The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

70% hydration

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Stephanie Brim's picture

First real success on a stone.

January 19, 2009 - 5:33pm -- Stephanie Brim

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.


I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:


300g flour (100%)


210g water (70%)


6g active dry yeast (2%)


6g salt (2%)


This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

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