{"id":23506,"date":"2026-03-03T15:55:28","date_gmt":"2026-03-03T22:55:28","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23506"},"modified":"2026-03-03T15:59:12","modified_gmt":"2026-03-03T22:59:12","slug":"dough-hydration","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/dough-hydration\/","title":{"rendered":"Dough Hydration"},"content":{"rendered":"<div class=\"elementor elementor-9450 elementor-location-single post-141335 post type-post status-publish format-standard has-post-thumbnail hentry category-sourdough-guides tag-hydration\" data-elementor-type=\"single-post\" data-elementor-id=\"9450\" data-elementor-post-type=\"elementor_library\">\n<div class=\"elementor-element elementor-element-3580578 e-flex e-con-boxed e-con e-parent e-lazyloaded\" data-id=\"3580578\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"e-con-inner\">\n<div id=\"recipe-title-pbs\" class=\"elementor-element elementor-element-aa8a5d4 elementor-widget__width-initial elementor-widget elementor-widget-theme-post-title elementor-page-title elementor-widget-heading\" data-id=\"aa8a5d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-title.default\">\n<div class=\"elementor-widget-container\">\n<h1 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\">From ThePerfectLoaf.com<\/a><\/h1>\n<h1 class=\"elementor-heading-title elementor-size-default\">What Is Dough Hydration? (And How to Get It Right)<\/h1>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-b9b0f73 elementor-align-center elementor-widget__width-initial elementor-widget elementor-widget-post-info\" data-id=\"b9b0f73\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"post-info.default\">\n<div class=\"elementor-widget-container\">\n<ul class=\"elementor-inline-items elementor-icon-list-items elementor-post-info\">\n<li class=\"elementor-icon-list-item elementor-repeater-item-887460c elementor-inline-item\"><span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-custom\"> Everything you need to know about water in bread dough. <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-0a5ce51 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"0a5ce51\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-divider\"><\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-358489d elementor-mobile-align-center elementor-align-center elementor-widget elementor-widget-post-info\" data-id=\"358489d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"post-info.default\">\n<div class=\"elementor-widget-container\">\n<ul class=\"elementor-inline-items elementor-icon-list-items elementor-post-info\">\n<li class=\"elementor-icon-list-item elementor-repeater-item-94d6045 elementor-inline-item\"><a href=\"https:\/\/www.theperfectloaf.com\/author\/maurizio\/\"> <span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-author\"> <span class=\"elementor-post-info__item-prefix\">By<\/span> Maurizio Leo <\/span> <\/a><\/li>\n<li class=\"elementor-icon-list-item elementor-repeater-item-03029b1 elementor-inline-item\"><span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-custom\"> Updated: Jan 15, 2026 <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-8d6381b e-flex e-con-boxed e-con e-parent e-lazyloaded\" data-id=\"8d6381b\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"e-con-inner\">\n<div class=\"elementor-element elementor-element-bde96ad elementor-widget elementor-widget-theme-post-content\" data-id=\"bde96ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-content.default\">\n<div class=\"elementor-widget-container\">\n<p class=\"has-drop-cap\">Dough hydration is one of those topics that seems straightforward at first glance, but quickly reveals itself to be one of the most nuanced aspects of sourdough bread baking. I\u2019ve spent countless mornings at my kitchen counter, hands deep in dough, learning that hydration isn\u2019t just a number in a recipe. It\u2019s a conversation between you and your dough, one that changes with the weather, the flour (most important!), and even the humidity in your kitchen.<\/p>\n<p>In this guide, I\u2019ll walk you through everything I\u2019ve learned about hydration over years of baking, from the science behind the numbers to practical tips for adjusting on the fly. Whether you\u2019re struggling with sticky dough that clings to everything or wondering why your loaf came out dense and tight, understanding hydration is often the key to unlocking your best bread. I talk about dough hydration quite a bit in my <a href=\"https:\/\/www.theperfectloaf.com\/cookbooks\/\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"page\" data-id=\"15245\">sourdough bread book<\/a>, and this guide expands on this important topic.<\/p>\n<h2 class=\"wp-block-heading\">What Is Dough Hydration?<\/h2>\n<p>Dough hydration represents the total amount of water in your recipe expressed as a percentage of the total flour weight. Hydration is calculated using a simple formula: divide the weight of the water by the total weight of the flour, then multiply by 100.