If you’re confused whether or not you are using a high or low hydration method or recipe, here is how you find out.

It’s actually very simple. Your hydration is the total amount of water in grams , divided by the flour amount in grams, and then multiplied by 100. That is the hydration percentage value of your dough.

So again, for copy and paste:

Water grams ÷ Flour grams x 100

Between 60% and 75% is considered ideal for Artisan boules.

50-58% for bagels or sandwich breads.

Hope that helps. You’ll find it handy as a guide when you start adding things to your dough or tweaking recipes.