60%
Stiffer starting point
Often easier to shape, although flour type changes the feel.
Understand your dough
Baker’s Percentage & Dough Hydration Calculator
Use flour as 100% to compare bread and pizza formulas, calculate hydration, and see total dough weight.
Formula basics
Flour is always 100%
Divide each ingredient weight by flour weight, then multiply by 100. A 500g flour dough with 350g water has 70% hydration.
70%
Medium-to-high hydration
Common territory for many lean artisan doughs.
80%+
Very high hydration
Usually needs suitable flour and confident handling.
Why baker’s percentages help
Percentages let you compare recipes of different batch sizes and rebuild a formula from any flour quantity. They also make salt, yeast, and hydration changes easier to reason about.
FAQ
Dough calculator questions
Is flour always 100%?
Yes. Other percentages are calculated relative to total flour weight.
How do I include starter?
Split it into its flour and water contributions and add those to the totals.
Does higher hydration always mean better bread?
No. The right hydration depends on flour, style, process, and the result you want.
Keep your best dough formula
Save recipes and iteration notes with CookClip.