Dough Hydration

Dough hydration is a fundamental concept of bread-making, denoting the ratio of the amount of water to the amount of flour in the dough, expressed as a percentage. For example, a dough with 700 g of water to 1000 g of flour has a hydration of 70%. This figure directly determines the properties of the future bread.

The higher the hydration, the wetter and stickier the dough; it is harder to work with, but the finished bread has a more open, holey crumb and a thinner, crisp crust (as in ciabatta or focaccia). A dough of low hydration is firmer, easier to handle, and the bread comes out denser, with smaller holes (as in bublyky or bagels). Understanding and consciously managing hydration is one of the baker's key tools, allowing the structure, taste, and appearance of the finished item to be precisely predicted and controlled. Mastering this balance distinguishes the master from the beginner.