Dough Hydration Calculator
Get flour, water, salt, and yeast by weight from a target hydration. Pick a flour or a style preset, enter the dough or flour weight, and the calculator does the baker's percentage math and warns when a flour cannot take that much water.
At a glance
| What it does | Calculates bread, pizza, and pasta dough by baker's percentages, with flour-absorbency guardrails. |
|---|---|
| Inputs | Flour type (all-purpose to rye, spelt and more), a baking-style preset (Neapolitan pizza, sourdough boule, and others) or custom percentages, calculation mode (target dough weight or target flour mass), and the target weight. |
| Outputs | Flour, water, salt (and starter where relevant) by weight, the hydration percentage, and structural warnings when a combination will misbehave. |
| Cost & privacy | Free, ad-free, no signup. Runs entirely in your browser — nothing is uploaded. |
How to Build Your Dough
1. Choose Your Style
Select a Flour Type or pick a Baking Style Preset (like Sourdough or Tokyo Ramen) to instantly snap the slider to its traditional water ratio.
2. Set Your Yield
Type in the exact total weight of dough your recipe or pan demands in ounces or grams.
3. Weigh & Bake
Read your instant, zero-guesswork ingredient list below. No loose cups or spoons—just precise kitchen scale metrics.
Flour Mass
100% base flour
20.4 oz
Water Mass
72% hydration
14.7 oz
Salt Mass
2% base weight
0.4 oz
Yeast Mass
1% base weight
0.2 oz
Next Steps for Your Cook
How dough hydration is calculated
Dough hydration is the weight of water in a dough expressed as a percentage of the flour — not of the total dough. This is the heart of baker's percentages: flour is always the 100% baseline, and every other ingredient is measured against it. A dough with 1,000g of flour and 720g of water is at 72% hydration. Working this way means a recipe scales cleanly to any batch size and stays consistent regardless of the units you use, which is why bakers measure by weight rather than by cups.
This calculator works in that direction: set your target hydration and the batch size you want — either a total dough weight or a flour weight — and it returns the exact flour, water, salt, and yeast by weight. Salt and yeast are set as their own baker's percentages of the flour, the same way a written formula would express them. For alkaline noodle doughs it swaps yeast for kansui, and for egg pasta it offers an egg-for-water conversion, since those doughs are built differently from leavened bread.
Hydration isn't a free dial, though — every flour has a practical absorption range. A lean all-purpose flour turns slack and sticky pushed much past 65%, Tipo 00 has a lower ceiling than high-gluten bread flour, and noodle doughs stay deliberately stiff, often under 48%, so they can be rolled and cut. The calculator flags when your target falls outside the workable range for the flour you've chosen, so you can adjust before you mix rather than discovering it with your hands in the bowl.
Pasta dough calculator
Pasta dough runs much drier than bread. Pick “Semolina / Egg Pasta Flour” and the calculator snaps hydration to 45% — the low-water range fresh pasta needs to roll thin and cut into clean strands — and drops the yeast, since pasta is unleavened. Enter your target flour or total-dough weight and it returns the flour, water, and salt (2%) by baker's percentage. For traditional egg pasta it also shows an egg conversion: swap the water weight for whole eggs at about 50g (1.8 oz) each, so the recipe tells you roughly how many eggs to use. Push hydration past about 48% and it warns you — above that, the dough turns too soft to hold a noodle's bite.
Dough hydration chart by style
These are the starting points behind the calculator's presets, shown for 1,000 g of flour. Salt is 2% of the flour in every case; leavened doughs add yeast at 1%.
| Style | Hydration | Water per 1,000 g flour | Salt |
|---|---|---|---|
| Tokyo ramen noodles | 35% | 350 g | 20 g |
| Soba noodles | 40% | 400 g | 20 g |
| Egg pasta (semolina) | 45% | 450 g | 20 g |
| Neapolitan pizza | 60% | 600 g | 20 g |
| French baguette | 65% | 650 g | 20 g |
| Sourdough boule | 72% | 720 g | 20 g |
| Italian ciabatta | 82% | 820 g | 20 g |
To work it out by hand, hydration is water divided by flour:
Hydration % = water weight ÷ flour weight × 100
Flour = target dough weight × 100 ÷ (100 + hydration % + salt % + yeast %)
For 1,000 g of sourdough at 72%, the percentages add up to 175 (100 flour + 72 water + 2 salt + 1 yeast). That gives 571 g flour, 411 g water, 11 g salt, and 6 g yeast, which is exactly what the calculator returns in Target Total Dough Weight mode.
Frequently Asked Questions
What is dough hydration?
Hydration is the weight of water in a dough expressed as a percentage of the flour weight. A 70% hydration dough has 700g of water for every 1000g of flour. Higher hydration generally means a more open, airy crumb.
What is baker's percentage?
Baker's percentage expresses every ingredient as a percentage of the total flour weight, which is always 100%. It lets you scale a formula to any batch size while keeping the ratios identical.
How much hydration does my bread need?
It depends on the style — pizza and bagels run lower, ciabatta and rustic sourdough run much higher. This tool includes presets for common styles, such as Neapolitan at 60%, baguette at 65%, sourdough at 72%, and ciabatta at 82%, as starting points.
Why does my high-hydration dough feel too sticky?
Different flours absorb different amounts of water. If a dough is unmanageable, the flour may be near its absorption ceiling — the tool flags when your target exceeds what a given flour typically handles.
How do you calculate dough hydration?
Divide the weight of the water by the weight of the flour and multiply by 100. A dough with 1,000 g of flour and 650 g of water is at 65% hydration. Count every flour in the recipe as flour, and weigh rather than measure by cup.
What hydration is pizza dough?
Neapolitan pizza dough sits around 60%, which is the calculator's Neapolitan preset. New York style usually runs a little higher, and pan or Roman styles higher still. Start at 60% with Tipo 00 flour and move up a few points at a time.
What hydration is fresh pasta dough?
Much lower than bread. The calculator sets semolina or egg pasta dough to 45% and leaves out the yeast, and it warns once you push past about 48%, where the dough turns too soft to roll thin and cut cleanly.
