GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 102 of 500
Work out dough hydration from the flour and liquid weights, including any milk or other liquid added on top of the water.
Try sample values — fills the form with the worked example below.
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Hydration (total liquid, %)
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Water only (%)
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Total dough weight (kg)
Equation: Hydration (%) = total liquid weight ÷ flour weight × 100. Total dough weight = flour + total liquid. Water-only hydration uses water alone in the same equation.
Method: Baker's percentage convention as used in the straight-dough baking procedure of AACC 10-10.03. Liquid means water plus milk, juice or any other liquid weighed into the mixer.
Assumptions: all weights are as weighed; liquids in eggs, butter or preferments are not counted unless entered as other liquid.
Limitations: the same hydration feels different on different flours — protein content and damaged starch change how much water the flour can hold (see farinograph water absorption, ICC 115/1).
Rounding: percentages and dough weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Baker's percentage convention as used in the straight-dough baking procedure of AACC 10-10.03. Liquid means water plus milk, juice or any other liquid weighed into the mixer.
Assumptions: all weights are as weighed; liquids in eggs, butter or preferments are not counted unless entered as other liquid.
Limitations: the same hydration feels different on different flours — protein content and damaged starch change how much water the flour can hold (see farinograph water absorption, ICC 115/1).
Rounding: percentages and dough weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 1 kg flour with 0.65 kg water. Hydration = 0.65 ÷ 1 × 100 = 65.00%; total dough = 1.65 kg.
Enter values above to see results.
Typical hydration: sandwich bread 55–65%, baguette 65–72%, ciabatta 75–85%, enriched dough 50–60%. Tool 102 of 500 — GIFSQ
