Dough Hydration Explained: What 65%, 75% and 85% Mean

What hydration means

Hydration is the ratio of water to flour in a dough, written as a percentage:

Hydration = total water ÷ total flour × 100

1,000 g flour with 750 g water is 75%. Equal weights of flour and water are 100%.

King Arthur Baking's hydration guide stresses that the flour and water in a sourdough starter count toward the dough's hydration: everything in the loaf you put in the oven is part of the loaf. Its country loaf example, with 100 g of 100% hydration starter, comes to 425 g water and 550 g flour, or 77%. Our hydration calculator does this for any recipe.

How hydration feels

Hydration gives you a forecast of the dough. From King Arthur Baking's guide:

These describe white flour doughs. The numbers shift with flour type.

Flour changes the picture

The calculation never changes with flour type: 1,000 g of any flour plus 750 g water is 75%. But flours absorb different amounts of water. Whole-grain flours are thirstier, so a whole wheat dough at 75% feels much firmer than an all-purpose dough at 75%. High-protein bread flours also absorb more than lower-protein flours.

So when you swap flours, expect to adjust the water. Professional bakers routinely add a little water if a dough feels "thirsty" or hold some back, depending on the season and the flour.

Is higher hydration better?

Not necessarily. Wetter doughs can give better extensibility, a moister crumb and better keeping quality, and an open crumb in breads like baguettes and ciabatta. But they take more skill to handle and shape, need longer bakes and often have thicker crusts. Lower-hydration doughs suit bagels, pretzels, sandwich loaves and braided breads, where structure and definition matter more than an open crumb.

Every bread has its own sweet spot. Recipes are a good guide; the feel of your dough in your kitchen is a better one.

Adjusting hydration

Small adjustments, a few percent either way, can be made by feel while mixing. For a lasting change, King Arthur Baking's guide suggests using baker's math so the other ratios stay intact, and updating your written recipe with the new percentage. The baker's percentage calculator makes it a one-number change.

Handling wetter doughs

• Use wet hands rather than extra flour when handling sticky dough.
• Build strength with a series of folds during bulk fermentation rather than heavy kneading.
• Shape gently and use a well-floured banneton or towel-lined bowl.
• Step up gradually: get comfortable at one hydration before going a few points higher.

What counts as water and flour

Liquids like milk, beer, tea and juice usually count as water. Eggs and butter contain water but are generally left out of bread hydration figures, which is why enriched doughs look low on paper. Only milled grains count as flour; cocoa, milk powder and potato flakes don't, even though they absorb water.

Hydration and your starter

A stiff starter (say 50–60% hydration) adds less water than a 100% starter of the same weight. If you switch starters, recheck the true hydration of your recipe. See our starter feeding guide for how feeding sets a starter's hydration.

A quick way to test a new flour

Mix a small batch at the hydration your recipe calls for, then hold back about 5% of the water. After a few minutes' rest, feel the dough. If it's stiff and tearing, add the reserved water a little at a time. Weigh what you used and work out the new percentage, so the next batch starts in the right place.

Common questions

What hydration should a beginner use?

A moderate hydration is easier to handle while you learn to fold and shape. King Arthur Baking suggests getting comfortable with an 80% dough's folding before attempting a 100% hydration bread.

Can hydration be over 100%?

Yes. Some breads, especially with thirsty high-protein or whole-grain flours, have more water than flour.

Why is my dough wetter than the recipe suggests?

If the recipe lists hydration without counting the starter, the true hydration is different. Flour absorption also varies by brand and type.

Should I change hydration when swapping in whole wheat?

Usually you need more water with whole-grain flour. Add it in small amounts and note the new percentage in your recipe.