The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hydration %

gjfrenchie1's picture

hydration %

Concerning hydration: When one talks about hydration does it represent the amount of water to flour? If you want to to make pizza dough at 60% hydration does that mean you use 275 grams of water for 500 grams of flour? If this is the case how about the olive oil and diastatic malt powder? 

Looking for advice!


Floydm's picture

100% is the total flour weight, so a 60% hydration dough with 500g flour would have 300g water.

The same goes for the oil and malt powder... if the same recipe had 25g olive oil, in baker's percentages that'd be 5%.

mrfrost's picture

Hydration and Baker's Math primer:

Click on "Handbook" tab at top of any page here:

Handbook > Bread Basics > Baker's Math