How this calculation works
The Bread Hydration & Baker's Math Calculator computes ingredient weights using standard professional baker's percentages where total flour weight always equals 100%.
Mathematical formula and logic
Water (g) = Flour × (Hydration % / 100). Salt (g) = Flour × (Salt % / 100). Starter (g) = Flour × (Starter % / 100). Total Dough = Flour + Water + Salt + Starter.
Worked example
For 1,000g of flour at 72% hydration, 2.0% salt, and 20% sourdough starter: Requires 720g water, 20g fine sea salt, and 200g active levain, yielding a total batch dough weight of 1,940 grams (approx two 970g artisan boules).
Calculation assumptions
- Baker's percentage defines flour as the 100% reference denominator.
- Sourdough starter is assumed at standard 100% hydration (equal parts flour and water).
Frequently asked questions
What is dough hydration in bread baking?
Hydration is the ratio of water weight to total flour weight expressed as a percentage. Higher hydration (75-80%) produces an open, airy crumb with large holes, while lower hydration (60-65%) creates a firmer, easier-to-shape sandwich loaf.
Why is 2.0% salt standard in bread recipes?
2% salt tightens gluten structure, regulates yeast fermentation velocity, and delivers balanced flavor without inhibiting gas development.
What hydration is best for beginner bread bakers?
65% to 70% hydration is ideal for beginners. It provides excellent flavor and texture while remaining easy to handle and score without sticking.
How does flour protein content affect hydration capacity?
High-protein bread flour (12.5% to 14% protein) absorbs more water than all-purpose flour (10-11% protein), allowing higher hydration levels without turning into a slack dough.
How many loaves does 1,000g of flour make?
1,000g of flour at 72% hydration makes approximately 1,940g of dough, which divides into two standard 970g artisan loaves or four 485g baguettes.
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