Dough hydration

Dough hydration refers to the ratio of water to flour in a dough, expressed as a percentage. For example, if you have 100 grams of flour and add 60 grams of water, the hydration level is 60%. This percentage influences the dough's texture, elasticity, and overall handling; higher hydration creates a wetter, more extensible dough, often leading to a lighter, airier bread, while lower hydration results in a firmer, denser product. Adjusting hydration levels is a key tool for bakers to achieve desired bread qualities and workability.