Dough Hydration


Find the calculator in the following file

Hydration Calculator

Bakers need to calculate the dough hydration to choose a correct machine require in their kitchens/ labs.

Here we share a valuable information for AMPTO spiral mixers user.

Often talk about the percent hydration of dough or water Baker's %; that is the weight of the liquids relative to the weight of the flour. Hydration is one of the most important factors in mixing, and in the final appearance of the product since the hydration level helps the baker predict the texture of the crumb. NOTE: Liquid ingredients also include water, milk, alcohol, and juice. It is also important to take into consideration the type of flour used in the formula. Different millers have different gluten levels in their flour, and if a different type of flour is used, the water baker’s % will likely change. For example, most dry dough such as bagels and pretzels are 50-57 baker’s %  water, while most bread is 58-65 baker’s % water.

To calculate the hydration level of a conventional recipe, first weigh the flour and water or other liquid. Divide the weight of the water by the weight of the flour and then multiply the result by 100. For example, a recipe containing 1 1/4 cups of water (10 ounces) and 3 cups of all-purpose flour (15 ounces) will have a 67 percent (10/15 x 100 = 67) hydration level, indicating a moderately airy crumb.

The percent hydration of dough can also be calculated according this table, and example:

French bread formula as an example. The hydration of the dough is 60% since that’s the percentage of water in the formula. 
Flour 100
Water 60
Yeast 2
Salt 2



Hydration affects the process of bread building and the nature of the final result. Generally speaking, the more water in the dough, the more open the final bread's crumb. Bread can also be classified according to three categories based on hydration: stiff, standard or rustic. 


*This is a recommendations and examples calculations, we strongly recommend each receipt by each customer.



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