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Sourdough sweet spot
75%
water to flour, by weight
Fundamentals · Hydration
Bread hydration, explained.
One number changes everything about how bread feels, rises and bakes. Here is what hydration really means, how to calculate it, and how to pick the right level for what you are making.
The idea
Water as a percentage of flour
Hydration is simply the weight of water expressed as a percentage of the weight of flour. Not the whole dough, just the flour. So a dough with 1000g flour and 700g water is at 70% hydration. Bakers work this way because it lets you compare and scale any recipe using one number, whatever the batch size.
That number is the single biggest lever on your crumb. Low hydration gives a tight, close texture that slices cleanly. High hydration gives a wetter dough, an open airy crumb, and a loaf that needs stronger flour and a surer hand to shape.
The maths
How to calculate hydration
It is one short sum, and the only trap is forgetting the flour and water hidden in your starter. Include those and the number tells the truth. Or skip the arithmetic entirely and let the hydration calculator do it, starter and all.
- 1
Total the flour
Add up every gram of flour in the recipe, including any flour hidden in your starter or preferment.
- 2
Total the water
Add up all the water, again including the water in your starter or preferment.
- 3
Divide and multiply
Divide total water by total flour and multiply by 100. That is your hydration. 350g water and 500g flour gives 70%.
- 4
Hit a target
To reach a target hydration, multiply flour by the target. For 75% on 500g flour, use 375g water.
Feel itWetter dough, opener crumb
A starting point
Hydration by bread type
Pizza · 60–65%
Firm and easy to stretch. Neapolitan sits low for a pillowy rim you can shape by hand.
Sandwich & tin bread · 62–68%
A close, even crumb that slices cleanly and toasts well. Forgiving to shape.
Everyday sourdough · 70–75%
The friendly middle. Open enough to be interesting, dry enough to handle.
Ciabatta & focaccia · 80%+
Wet, slack doughs for a wildly open crumb. Needs strong flour and folds, not kneading.
Baguette · 68–72%
Open but structured, so the crust shatters and the crumb stays light.
Wholemeal · add 5–10%
Bran drinks water, so wholegrain doughs want more than their white equivalents.
Common questions
Bread hydration FAQ
What does 75% hydration actually mean?
Hydration is the weight of water as a percentage of the weight of flour, not of the whole dough. 75% hydration means 75g of water for every 100g of flour. Because it is always measured against flour, you can compare and scale recipes of any size using the same number.
How do I work out the hydration of a recipe?
Add up all the flour, add up all the water, then divide the water by the flour and multiply by 100. The one thing people miss is the starter or preferment, which contains both flour and water. Include those in your totals or your real hydration will be higher than the number you wrote down.
Does higher hydration always mean a better loaf?
No. Higher hydration can give a more open, airy crumb, but only if your flour is strong enough and your technique keeps up. A well-made 70% loaf beats a badly handled 85% one every time. Raise hydration gradually as your shaping and gluten development improve, rather than chasing a big number for its own sake.
How does my sourdough starter affect the hydration?
A 100% hydration starter is half flour and half water by weight, so 100g of it adds 50g of flour and 50g of water to your dough. If you leave the starter out of your sums, your final dough will be wetter than you intended. Always fold the starter's flour and water into the totals before you calculate.
Should I change hydration for wholemeal or rye?
Yes. Wholemeal and rye flours drink far more water because of their bran and germ. As a rough guide, add about 5% extra hydration for every 20% of wholegrain flour you swap in, and give the dough a longer rest so the bran has time to absorb it fully.
Keep reading
Where to go next
Get the water right, every time.
The free hydration calculator handles flour type, wholegrain and your starter. Save your formulas in DoughRise Pro.
Photography by Tijana Drinic and Tamara Gak on Unsplash.
