1. Definition of Hydration
Hydration is the percentage of water relative to flour weight in a dough. Using baker's percentages, flour is always 100%, and other ingredients are calculated as percentages of flour.
Hydration % = (Water ÷ Flour) × 100
2. Examples
- 500 g flour + 350 g water → 70% hydration
- 300 g flour + 204 g water → 68% hydration
- 1000 g flour + 800 g water → 80% hydration
3. Dough Feel and Technique
- 50%: stiff, easy to handle (bagels, pretzels)
- 60–65%: firm but kneadable (sandwich loaves)
- 68–72%: moderate artisan (baguettes, French bread)
- 75–85%: high hydration, sticky, requires folding (sourdough boules, ciabatta)
- 90%+: very wet, batter-like (focaccia)
4. Why Hydration Matters
Higher hydration gives open crumb, longer fermentation, and requires gentle folding. Lower hydration yields tighter crumb, shorter fermentation, and is easier to shape.
5. Classroom Exercises
- Calculate water for 600 g flour at 85% hydration → 510 g water
- Calculate water for 300 g flour at 68% hydration → 204 g water
- Adjust 800 g flour dough from 75% to 65% hydration → remove 80 g water
6. Hands-On Practice
Mix small batches for comparison:
- 50% hydration: stiff, observe handling
- 70% hydration: moderate artisan, practice kneading
- 85% hydration: high, practice folding and shaping
7. Reference Hydration Chart
| Hydration | Dough Type | Typical Breads |
|---|---|---|
| 50–55% | Stiff | Bagels, Pretzels |
| 60–65% | Moderate | Sandwich Loaves |
| 68–72% | Artisan Moderate | French Bread, Baguette |
| 75–85% | High | Sourdough Boules, Ciabatta |
| 90%+ | Very High | Focaccia, Batter Breads |
8. Tips
- Hydration affects technique, not correctness.
- Demonstrate folding vs kneading per hydration level.
- Emphasize weighing ingredients precisely.
- Discuss effects of flour type and ambient conditions.