<\/p>\n<div id=\"cls-video-container-wGzfLTgG\" class=\"adthrive\">\n<div>\n<div id=\"adthrive-auto-injected-container\" class=\"adthrive-auto-injected-player-container adthrive-collapse-player\">\n<h3 id=\"adthrive-collapse-title\" class=\"adthrive-player-title\">See My Other Sourdough Recipes<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" class=\"wp-image-141743\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_calculation_example.jpg\" sizes=\"(max-width: 960px) 100vw, 960px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_calculation_example.jpg 960w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_calculation_example-800x185.jpg 800w\" alt=\"Hydration calculation example for 70% hydration dough.\" width=\"960\" height=\"222\" \/><\/figure>\n<p>For example, if your recipe calls for 1,000 grams of flour and 700 grams of water, your hydration is 70% (700 \u00f7 1,000 \u00d7 100 = 70%). This percentage gives us bakers an intuitive way to understand what to expect from their dough before <a href=\"https:\/\/www.theperfectloaf.com\/guides\/mixing-bread-dough\/\" data-type=\"page\" data-id=\"22500\">mixing<\/a>.<\/p>\n<p>Here\u2019s the thing I wish someone had told me when I started baking over a decade ago: a dough\u2019s hydration percentage is a guideline, not a rule. Flour is not a static ingredient. It changes from type to type, mill to mill, and even bag to bag.<\/p>\n<figure class=\"wp-block-pullquote\">\n<blockquote><p>A dough\u2019s hydration percentage is a guideline, not a rule.<\/p><\/blockquote>\n<\/figure>\n<p>The weather plays a role, too\u2014though I\u2019ve found it has less impact unless there\u2019s a dramatic shift from day to day (think: dry as a bone to torrential downpour). A dough that is mixed up smooth and elastic on one day might need adjustment the next if it\u2019s raining and extra humid.<\/p>\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_moderate_hydration.jpg\"><img decoding=\"async\" class=\"wp-image-141655\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_moderate_hydration.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_moderate_hydration.jpg 900w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_moderate_hydration-800x1067.jpg 800w\" alt=\"Moderately hydrated sourdough with a thicker, more substantial crust.\" width=\"900\" height=\"1200\" \/><\/a><figcaption class=\"wp-element-caption\">Moderately hydrated sourdough with a thicker, more substantial crust.<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\">But, Why Does Hydration Even Matter?<\/h2>\n<p>A dough\u2019s hydration percentage significantly affects the characteristics of your final loaf. Think of it this way: water is what transforms a pile of dry flour into a living, breathing dough capable of trapping the gases produced during <a href=\"https:\/\/www.theperfectloaf.com\/7-easy-steps-making-incredible-sourdough-starter-scratch\/\" data-type=\"post\" data-id=\"356\">fermentation<\/a>. Too little water, and the dough is tight and resistant. Too much, and it becomes a soupy mess that can\u2019t hold its shape.<\/p>\n<div id=\"AdThrive_Content_2_desktop\" class=\"adthrive-ad adthrive-sticky-container adthrive-content adthrive-content-2 adthrive-ad-cls\"><\/div>\n<p>Between these two extremes exist many different bread styles, from a lower-hydration loaf with a substantial crust and chewy texture to a high-hydration loaf (like\u00a0<a href=\"https:\/\/www.theperfectloaf.com\/best-sourdough-recipe\/\" data-type=\"post\" data-id=\"1473\">My Best Sourdough Bread<\/a>\u00a0recipe) with a brittle crust and a\u00a0custardy interior.<\/p>\n<p>Let\u2019s look at some characteristics of breads near the ends of the extremes (though there are those that go beyond this, too, of course).<\/p>\n<h3 class=\"wp-block-heading\">Lower-Hydration Bread (60-68%)<\/h3>\n<p>When I bake a lower-hydration loaf, I notice:<\/p>\n<ul class=\"wp-block-list\">\n<li>A slightly thicker, more robust crust<\/li>\n<li>Usually a taller rise and more pronounced oven spring<\/li>\n<li>A crumb that\u2019s more toothsome and structured<\/li>\n<li>Easier handling during shaping<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Higher-Hydration Bread (75-85%+)<\/h3>\n<p>In contrast, when I push the hydration higher:<\/p>\n<ul class=\"wp-block-list\">\n<li>The crust tends to be thinner and more brittle<\/li>\n<li>The loaf may have a slightly squatter profile (less vertical rise)<\/li>\n<li>The crumb becomes more tender, almost custard-like<\/li>\n<li>Those beautiful, irregular open holes become more achievable<\/li>\n<\/ul>\n<p>In general, my sourdough baking tends to lean toward the higher-hydration end of the spectrum. I enjoy a loaf with a very thin crust, a tender crumb, and a melt-in-your-mouth quality that comes from a dough that is sufficiently hydrated and fully fermented. But this is just my preference, and it may not be yours!