Dough hydration baker's percentage
Hydration
72.7 %
550 g flour, 400 g water in all · 9.1% of the flour from the starter
add 335 g of water (for 70 %)
Usual hydration
| Bread | Hydration |
|---|---|
| Bagel | 50–58 % |
| Pizza napoletana | 56–63 % |
| Sandwich loaf | 58–65 % |
| Baguette | 65–75 % |
| Sourdough country loaf | 70–80 % |
| Ciabatta | 70–85 % |
| Focaccia | 70–85 % |
Hydration is the water divided by the flour, by weight: 350 g of water for 500 g of flour is 70 %. The starter counts too: a 100 % starter is half flour, half water, and both go into the totals here.
Higher hydration gives an open, airy crumb and a sticky dough; lower gives a tighter crumb and a dough that is easier to shape. Milk counts as water; eggs and butter usually do not.
Questions
How do I calculate dough hydration?
Divide the total water by the total flour, by weight, and multiply by 100. Include the water and flour inside your starter.
How does sourdough starter count?
Split it by its own hydration: 100 g of a 100 % starter is 50 g flour and 50 g water, added to the dough's flour and water.
What hydration for a beginner sourdough?
Around 70 %: the dough is still easy to handle. Go up a few percent at a time once shaping feels comfortable.
What is TA (Teigausbeute)?
The German way of writing hydration: 100 plus the water percentage, so TA 170 means 70 % water.