How do I calculate 70% hydration?
For 300 g flour, 300 × 70% = 210 g water.
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
- Enter flour and water in grams.
- Enter additional water and target hydration.
- 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
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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