<\/p>\n<p>When it comes to highly hydrated doughs, keep in mind there is a line that can be crossed: if the water is pushed too high, the resulting loaf will have an excessively soft texture, won\u2019t retain its structure long after baking, and may stale faster (<a href=\"https:\/\/www.theperfectloaf.com\/the-best-way-to-store-bread\/\" data-type=\"post\" data-id=\"7331\">especially without proper storage<\/a>).<\/p>\n<p>When mixing, I\u2019m always searching for a hydration that\u2019s high enough to achieve the characteristics I\u2019m after, given the flour I\u2019m using, without compromising volume, texture, or eating quality.<\/p>\n<p>So, then, which is better, high-hydration bread or low-hydration bread?<\/p>\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing.jpg\"><img decoding=\"async\" class=\"wp-image-141661\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing.jpg\" sizes=\"(max-width: 1200px) 100vw, 1200px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing.jpg 1200w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing-1080x810.jpg 1080w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing-320x240.jpg 320w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_mixing-800x600.jpg 800w\" alt=\"Mixing a moderately hydrated dough by hand.\" width=\"1200\" height=\"900\" \/><\/a><figcaption class=\"wp-element-caption\">At around 72% hydration, I can mix this dough easily by hand.<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\">So, Is High Hydration Bread Better Than Low Hydration Bread?<\/h2>\n<p>Not necessarily. Pushing a dough hydration to stratospheric numbers just for the sake of it (which was\u2014<em>is<\/em>?\u2014a very common thing out there!) shouldn\u2019t be your end goal. In other words, a higher number doesn\u2019t mean you\u2019re making better bread.<\/p>\n<p>Consider the flour you\u2019re using: is it high-extraction (like Type 85) or more whole-grain? Is it known to absorb and want more water for a better end texture? Then by all means, push the water in the dough higher and assess the final bake. If you find the mouthfeel of the crumb and crust improves, you\u2019re moving in the right direction.<\/p>\n<p>But please, don\u2019t go to 100% hydration because it sounds cool\u2014in the end, we need to eat the loaf, right? And if the bread at 100% hydration has a gummy crumb or collapses after a day of <a href=\"https:\/\/www.theperfectloaf.com\/the-best-way-to-store-bread\/\" data-type=\"post\" data-id=\"7331\">proper storage<\/a>, you probably went too far.<\/p>\n<h2 class=\"wp-block-heading\">A Visual Guide to Dough Hydration<\/h2>\n<p>One of the most important skills I\u2019ve developed is learning to <em>read my dough<\/em> rather than blindly following numbers. The hydration percentage isn\u2019t as important as how the dough looks and feels in the mixing bowl. What feels like a wet, soupy dough at 70% hydration with one type of flour might feel stiff when using another flour.<\/p>\n<p>Let\u2019s look at three doughs and their hydration: <strong>under-hydrated<\/strong>, <strong>just right<\/strong>, and <strong>over-hydrated<\/strong>. This dough was a slight variation of my\u00a0<a href=\"https:\/\/www.theperfectloaf.com\/beginners-sourdough-bread\/\" target=\"_blank\" rel=\"noopener\">Beginner\u2019s Sourdough Bread Recipe,<\/a>\u00a0which is mostly comprised of medium-protein white flour\u2014useful for illustrating hydration levels.<\/p>\n<div class=\"wp-block-columns alignwide is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_under_hydrated.jpg\"><img decoding=\"async\" class=\"wp-image-141413\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_under_hydrated.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_under_hydrated.jpg 900w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_under_hydrated-800x1067.jpg 800w\" alt=\"Bread dough hydration guide, underhydrated dough.\" width=\"900\" height=\"1200\" \/><\/a><\/figure>\n<h3 class=\"wp-block-heading has-text-align-center\">Under-Hydrated<br \/>\n(~62% or less)<\/h3>\n<p>Signs your dough needs more water:<\/p>\n<ul class=\"wp-block-list\">\n<li>The texture is incredibly strong, elastic, and hard to mix<\/li>\n<li>In extreme cases, there may still be flour not completely hydrated<\/li>\n<li>The dough resists stretching and feels \u201ctight\u201d<\/li>\n<li><strong>Solution:<\/strong> Add more water, a splash at a time, until the dough loosens up and feels pliable and workable<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_hydration_just_right.jpg\"><img decoding=\"async\" class=\"wp-image-141415\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_hydration_just_right.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_hydration_just_right.jpg 900w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_hydration_just_right-800x1067.jpg 800w\" alt=\"Bread dough hydration guide, properly hydrated dough.