Reference hydration ranges for common breads. Hydration percentage = (water ÷ flour) × 100. Higher hydration means a more open, irregular crumb and a wetter dough to handle.
Hydration range overview
baguette65–70%
ciabatta75–85%
sourdough65–85%
pizza napoletana55–65%
focaccia80–90%
brioche40–60%
bagel55–65%
croissant30–40%
20%55%110%
Detailed reference
| Bread type | Hydration range | Texture & character | Examples |
|---|---|---|---|
| baguette | 65–70% | Classic French baguette: moderate hydration for an open crumb and crispy crust. | Baguette Tradition, Pain de campagne |
| ciabatta | 75–85% | Italian slipper bread: high hydration creates large, irregular holes and a chewy crumb. | Ciabatta al latte, Ciabatta integrale |
| sourdough | 65–85% | Wide range depending on flour type and desired crumb; higher hydration = more open crumb. | Country sourdough, Whole wheat sourdough, Rye sourdough |
| pizza napoletana | 55–65% | Neapolitan pizza: lower hydration for a pliable, easily hand-stretched dough. | Margherita, Marinara |
| focaccia | 80–90% | Very wet dough poured into a pan; high hydration gives an airy, oil-rich crumb. | Focaccia genovese, Focaccia barese |
| brioche | 40–60% | Enriched dough: water replaced in part by eggs and butter; tight, pillowy crumb. | Brioche parisienne, Brioche tressée |
| bagel | 55–65% | Stiff, low-hydration dough that is boiled before baking; dense, chewy texture. | New York bagel, Montreal bagel |
| croissant | 30–40% | Laminated dough: very low water hydration; fat layers from lamination provide flakiness. | Croissant au beurre, Pain au chocolat |