Water-to-flour ratio for baking

Include preferment flour and water for di total dough hydration.

Your numbers

Hydration for di whole dough

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Model treat preferment as flour and water only. Water from eggs, milk and other ingredients no dey included. Hydration compare total water mass with total flour mass.

Formula

Use Fₚ = S/(1+h), Wₚ = S−Fₚ and H = (W+Wₚ)/(F+Fₚ). S na preferment mass, h na im hydration fraction, and F and W na main-dough flour and water, all masses for g. Total hydration H dey show as percentage.

Include preferment flour and water for di total dough hydration.

Example wey show the calculation

Flour for main dough (g): 450
Water for main dough (g): 300
Total mass of flour-and-water preferment (g): 100
Water compared to flour for preferment (%): 100

Hydration for di whole dough: 70 %
All di flour together: 500 g
All di water together: 350 g

Where e fit work and limits

Model treat preferment as flour and water only. Water from eggs, milk and other ingredients no dey included. Hydration compare total water mass with total flour mass.

We check inputs for missing values and allowed ranges. Result wey pass the finite numeric range no go show. Rounding affect wetin display, while calculation use the model numeric precision.

Check your units and assumptions before you rely on result. Changing label no convert currency or physical unit.

Version of di formula: e967804faee4 · Example don get check: 2026-10-30

Method