What is Hydration Percentage (Baker's Math)?
Definition & Culinary Usage
In baker's percentages, hydration refers to the weight ratio of total liquids relative to total flour weight (e.g. 700g water to 1000g flour equals 70% hydration). Higher hydration doughs produce an open, airy crumb structure with large fermentation pockets, but require gentle folding and structure-building techniques.
Recipes Using Hydration Percentage (Baker's Math)
Baking
85m
Beginner Artisan Country Sourdough Bread
A foolproof guide to baking open-crumb artisan sourdough boule at home with a blistered, crackling crust, chewy interior, and mild tang.
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4.9
(18)
European