Free bread hydration chart (dough hydration percentage by bread type). Hydration % = (water ÷ flour) × 100. Higher hydration usually means a wetter dough and a more open, irregular crumb. Use the calculator when you need exact grams for a target %.
Dough hydration chart overview
bagel55–60%
sandwich loaf65–72%
baguette65–70%
sourdough65–85%
pizza napoletana55–65%
ciabatta75–85%
focaccia80–90%
brioche40–60%
croissant30–40%
20%55%110%
Detailed bread hydration percentage chart
| Bread type | Hydration range | Texture & character | Examples |
|---|---|---|---|
| bagel | 55–60% | Stiff, low-hydration dough, boiled before baking. Dense and chewy. | New York bagel, Montreal bagel |
| sandwich loaf | 65–72% | Everyday pan bread. Moderate hydration for a tight, sliceable crumb that holds fillings. | Pullman loaf, Milk bread, White sandwich |
| baguette | 65–70% | Classic French baguette. Moderate hydration for open crumb and a crisp crust. | Baguette Tradition, Pain de campagne |
| sourdough | 65–85% | Wide range by flour and crumb goal. Higher hydration usually means a more open crumb. | Country sourdough, Whole wheat sourdough, Rye sourdough |
| pizza napoletana | 55–65% | Neapolitan pizza. Lower hydration for a dough you can hand-stretch without tearing. | Margherita, Marinara |
| ciabatta | 75–85% | Italian slipper bread. High hydration for large, irregular holes and a chewy crumb. | Ciabatta al latte, Ciabatta integrale |
| focaccia | 80–90% | Very wet dough, poured into a pan. High hydration and oil for an airy crumb. | Focaccia genovese, Focaccia barese |
| brioche | 40–60% | Enriched dough. Eggs and butter replace some of the water. Tight, pillowy crumb. | Brioche parisienne, Brioche tressée |
| croissant | 30–40% | Laminated dough. Low water hydration; flakiness comes from the butter layers. | Croissant au beurre, Pain au chocolat |
Turn a percentage into water weight
For 500 g of flour: 60% needs 300 g water, 70% needs 350 g, and 80% needs 400 g.
Use these ranges as starting points. Flour, added ingredients and handling change how a dough feels. Count the flour and water in a starter separately.
Frequently asked questions
- This bread hydration chart maps common bread types to their typical dough hydration percentage ranges, so you can look up a target before you mix and see where a recipe sits next to bagels, sandwich loaves, sourdough, or focaccia.
- It is a table of water-to-flour ranges by bread style. Hydration % = (water ÷ flour) × 100. Use the chart to pick a target, then the free dough hydration calculator when you need exact gram weights for that percentage.
- Hydration ranges vary because different flours absorb water differently, bakers have different technique levels, and there is no single correct answer for most breads. The chart shows commonly accepted ranges, not strict rules. Your flour brand and local humidity will shift the ideal number.
- Around 50–55% is the practical floor for yeasted breads. Below that the dough becomes too stiff to properly develop gluten and will bake into a dense, crumbly loaf. Cracker doughs and some flatbreads can go lower because they do not rely on gluten for lift.
- Some ciabatta and no-knead recipes push to 85–90%. Beyond 80%, bread doughs are more batter-like and require high-hydration techniques (stretch and fold, banneton proofing, baking in a covered vessel). Some specialty breads like pain de campagne can exceed 90% in the hands of experienced bakers.
- Find the bread type you want to make and check the hydration range. If you're a beginner, aim for the lower end of the range. The dough will be more forgiving. As your shaping and gluten development skills improve, you can work toward the higher end for a more open crumb.