\" width=\"900\" height=\"1200\" \/><\/a><\/figure>\n<h3 class=\"wp-block-heading has-text-align-center\">Just Right<br \/>\n(~68-75%)<\/h3>\n<p>Signs your dough is properly hydrated:<\/p>\n<ul class=\"wp-block-list\">\n<li>The dough is smooth and extensible, but still shows signs of potential strength and elasticity<\/li>\n<li>It will be glossy and may shred apart when stretched (remember, gluten isn\u2019t fully developed at this stage)<\/li>\n<li>It should not feel \u201csoupy\u201d with puddles of water scattered about<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_over_hydrated.jpg\"><img decoding=\"async\" class=\"wp-image-141416\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_over_hydrated.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_over_hydrated.jpg 900w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_dough_hydration_guide_over_hydrated-800x1067.jpg 800w\" alt=\"Bread dough hydration guide, over hydrated dough.\" width=\"900\" height=\"1200\" \/><\/a><\/figure>\n<h3 class=\"wp-block-heading has-text-align-center\">Over-Hydrated<br \/>\n(~75%+)<\/h3>\n<p>Signs you\u2019ve added too much water:<\/p>\n<ul class=\"wp-block-list\">\n<li>The dough is very soupy and falling apart<\/li>\n<li>You can see puddles of water that haven\u2019t been absorbed<\/li>\n<li><strong>Solution:<\/strong> Add more flour to the mixing bowl, a little at a time, until the dough comes back together<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Adding Water in Phases (Bassinage)<\/h2>\n<p>One technique that transformed my baking is <em>bassinage<\/em>\u2014also called \u201cdouble hydration.\u201d Instead of adding all the mixing water up front, I hold some in reserve and add it slowly during the later parts of mixing, after the starches in the flour have started to absorb water and the gluten matrix has begun to develop.<\/p>\n<p>If you\u2019re a reader of this site, you\u2019ll be familiar with this technique, as it\u2019s often illustrated in one of my formulas with two waters: Water 1 and Water 2 (the bassinage water).<\/p>\n<p>This approach has several benefits:<\/p>\n<h3 class=\"wp-block-heading\">1. It Makes Gluten Development Easier<\/h3>\n<p>If all the water is added at the beginning, especially with higher-hydration recipes, it can be incredibly difficult to efficiently strengthen the dough. When water content becomes too high before any gluten is developed, it\u2019s hard to get enough friction to further develop the gluten network.<\/p>\n<p>By adding most of the water first (usually 80-90% of the total), mixing until the dough shows signs of development, and then slowly adding the remainder, you can push hydration higher without excessively long mix times or running the risk of under-developing the dough.<\/p>\n<h3 class=\"wp-block-heading\">2. It Gives You a Chance to Judge Dough Strength<\/h3>\n<p>Holding back water during mixing gives you a chance to assess the dough\u2019s strength near the end and decide if that reserved water should be added or omitted. This is why many of my recipes include \u201cWater 1\u201d (for the levain and autolyse) and \u201cWater 2\u201d (a smaller amount reserved for the final mix used to adjust dough consistency).<\/p>\n<p><strong>A practical tip:<\/strong> If your dough feels incredibly wet, slack, and sloppy after adding Water 1, don\u2019t add the reserved water at all. If the dough feels strong and like it can handle more, add Water 2 slowly while mixing.<\/p>\n<div id=\"AdThrive_Content_5_desktop\" class=\"adthrive-ad adthrive-sticky-container adthrive-content adthrive-content-5 adthrive-ad-cls\"><\/div>\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_sourdough_dough_hydration_high.jpg\"><img decoding=\"async\" class=\"wp-image-141725\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_sourdough_dough_hydration_high.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_sourdough_dough_hydration_high.jpg 900w, https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2026\/01\/theperfectloaf_sourdough_dough_hydration_high-800x1067.jpg 800w\" alt=\"A loaf of sourdough bread sliced and toasted on a plate.\" width=\"900\" height=\"1200\" \/><\/a><figcaption class=\"wp-element-caption\">This sourdough bread made with a high percentage of high-extraction flour required a high dough hydration to get a tender and custard-like interior.<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\">Factors That Affect How Much Water Your Dough Needs<\/h2>\n<h3 class=\"wp-block-heading\">Flour Type and Protein Content<\/h3>\n<p>Higher-protein flours (12-14% protein, like \u201cbread flour\u201d) can generally absorb more water than lower-protein flours, and often\u00a0<em>need<\/em>\u00a0that extra water to avoid an overly gummy texture. The protein forms gluten, which creates a stronger network capable of holding more water. This is why American bread flour, which tends to be higher in protein than flour found elsewhere in the world, often <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-bread-high-protein-white-bread-flour\/\" data-type=\"post\" data-id=\"20414\">requires increased hydration for the best final texture<\/a>.