Mastering Dough Hydration: The Key to Better Bread

Dough hydration is one of the most important factors in bread making. It affects everything from crumb structure to crust development, and mastering it is key to creating the perfect loaf.

Understanding Hydration Percentages

60% Hydration - Low Hydration Dough

• Perfect for bagels and pizza dough
• Creates a tight, chewy crumb structure
• Easier to handle and shape

65% Hydration - Standard Bread Dough

• Ideal for sandwich bread and basic artisan loaves
• Good balance of handling and openness
• Suitable for most bread recipes

70-75% Hydration - Artisan Bread

• Creates an open, irregular crumb structure
• Perfect for rustic breads and ciabatta
• Requires more skill to handle

80%+ Hydration - High Hydration

• Results in very open crumb structure
• Creates thin, crispy crusts
• Challenging to handle without experience

Factors Affecting Hydration

• Flour type and protein content
• Whole grain vs. refined flour
• Additional ingredients (oils, eggs)
• Ambient humidity

Tips for Working with Different Hydrations

• Start with lower hydration doughs to build confidence
• Use stretch and fold techniques for higher hydration
• Consider autolyse for better flour hydration
• Adjust hydration based on flour type