Bread Hydration Calculator

Turn flour weight and hydration into exact water, salt and yeast amounts for any loaf.

Hydration for your loaf

Flour in grams

Hydration percent

Salt percent

Instant dry yeast percent

Olive oil percent Include oil

Sugar or honey percent Include sugar

Water: — g

Salt: — g · yeast: — g

Oil: — g · sugar or honey: — g

Total dough weight: — g

Dough feel: —

Hydration is water weight divided by flour weight, so a 75 percent dough uses 750 g of water for every 1000 g of flour.

Enter the weight of flour you are using in grams.
Set the hydration percentage you want, plus salt, yeast and any extras.
Weigh the water, salt and yeast shown, then compare your dough with the style table.

Common questions about the free online bread hydration calculator.

It is the weight of water divided by the weight of flour, written as a percentage, so 75 percent means 750 g of water per 1000 g of flour.

At 75 percent hydration you need 375 g of water, and at 65 percent you need 325 g, so the flour weight sets the scale.

Between 60 and 68 percent is the most forgiving range for beginners and still bakes into a good everyday loaf.

A wetter dough ferments faster and gives a more open crumb, and sourdough bakers often work between 70 and 85 percent.

Yes. Whole wheat flour absorbs more, so add about five to ten percent more water than you would for white flour.

Two percent of the flour weight is the standard, which is about 10 g of salt for 500 g of flour.

Oil adds fat rather than water, so it softens the crumb and browns the crust but it does not count towards hydration.

Let it rest for twenty minutes, then use wet hands and folds instead of adding flour, which would change the hydration.

No. Every figure is calculated in your browser and nothing you type is sent to a server.

Yes. It is completely free, needs no account and has no limit on how many loaves you plan.

Last updated: October 10, 2026