Dough Hydration Calculator
Calculate baker's dough hydration, total dough mass and water share from weighed flour, water and other ingredients.
Your results
Calculation breakdown
- Hydration
- total water mass ÷ total flour mass × 100
Worked example
One kilogram of flour with 650 g water and 200 g other ingredients is 65% hydration, 1.85 kg total dough and 35.1% water by mass.
Assumptions
- All flour and water contributions intended for baker's percentages are included.
- Masses are measured before processing loss.
Sources
Rates effective 23 August 2026.
How this calculator works
Calculate dough hydration, total dough mass and water share from flour, water and other ingredient masses using baker's conventions. Hydration remains flour-relative while water share answers a different question about the composition of the complete dough. Inputs and intermediate values stay visible so an Australian club, venue or food team can reproduce the estimate and replace assumptions with measured operating data.
Frequently asked questions
Which inputs matter most for the dough hydration result?
Weigh ingredients consistently and decide whether water contained in preferments or other ingredients must be decomposed into flour and water. Keep the measurement period and definitions consistent when comparing results.
What is not captured by this dough hydration calculation?
Flour absorption, temperature, mixing, preferments and ingredient-bound water affect dough behaviour beyond the headline percentage. Treat the output as one planning measure rather than a complete operating decision.
When should the dough hydration estimate be recalculated?
Recalculate when quantities, participants, rules, equipment, packaging or operating conditions change. For this topic, weigh ingredients consistently and decide whether water contained in preferments or other ingredients must be decomposed into flour and water.