<\/p>\n<p>If you live in the UK, South America, Europe, or elsewhere in the world, there\u2019s a high chance your flour has a lower protein percentage and is \u201csofter.\u201d This isn\u2019t a bad thing as these flours can result in a spectacular final bread texture. It means a reduced hydration may be necessary to avoid an overly sticky, unmanageable dough.<\/p>\n<h3 class=\"wp-block-heading\">Whole Grain Flours<\/h3>\n<p>Recipes with higher percentages of whole wheat, rye, or other whole grains require more water because the bran and germ particles absorb significant moisture. When I bake my <a href=\"https:\/\/www.theperfectloaf.com\/fifty-fifty-whole-wheat-sourdough-bread\/\" data-type=\"post\" data-id=\"1981\">Fifty-Fifty Sourdough Bread<\/a> with 50% whole wheat, I push the hydration pretty high to 82%\u2014a level that would be tough to work with if it were 100% white flour.<\/p>\n<p>If you\u2019re working with a recipe that has significant amounts of whole-grain flour, don\u2019t be afraid to really push the dough\u2019s hydration, but be sure to mix in stages using the bassinage technique to safely work the water into the dough.<\/p>\n<h3 class=\"wp-block-heading\">Freshly Milled Flour<\/h3>\n<p>When making sourdough bread with freshly milled flour, I find it typically requires more hydration than with aged flour. Even if the fresh flour has been sifted to remove some or all of the bran and germ, increasing the hydration is necessary to achieve proper dough consistency.<\/p>\n<h3 class=\"wp-block-heading\">Climate and Environment<\/h3>\n<p>I live in arid, high-altitude (which <a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2023\/03\/theperfectloaf_how_to_bake_sourdough_bread_at_high_altitude.jpg\" data-type=\"attachment\" data-id=\"19613\">dramatically impacts baking<\/a>) New Mexico, which means I typically need higher hydration percentages compared to someone living in a lower-altitude, more humid environment. On rainy days, I often find I need to hold back more water because the flour has already absorbed moisture from the air, though while this is typically minimal, it is something to be aware of.<\/p>\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/07\/theperfectloaf_mixing_bread_dough_kneading.jpg\"><img decoding=\"async\" class=\"wp-image-24403\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/07\/theperfectloaf_mixing_bread_dough_kneading.jpg\" alt=\"Initial incorporation of the flour and water.\" width=\"800\" height=\"1200\" \/><\/a><figcaption class=\"wp-element-caption\">Initial incorporation of the flour and water.<\/figcaption><\/figure>\n<h2 class=\"wp-block-heading\">Why Is My Bread Dough Always So Sticky?<\/h2>\n<p>Sticky dough is one of the most common frustrations I hear about, and it\u2019s often related to hydration, strength, or both.<\/p>\n<p>Here are the most likely causes:<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>The dough is overhydrated for your flour.<\/strong> Try reducing the water in the recipe, starting with Water 2 if there is any. In some cases, you might need to omit Water 2 entirely. Again, listen to the dough and adjust as necessary.<\/li>\n<li><strong>The dough isn\u2019t strengthened enough.<\/strong> More mixing time (especially if you\u2019re mixing by hand) or additional <a href=\"https:\/\/www.theperfectloaf.com\/how-to-stretch-and-fold-sourdough-bread-dough\/\" data-type=\"post\" data-id=\"21938\">stretches and folds<\/a> during bulk fermentation can help.<\/li>\n<li><strong>You\u2019re not working quickly and confidently.<\/strong> The more you handle sticky dough, the stickier it gets. This is more important when working with a high-hydration dough recipe. Move with purpose.<\/li>\n<li><strong>The dough is overfermented.<\/strong> An overproofed dough becomes slack and sticky. Watch your timing and temperatures.<\/li>\n<\/ol>\n<h2 class=\"wp-block-heading\">Tips for Working with High-Hydration Doughs<\/h2>\n<p>As you increase the dough\u2019s hydration, its stability decreases. Increasing water is like pushing the gluten matrix\u2014the dough\u2019s scaffolding\u2014to its limit. Here\u2019s what I\u2019ve learned about managing high-hydration doughs:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Tighter shaping is essential.<\/strong> Because high-hydration doughs naturally spread during proofing, they require tighter preshaping and shaping to maintain structure.<\/li>\n<li>Use wet hands, not flour. When dividing, preshaping, and sometimes even <a href=\"https:\/\/www.theperfectloaf.com\/guides\/shaping-bread-dough\/\" data-type=\"page\" data-id=\"16875\">shaping sticky dough<\/a>, keep a bowl of water nearby to wet your hands. This prevents sticking without incorporating raw flour into your dough.<\/li>\n<li><strong>Cold proofing helps.<\/strong> An overnight retard in the refrigerator firms up high-hydration dough, making it much easier to score and handle before baking.