Bread Hydration Calculator

Calculate hydration, build a dough formula from your flour amount, or estimate a dough formula from total dough weight.

What is my dough hydration?

Enter your ingredients below. This version can include starter and selected enriched ingredients in the hydration estimate.

Main Dough Ingredients

Main Flour (g)

Added Water (g)

Salt (g)

Yeast (g)

Optional Starter

Starter Amount (g)

Starter Hydration (%)

Optional Enriched Ingredients

Milk (g)

Egg (g)

Sweetener Type

Sweetener Amount (g)

Butter (g)

Oil (g)

Include water from milk, egg, sweetener, and butter in hydration estimate

Water estimates used: milk 87%, egg 74%, honey 17%, maple syrup 33%, sugar 0%, butter 16%, oil 0%.

I know my flour amount

Enter your total flour target and target hydration. Salt and yeast default to grams, or you can switch to baker’s percentages.

Formula Targets

Total Flour in Formula (g)

Target Hydration (%)

Use baker’s percentages instead

Salt (g)

Yeast (g)

Optional Starter

Starter Amount (g)

Starter Hydration (%)

Not sure what your starter hydration is? Use my starter ratio and hydration calculator first, then come back here.

Optional Enriched Ingredients

Milk (g)

Egg (g)

Sweetener Type

Sweetener Amount (g)

Butter (g)

Oil (g)

Count water from milk, egg, sweetener, and butter toward hydration

Water estimates used: milk 87%, egg 74%, honey 17%, maple syrup 33%, sugar 0%, butter 16%, oil 0%.

I know my total dough size

Enter your target dough weight and hydration to estimate the flour and water. Salt and yeast default to grams, or you can switch to baker’s percentages.

Formula Targets

Total Dough Weight (g)

Target Hydration (%)

Use baker’s percentages instead

Salt (g)

Yeast (g)

Optional Starter

Starter Amount (g)

Starter Hydration (%)

Not sure what your starter hydration is? Use my starter ratio and hydration calculator first, then come back here.

Optional Enriched Ingredients

Milk (g)

Egg (g)

Sweetener Type

Sweetener Amount (g)

Butter (g)

Oil (g)

Count water from milk, egg, sweetener, and butter toward hydration

Water estimates used: milk 87%, egg 74%, honey 17%, maple syrup 33%, sugar 0%, butter 16%, oil 0%.

Fresh Milled Hydration Guide

60–70% = firmer dough, easier to handle
70–80% = common range for many fresh milled breads
80%+ = softer, wetter dough that may feel sticky

Fresh milled flour often absorbs more water than commercial flour. The same hydration percentage may feel different depending on the grain, how finely it’s milled, and how long the dough rests.

By using this tool, you agree to our Terms of Use.

This calculator is designed to give helpful estimates, but real dough can vary. Flour type, starter hydration, grain variety, milling method, and room conditions can all affect your final results. Always adjust as needed based on dough feel and your own baking experience.