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Dough Hydration Calculator

Calculate dough hydration and salt percentage from flour, water and salt weights.

Different flours absorb water differently. Use this as a repeatable starting point.

Notes and next steps

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How it works

Calculate dough hydration and salt percentage from flour, water and salt.

Formula used: Hydration % = water ÷ flour × 100. Salt % = salt ÷ flour × 100.

Worked example

500 g flour and 325 g water is 65% hydration. 10 g salt is 2%.

Common mistakes
  • Counting oil or eggs as water without adjusting.
  • Mixing grams and millilitres loosely.
  • Assuming every flour handles hydration the same.
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