both grams and US cups, although it is best to use the weight of flour in grams.
To calculate the dough hydration use this Bread & Pizza Dough Hydration Calculator.
Amount of water needed for desired dough hydration using grams
Amount of water needed for desired dough hydration using US cups
Here, 1 US cup of flour is considered as 125 grams, and 1 US cup of water is 237 grams (or milliliters).
For the cups version:
FAQs
1. How is the amount of water calculated for any desired hydration?
The amount of water needed for a desired dough hydration percentage is calculated based on the weight of the flour used in the recipe. Dough hydration refers to the ratio of water to flour by weight in a dough mixture. Here’s how it’s calculated:
- Determine desired hydration percentage: First, decide on the hydration percentage you want to achieve. For example, if you want a 70% hydration dough, this means you’ll use 70 grams of water for every 100 grams of flour.
- Calculate water needed: To calculate the amount of water needed:
- Multiply the weight of the flour by the desired hydration percentage (in decimal form, e.g., 70% = 70/100 = 0.70).
- For example, if you have 500 grams of flour and want 70% hydration: Water = Flour Weight × Hydration Percentage (in decimal form)
- Water = 500 g × 0.70 = 350 g
- Adjust as necessary: Factors like flour absorption rates, type of flour used, and environmental conditions can affect dough hydration. Adjustments may be needed to achieve the desired dough consistency.
2. Is higher dough hydration always better?
Higher dough hydration can offer certain advantages but may not always be suitable for every type of dough or recipe. Here are some considerations:
- Advantages:
- Better crumb structure: Higher hydration can lead to a more open and airy crumb structure in bread.
- Improved texture: It can result in a softer and more tender texture in certain baked goods.
- Challenges:
- More challenging to work with: Higher hydration doughs can be stickier and more difficult to handle, especially for beginners.
- Different texture: For some types of bread or pastries, lower hydration may be preferred to achieve a specific texture or crust.
- Consider the recipe: The optimal hydration level depends on the type of bread or baked goods you’re making. For example, artisan breads typically benefit from higher hydration for a more rustic texture, while lower hydration may be preferred for denser or more structured breads like bagels.