<\/li>\n<li><strong>Build strength during bulk fermentation.<\/strong> Additional sets of stretches and folds help high-hydration doughs develop the strength they need to hold their shape.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\">Hydration Quick Reference Chart<\/h2>\n<figure class=\"wp-block-table\">\n<table class=\"has-fixed-layout\">\n<thead>\n<tr>\n<th>Hydration Level<\/th>\n<th>Characteristics<\/th>\n<th>Best For<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>60-65%<\/td>\n<td>Stiff, easy to handle, potentially thicker crust<\/td>\n<td><a href=\"https:\/\/www.theperfectloaf.com\/sourdough-bagel\/\" data-type=\"post\" data-id=\"8140\">Bagels<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/seriously-soft-sourdough-pretzel\/\" data-type=\"post\" data-id=\"4268\">pretzels<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/guides\/sourdough-pizza\/\" data-type=\"page\" data-id=\"17211\">pizza<\/a>, some pan loaves<\/td>\n<\/tr>\n<tr>\n<td>65-70%<\/td>\n<td>Balanced, manageable, good structure<\/td>\n<td>Classic breads, beginner-friendly sourdough<\/td>\n<\/tr>\n<tr>\n<td>70-75%<\/td>\n<td>Moderately open crumb, thin crust<\/td>\n<td>Classic country loaves, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-baguettes\/\" data-type=\"post\" data-id=\"4053\">baguettes<\/a><\/td>\n<\/tr>\n<tr>\n<td>75-80%<\/td>\n<td>Requires longer mixing, tender crumb, requires skill when handling<\/td>\n<td>Ciabatta, focaccia, open-crumb loaves, sandwich loaves<\/td>\n<\/tr>\n<tr>\n<td>80%+<\/td>\n<td>Requires longer mixing, typically more open crumb, custard-like crumb, challenging to shape<\/td>\n<td>High-hydration loaves<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h2 class=\"wp-block-heading\">Common Questions About Dough Hydration<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1768485015037\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Why can\u2019t I just add more flour if my dough is too wet?<\/h3>\n<div class=\"rank-math-answer \">\n<p>I\u2019m often asked this, and the answer comes down to balance. All the ingredients in a bread recipe relate to the total flour weight: salt, levain, and everything is calculated as a percentage of flour using <a href=\"https:\/\/www.theperfectloaf.com\/reference\/introduction-to-bakers-percentages\/\" data-type=\"page\" data-id=\"6865\">baker\u2019s percentages<\/a>. If you change the total flour weight, you\u2019ll need to adjust all the other percentages and weights. Adjusting water, on the other hand, only affects hydration in isolation and doesn\u2019t affect the ratios of the rest. Though if I\u2019ve added all the water and the dough is completely falling apart, I will add a little flour as a last resort until it comes together. Record this for next time!<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1768485092579\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Does higher hydration mean a more open crumb?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Not necessarily! Hydration is just one factor in crumb structure. Proper fermentation, good shaping technique, and appropriate baking all play crucial roles. I\u2019ve seen beautifully open crumbs at 68% hydration and a tight crumb at 80%. Instead, focus on mastering all the fundamentals rather than just pushing water higher.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1768485102637\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What hydration should I start with as a beginner?<\/h3>\n<div class=\"rank-math-answer \">\n<p>I recommend starting around 68-70% hydration with a quality bread flour. This gives you a dough that\u2019s forgiving and manageable while still producing a beautiful loaf. As you gain confidence handling dough and understanding what it should look and feel like at each stage, you can gradually increase hydration.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1768499600066\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is the ideal hydration for bread dough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>There really is no ideal hydration; it all depends on the flour you\u2019re using and the final bread characteristics you\u2019re after. Generally, bread doughs are in the 60%-80% hydration range, but they can be outside that range, too.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Final Thoughts<\/h2>\n<p>Understanding hydration is really about developing sensitivity\u2014or, as I call it in my <a href=\"https:\/\/www.theperfectloaf.com\/cookbooks\/\" data-type=\"page\" data-id=\"15245\">cookbook<\/a>, <strong>baker\u2019s intuition<\/strong>. Essentially, you\u2019re learning to see and feel what your dough is telling you, rather than rigidly following numbers. Every bag of flour is slightly different. Every day in your kitchen is slightly different. The bakers I admire most are those who treat recipes as starting points for a conversation with their ingredients.