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Understanding Hydration

Hydration is the ratio of water to flour in your dough, expressed as a percentage. It's the single biggest factor that determines your bread's texture, crumb structure, and how the dough handles.

How to Calculate Hydration

Hydration % = (Water Weight ÷ Flour Weight) × 100

Example: 70% Hydration

500g flour + 350g water

350 ÷ 500 = 0.70 × 100 = 70%

Example: 80% Hydration

500g flour + 400g water

400 ÷ 500 = 0.80 × 100 = 80%

Don't forget your starter

Your sourdough starter is typically 100% hydration (equal parts flour and water). When calculating total dough hydration, include the flour and water from your starter in the totals. For example, 100g of 100% hydration starter adds 50g flour and 50g water to your recipe.

Hydration Levels Compared

Low Hydration

55-65%

Dense, tight crumb. Firm dough.

50%100%

Common uses: Bagels, pretzels, pasta, some rye breads

  • Very stiff and easy to handle
  • Minimal sticking - great for beginners
  • Tight, uniform crumb with small holes
  • Chewy texture with a sturdy crust
  • Holds shape well without a banneton

Low hydration doughs are forgiving and easy to shape. They won't give you big, open holes, but they produce incredibly chewy, satisfying bread. This is where most people should start.

Medium Hydration

65-72%

Balanced crumb. Moderately open.

50%100%

Common uses: Classic sourdough loaves, sandwich bread, country bread

  • Manageable dough that's slightly tacky
  • Good balance of flavor and structure
  • Medium-sized holes with a soft crumb
  • Versatile - works for most recipes
  • Easier to score cleanly than high hydration

This is the sweet spot for everyday baking. Most sourdough recipes you'll find online fall in this range. The dough is workable, shapes well, and produces a loaf with good oven spring and a nice mix of open and tight crumb.

High Hydration

72-80%

Open, airy crumb. Sticky dough.

50%100%

Common uses: Artisan sourdough, ciabatta-style, focaccia

  • Slack and sticky - requires wet hands to handle
  • More stretch and folds needed for structure
  • Large, irregular holes (open crumb)
  • Thinner, crispier crust with better blistering
  • More flavor complexity from longer fermentation

High hydration is where you get those Instagram-worthy open crumb shots. But it requires more experience - the dough is sticky, harder to shape, and less forgiving. Master the basics at 70% before pushing higher.

Very High Hydration

80-90%+

Very open, custard-like crumb. Batter-like dough.

50%100%

Common uses: Focaccia, pan loaves, ciabatta

  • Almost pourable - more batter than dough
  • Requires a pan or tray (won't hold shape freeform)
  • Extremely open crumb with large air pockets
  • Crispy exterior with a moist, almost custardy interior
  • Maximum flavor development

At this level, you're working with something closer to a thick batter. Focaccia at 80-85% is a great entry point - it bakes in a pan so shaping doesn't matter, and the results are incredible.

Flour Matters Too

Whole Wheat & Rye Absorb More Water

Whole grain flours contain the bran and germ, which absorb significantly more water than white flour. A dough at 75% hydration with 100% whole wheat will feel much drier than the same hydration with bread flour. When using whole grains, you'll typically want to add 5-10% more water.

Protein Content Affects Absorption

Bread flour (12-14% protein) absorbs more water than all-purpose flour (10-12% protein). If you switch flour brands or types, you may need to adjust your water. Always hold back 20-30g of water and add it gradually during mixing - you can always add more, but you can't take it out.

Autolyse Helps

Mixing just flour and water and letting it rest for 30-60 minutes before adding salt and starter (the autolyse) allows the flour to fully hydrate. This makes the dough easier to handle and improves gluten development, especially at higher hydrations.

Practical Tips

  • Start at 70%: If you're new to sourdough, 70% hydration with bread flour is the perfect starting point. It's forgiving enough to shape easily but wet enough to get a nice open crumb.
  • Increase by 5% at a time: Once you're comfortable at a hydration level, bump it up by 5%. Going from 70% to 75% is a bigger change than it sounds - give yourself a few bakes to adjust.
  • Use wet hands: When working with high hydration doughs, keep a bowl of water nearby. Wet your hands before touching the dough. It prevents sticking without adding flour, which would change your hydration.
  • Cold helps: High hydration dough is much easier to handle when cold. If your dough is too sticky to shape, pop it in the fridge for 30 minutes. This is why many bakers do a cold retard overnight.
  • Don't chase numbers: Higher hydration doesn't automatically mean better bread. Some of the best loaves in the world are baked at 65-70%. Find the hydration that gives you the texture YOU enjoy eating.

Ready to bake?

Browse our recipes - each one lists its hydration percentage so you know exactly what to expect.

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