Dough hydration, expressed as a percentage, represents the ratio of water to flour in a dough formulation. It is determined by dividing the weight of the water by the weight of the flour, then multiplying by 100. For instance, if a dough contains 500 grams of flour and 350 grams of water, the hydration percentage is calculated as (350 / 500) * 100 = 70%. All water from all ingredients should be accounted for, including any water in eggs, milk, or starters.
Understanding this water-to-flour ratio is critical in baking as it significantly impacts the dough’s texture, handling properties, and the final product’s characteristics. Higher hydration often results in a more open crumb, improved extensibility, and a chewier texture. Historically, bakers have adjusted this ratio empirically, relying on experience to achieve desired results. However, precise calculation allows for greater consistency and reproducibility, enabling bakers to fine-tune recipes and adapt them to different flour types and environmental conditions.
