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Hydration is the ratio of water to flour, expressed as a percentage of flour weight. At 75% hydration, for every 100g of flour you use 75g of water. Higher hydration = stickier, more open crumb. Lower = easier to handle, denser.
| Hydration | Dough feel | Difficulty | Crumb |
|---|---|---|---|
| 60–65% | Stiff, easy to handle | Beginner | Tight, sandwich-style |
| 65–75% | Soft, slightly tacky | Beginner | Medium, good all-rounder |
| 75–82% | Sticky, needs technique | Intermediate | Open, artisan style |
| 82–90% | Very wet, slack dough | Advanced | Very open, chewy |
| 90%+ | Pourable, extreme slack | Expert | Ciabatta-style holes |
In baker's math, every ingredient is expressed as a percentage of total flour weight — not total dough weight. Flour always = 100%. This makes scaling and adjusting recipes easy regardless of batch size.