Baker's Percentage Chart: Hydration Levels for All Bread Types
Not sure what hydration level to use for your bread? This comprehensive baker's percentage chart shows the ideal hydration ranges for every popular bread type, from dense bagels at 55% to ultra-wet ciabatta at 85%.
Bookmark this page as your go-to reference whenever you're developing a new recipe or adjusting an existing one.
Complete Bread Hydration Chart
Remember: In baker's percentage, flour is always 100%, and hydration is the percentage of water relative to flour weight.
| Bread Type | Hydration % | Characteristics |
|---|---|---|
| Bagels | 55-60% | Dense, chewy, stiff dough that holds shape when boiled |
| Pretzels | 50-55% | Very stiff dough, tight crumb, traditional chewy texture |
| Sandwich Bread | 60-65% | Soft, fine crumb, perfect for slicing and toasting |
| Baguette (Traditional) | 65-70% | Crispy crust, open crumb, classic French bread texture |
| Sourdough Boule | 70-75% | Open crumb, tangy flavor, moderately wet dough |
| Country Bread | 68-72% | Rustic texture, good balance of structure and openness |
| Pizza Napoletana | 60-70% | Extensible, smooth dough for classic Neapolitan style |
| Pizza (High-Hydration) | 70-80% | Modern style, very soft, requires experience to handle |
| Focaccia | 75-85% | Very soft, open crumb, dimpled surface holds olive oil |
| Ciabatta | 80-85% | Extremely wet dough, very open crumb, slipper-shaped |
| Brioche | 65-70% | Enriched with butter/eggs, soft, tender crumb |
| Whole Wheat Bread | 70-80% | Higher hydration needed - bran absorbs more water |
| Rye Bread | 75-85% | Very absorbent, sticky dough, dense crumb structure |
Understanding Hydration Levels
Low Hydration (50-60%): Stiff Doughs
Examples: Bagels, pretzels, some sandwich breads
Characteristics:
- Easy to handle and shape
- Dense, tight crumb structure
- Chewy texture
- Holds shape very well
- Minimal oven spring
Medium Hydration (60-70%): Standard Doughs
Examples: Sandwich bread, baguettes, standard sourdough
Characteristics:
- Manageable dough, easy for beginners
- Moderate crumb openness
- Good balance of texture and structure
- Predictable fermentation
- Versatile for many bread types
High Hydration (70-80%): Wet Doughs
Examples: Artisan sourdough, high-hydration pizza, focaccia
Characteristics:
- Sticky, requires gentle handling
- Open, irregular crumb
- Excellent oven spring
- Requires folding techniques instead of kneading
- Produces lighter, airier bread
Ultra-High Hydration (80%+): Very Wet Doughs
Examples: Ciabatta, some focaccias, experimental breads
Characteristics:
- Very difficult to handle without experience
- Extremely open crumb with large holes
- Often mixed and handled in a stand mixer
- Requires confident shaping technique
- Spectacular visual results
💡 Pro Tip: Flour Type Matters
These hydration percentages assume bread flour (11-13% protein). Different flours absorb water differently:
- All-purpose flour: Use 5-10% less water than bread flour
- Whole wheat flour: Use 5-10% MORE water than white flour
- Rye flour: Use 10-15% more water - rye is very absorbent
- High-protein flour (14%+): Can handle 5-10% more water
How to Use This Chart
Starting a New Recipe
- Choose your bread type from the chart
- Start at the lower end of the hydration range
- Adjust upward in future bakes based on flour absorption
- Account for flour type (see tip box above)
Adjusting Existing Recipes
If your dough feels:
- Too dry and stiff: Increase hydration by 2-5%
- Too wet and impossible to shape: Decrease hydration by 2-5%
- Perfect consistency but wrong crumb: Adjust fermentation time, not hydration
⚠️ Important: Environmental Factors
Hydration isn't just about the percentage - these factors also affect how wet your dough feels:
- Humidity: In humid climates, reduce hydration by 2-5%
- Temperature: Warmer doughs feel wetter and stickier
- Mixing method: Machine mixing can handle higher hydration
- Flour freshness: Older flour absorbs less water
Beyond Basic Hydration: Other Key Percentages
While hydration is crucial, here are other common baker's percentages to know:
| Ingredient | Typical % | Purpose |
|---|---|---|
| Salt | 1.8-2.5% | Flavor, gluten strength, fermentation control |
| Instant Yeast | 0.5-1% | Leavening agent for yeasted breads |
| Sourdough Starter | 10-20% | Leavening and flavor for sourdough |
| Sugar | 2-10% | Sweetness, crust color, yeast food |
| Butter/Oil | 3-20% | Tenderness, richness, shelf life |
Never Calculate Manually Again
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Conclusion: Start Low, Adjust Up
Use this baker's percentage chart as a starting point, not a rigid rule. Every flour, climate, and baker is different. The best approach:
- Start at the lower end of the hydration range
- Take notes on dough feel and final results
- Adjust by 2-5% increments in future bakes
- Find YOUR perfect hydration for your flour and environment
Happy baking! For automatic hydration calculations, try a baker's percentage calculator that handles the math for you.
Frequently Asked Questions
What hydration should I use for sourdough bread?
Sourdough bread typically uses 70-75% hydration. This creates a moderately wet dough that produces an open crumb structure with good flavor development.
What is the best hydration for pizza dough?
Traditional Neapolitan pizza uses 60-70% hydration for a smooth, extensible dough. Modern high-hydration pizza uses 70-80% for a lighter, airier crust but requires more skill to handle.
Why does whole wheat flour need more water?
Whole wheat flour contains bran which absorbs more water than white flour. Use 5-10% higher hydration when substituting whole wheat to achieve similar dough consistency.