How to Calculate Baker's Percentages & Sourdough Bread Hydration
Master artisan bread mathematics. Learn how to calculate flour-basis baker's percentages, dough hydration levels, and leaven ratios for sourdough and baguettes.
How to Calculate Baker's Percentages & Sourdough Bread Hydration
Professional bakeries worldwide do not measure recipes using standard percentages (where all ingredients sum to 100%). Instead, they use Baker's Percentages (Baker's Math), where Total Flour Mass is always set to 100.0%, and all other ingredients (water, salt, yeast, levain) are calculated relative to that flour weight.
This guide breaks down the baker's percentage equations, explains how dough hydration dictates crumb structure, and connects to the CalculatorAll Bread Hydration Calculator.
The Baker's Percentage Formula
Ingredient Baker's % = (Weight of Ingredient in Grams / Total Flour Weight in Grams) Γ 100
Dough Hydration % = (Total Water Weight in Grams / Total Flour Weight in Grams) Γ 100
Standard Artisan Sourdough Formula Example (1,000g Flour Basis)
| Ingredient | Weight (Grams) | Baker's Percentage (%) | Purpose in Dough |
|---|---|---|---|
| Bread Flour (100%) | 1,000 g | 100.0% | Structural gluten matrix baseline |
| Water (75% Hydration) | 750 g | 75.0% | Promotes open, custardy crumb |
| Active Sourdough Starter (20%) | 200 g | 20.0% | Wild yeast & lactobacillus fermentation |
| Fine Sea Salt (2%) | 20 g | 2.0% | Tightens gluten & balances flavor |
| Total Dough Weight | 1,970 g | 197.0% | Yields two ~985g artisan loaves |
Bread Hydration Levels & Crumb Styles
- Low Hydration (58% β 64%): Stiff, easy to shape, tight crumb. Ideal for sandwich bread, bagels, and pretzels.
- Medium Hydration (65% β 72%): Classic artisan balance. Easy handling with moderate open crumb structure. Standard for French boules and country loaves.
- High Hydration (75% β 85%+): Wet, sticky dough requiring coil folds and high-protein flour. Produces large wild air pockets (alveoli), crispy thin crusts, and custardy crumb (ciabatta, pan de cristal, open-crumb sourdough).
Try the numbers with our calculator
Use your own assumptions instead of relying on a generic example.
Calculate Dough Hydration & Baker's Percentages