<\/p>\n<p>My advice? Start <a href=\"https:\/\/www.theperfectloaf.com\/the-simplest-way-i-improved-my-baking-using-this-baking-notes-worksheet\/\" data-type=\"post\" data-id=\"16463\">keeping notes<\/a>. Record the hydration you used, how the dough felt, what the weather was like, and how the final loaf turned out. Over time, you\u2019ll develop an intuitive understanding of hydration that no guide can fully teach.<\/p>\n<p><em>Happy baking!<\/em><\/p>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-25aa423 elementor-author-box--layout-image-left elementor-author-box--align-left elementor-author-box--image-valign-top elementor-author-box--avatar-yes elementor-author-box--name-yes elementor-author-box--biography-yes elementor-widget elementor-widget-author-box\" data-id=\"25aa423\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"author-box.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-author-box\">\n<p><a class=\"elementor-author-box__avatar\" href=\"https:\/\/www.theperfectloaf.com\/author\/maurizio\/\"> <img decoding=\"async\" src=\"https:\/\/secure.gravatar.com\/avatar\/00cd33b0fb53286f4f38ce64d15f10df1bb34d4de77131a7406ab1818f3b0856?s=250&amp;d=mm&amp;r=g\" alt=\"Picture of Maurizio Leo\" \/> <\/a><\/p>\n<div class=\"elementor-author-box__text\">\n<div class=\"elementor-author-box__name\">Maurizio Leo<\/div>\n<div class=\"elementor-author-box__bio\">Maurizio Leo is the creator of the independent sourdough baking website The Perfect Loaf. His cookbook, The Perfect Loaf \u2014 The Craft and Science of Sourdough Breads, Sweets, and More, is a James Beard Award-winner and a New York Times bestseller. He lives in Albuquerque, NM, with his wife and two sons, where he&#8217;s been baking sourdough for over a decade. He&#8217;s been labeled &#8220;Bob Ross but for bread.&#8221;<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"AdThrive_Below_Post_1_desktop\" class=\"adthrive-ad adthrive-below-post adthrive-below-post-1 adthrive-ad-cls\" data-google-query-id=\"CNHuybbphJMDFbR0CAQdsKkqAQ\">\n<div id=\"google_ads_iframe_\/18190176,21755879425\/AdThrive_Below_Post_1\/5f6dde95af6afcbb215edd2f_0__container__\"><\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-7644160 e-con-full hide-for-active-members e-flex e-con e-child\" data-id=\"7644160\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n<div class=\"elementor-element elementor-element-53079c4 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"53079c4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n<div class=\"elementor-widget-container\">\n<p><strong>Do sourdough posts like this help you in your baking?<\/strong> Join <a href=\"https:\/\/www.theperfectloaf.com\/membership\/?utm_source=tpl-internal&amp;utm_content=post-footer\">The Baker\u2019s Corner<\/a> for only $60 a year, and get:<\/p>\n<ul>\n<li>Come chat with me and other bakers and get baking help<\/li>\n<li>Remove all ads on website<\/li>\n<li>Get my bakers tools &amp; discounts<\/li>\n<li>Get the full recipe archive in editable spreadsheets<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-10cb7ff e-con-full e-flex e-con e-child\" data-id=\"10cb7ff\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"elementor-element elementor-element-e6b9c6a elementor-hidden-tablet elementor-hidden-mobile elementor-widget elementor-widget-image\" data-id=\"e6b9c6a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n<div class=\"elementor-widget-container\"><a href=\"https:\/\/www.theperfectloaf.com\/membership\/?utm_source=tpl-internal&amp;utm_content=post-footer\"> <img decoding=\"async\" class=\"\" title=\"The Baker\u2019s Corner Logo\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/elementor\/thumbs\/The-Bakers-Corner-Full-Color-qtv8s7cxpz4e3gj654t0czq0cn75tzqt9zu7hjjtu2.png\" alt=\"The Baker's Corner Logo\" \/> <\/a><\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-0f4c8ea elementor-align-center elementor-widget elementor-widget-button\" data-id=\"0f4c8ea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-button-wrapper\"><a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.theperfectloaf.com\/membership\/?utm_source=tpl-internal&amp;utm_content=post-footer\"> <span class=\"elementor-button-content-wrapper\"> <span class=\"elementor-button-text\">Yes, I&#8217;ll Join!<\/span> <\/span> <\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-e55c55a elementor-widget elementor-widget-post-comments\" data-id=\"e55c55a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"post-comments.theme_comments\">\n<div class=\"elementor-widget-container\">\n<div id=\"disqus_thread\"><\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-6a672f4 e-con-full elementor-hidden-tablet elementor-hidden-mobile e-flex e-con e-child\" data-id=\"6a672f4\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"elementor-element elementor-element-5d3f299 e-con-full e-flex e-con e-child\" data-id=\"5d3f299\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"elementor-element elementor-element-59b2a4d elementor-widget elementor-widget-table-of-contents animated fadeIn\" data-id=\"59b2a4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;exclude_headings_by_selector&quot;:&quot;.formkit-form, .tasty-recipes-title, .tasty-recipes-header-content, .tasty-recipes-entry-header, .footer_copyright&quot;,&quot;marker_view&quot;:&quot;bullets&quot;,&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;icon&quot;:{&quot;value&quot;:&quot;&quot;,&quot;library&quot;:&quot;&quot;},&quot;no_headings_message&quot;:&quot;No headings were found on this page.