Kitchen

Dough Hydration Calculator

Enter flour, water, and additional water to check current dough hydration and how much water is needed for the target.

Updated: May 15, 2026

Input

Calculate dough hydration from flour and water, then estimate water needed for a target hydration.

This simple version excludes eggs, milk, fats, tangzhong, and ingredient moisture. Flour type and absorption change dough feel.

Result

65%

Current hydration

15g to add

Water to target

210g

Target total water

195g

Current total water

-5%

Hydration difference

Use this as a guide and adjust for your real conditions.

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How to use

  1. Enter flour and water in grams.
  2. Enter additional water and target hydration.
  3. Current hydration and water to target appear on the right.

Useful tips

  • Useful when you want to find water for 70% hydration; adjust inputs to compare outcomes.
  • Useful when you want to check hydration after adding water; adjust inputs to compare outcomes.
  • Prefer product labels, recipe notes, and equipment markings when available.
  • When unsure, start with a smaller or shorter estimate and adjust from the actual result.

Formula

Hydration (%) = total water grams ÷ flour grams × 100. Target total water = flour grams × target hydration ÷ 100.

Notes

  • This simple version excludes eggs, milk, fats, tangzhong, and ingredient moisture.
  • Flour type, room temperature, absorption, and mixing change dough feel.
  • Higher hydration can be harder to handle, so adjust by the actual dough state.
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FAQ

How do I calculate 70% hydration?

For 300 g flour, 300 × 70% = 210 g water.

Does it include eggs or milk?

No. This simple version does not convert those automatically. If needed, convert the water portion yourself and enter it as water.

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