Dough Hydration Explained

Key points

• Hydration is the ratio of water to flour in your dough, expressed as a percentage.
• A 65% hydration dough means 65g water for every 100g flour.
• Lower hydration (55-60%): easier to handle, firmer crust, good for beginners.
• Medium hydration (65-70%): balanced workability and crumb structure.
• Higher hydration (70-80%): open, airy crumb, harder to shape, advanced technique.
• For LUROPA ovens, 65-70% hydration works well — crispy outside, soft inside.
• Always measure by weight, not volume, for consistent results.
• Temperature affects hydration feel — warm dough feels wetter than cold dough.

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