&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-toc__header\">\n<h4 class=\"elementor-toc__header-title\">Contents<\/h4>\n<\/div>\n<div id=\"elementor-toc__59b2a4d\" class=\"elementor-toc__body\">\n<ul class=\"elementor-toc__list-wrapper\">\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-0\">What Is Dough Hydration?<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-1\">But, Why Does Hydration Even Matter?<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-2\">So, Is High Hydration Bread Better Than Low Hydration Bread?<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-3\">A Visual Guide to Dough Hydration<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-4\">Adding Water in Phases (Bassinage)<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-5\">Factors That Affect How Much Water Your Dough Needs<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-6\">Why Is My Bread Dough Always So Sticky?<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-7\">Tips for Working with High-Hydration Doughs<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-8\">Hydration Quick Reference Chart<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-9\">Common Questions About Dough Hydration<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text elementor-item-active\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-10\">Final Thoughts<\/a><\/div>\n<\/li>\n<li class=\"elementor-toc__list-item\">\n<div class=\"elementor-toc__list-item-text-wrapper\"><a class=\"elementor-toc__list-item-text\" href=\"https:\/\/www.theperfectloaf.com\/dough-hydration\/?utm_source=convertkit&amp;utm_medium=email&amp;utm_campaign=%F0%9F%8D%9E+Why+I+can%27t+stop+making%E2%80%94and+eating%E2%80%94bagels+-+20861302#elementor-toc__heading-anchor-11\">Related Guides:<\/a><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-e74af1c adtsidebar elementor-widget elementor-widget-html elementor-sticky animated fadeIn elementor-sticky--active elementor-section--handles-inside elementor-sticky--effects\" data-id=\"e74af1c\" data-element_type=\"widget\" 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Perfect Loaf is an independent website dedicated to helping you bake the best sourdough bread &amp; pizza in your home kitchen.<\/p>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-86d4b97 elementor-widget elementor-widget-spacer\" data-id=\"86d4b97\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-spacer\">\n<div class=\"elementor-spacer-inner\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-cca6a97 elementor-widget elementor-widget-heading\" data-id=\"cca6a97\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n<div class=\"elementor-widget-container\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-6bd3a67 e-con-full e-flex e-con e-child\" data-id=\"6bd3a67\" data-element_type=\"container\" data-e-type=\"container\">\n<div class=\"elementor-element elementor-element-d7c0b91 footer_copyright elementor-widget elementor-widget-heading\" data-id=\"d7c0b91\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n<div class=\"elementor-widget-container\">\n<h2 class=\"elementor-heading-title elementor-size-default\">\u00a9 The Perfect Loaf 2026<br \/>\nBaking \ud83c\udf5e since 2013.<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/footer>\n<\/footer>\n<div id=\"amzn-assoc-ad-1e644747-ca3d-419f-b5cb-b60504a8bb2c\"><\/div>\n<\/div>\n<div class=\"pub_300x250 pub_300x250m pub_728x90 text-ad textAd text_ad text_ads text-ads text-ad-links ad ad01 banner_ad banner-ad content_ad content-ad\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>From ThePerfectLoaf.com What Is Dough Hydration? (And How to Get It Right) Everything you need to know about water in bread dough. By Maurizio Leo Updated: Jan 15, 2026 Dough hydration is one of those topics that seems straightforward at first glance, but quickly reveals itself to be one of the most nuanced aspects of &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/dough-hydration\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Dough Hydration&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23506","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23506"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23506\/revisions"}],"predecessor-version":[{"id":23509,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23506\/revisions\/23509"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}