The Ultimate Guide to Pizza Dough Hydration: What Every Baker Should Know [Impact on the Dough, Baking Process, Final Product & More]

The concept of dough hydration is one of the most fundamental aspects of baking, that every baker should understand. In this article, we’ll explore what hydration is, how it affects dough and the final product, and how it influences the baking process and the eating characteristics of pizza or bread. The information provided below is the most comprehensive and detailed available online, and in my opinion, a must-read for bakers of all skill levels – from beginners to professionals

Dough Hydration: Introduction

Before we explore how hydration impacts both the dough and the finished product, let’s first define what hydration is and how to calculate it accurately.

What Is Hydration in Dough?

In baking, “hydration”, also refers to the amount of water in the dough.

Technically, hydration – like all other dough components – is calculated using baker’s percentages. This means it is expressed as a percentage of the weight of flour in the dough.

Simply put, hydration is the ratio of water to flour in the dough.

Calculating Hydration in Dough: An Example

Let’s look at a simple example:

If a dough contains 100 grams of flour and 60 grams of water (or milliliters, since 1 ml of water weighs 1 gram), hydration is calculated by dividing the weight of the water by the weight of the flour:

60 ÷ 100 = 0.6

Thus, the hydration of this dough is 60%.

Now consider another example: a dough with 180 grams of flour and 117 grams of water. Again, divide the weight of the water by the weight of the flour:

117 ÷ 180 = 0.65

In this case, the hydration of the dough is 65%.

How Hydration Affects Dough Behavior and Handling (Before Baking)

In general, higher dough hydration – meaning a higher water content – results in a “wetter” dough. Such dough tends to be more extensible (stretchy), softer (as dough, not necessarily as a baked product), and stickier. As hydration increases beyond a certain point, the dough can become more challenging to work with.

On the other hand, lower hydration results in a drier, stiffer dough. It becomes more elastic (resistant to stretching), less sticky, and, within certain limits, easier to handle.

Hydration Levels in Dough and Their Effects on Handling

Here’s a general guide to dough hydration levels and their impact on the dough’s behavior and handling:

• 0-45% – Very Low Hydration: This results in a very stiff dough that requires significant physical effort to work with. Examples include pasta dough or shortcrust pastry (pie crust).
• 45-55% – Low Hydration: This results in a relatively stiff dough, though it is easier to handle than very low hydration dough.
• 56-64% – Medium Hydration: This is the typical range for most baked goods, resulting in dough that is easy to work with and not too sticky for most people.
• 65-74% – High Hydration: This leads to a sticky, very extensible dough.
• 75% and Above – Very High Hydration: This creates an extremely sticky and extensible dough.

Additional Variables That Affect Dough Behavior

While the hydration level plays a crucial role, other factors also affect dough’s behavior, including its extensibility, elasticity, and stickiness:

• Flour Used: Different flours have varying water absorption capacities, which directly affect dough behavior. Dough made from flour with a high water absorption capacity will feel less sticky than dough made from flour with lower absorption capacity, even if both have the same hydration level.
• Dough Temperature: Colder dough will always be more elastic, less extensible, and less sticky compared to dough at a higher temperature.
• Dough Composition: Adding fat to the dough increases its extensibility and contributes to a “wetter” feel (more on this later). Additionally, high amounts of sugar (above 5%) can make the dough feel stickier.
• Kneading Method: The kneading method used directly influences the dough’s extensibility and elasticity.

The Effect of Hydration on Fermentation Activity (Rate)

In general, the higher the water content in dough, the more free water is available. Theoretically, this “extra” water could be utilized by yeast and bacteria during fermentation, potentially increasing the rate of fermentation.

However, in practice, higher hydration does not necessarily result in a noticeable increase in fermentation rate.

While yeast activity can slightly increase with more free water in the dough, its impact diminishes once the flour absorbs sufficient water (typically around 58% hydration, depending on flour type). Beyond this point, additional water has only a marginal effect on yeast and bacteria activity. The excess water primarily alters the dough’ texture, rather than significantly enhancing biological availability for yeast, bacteria and enzymes.

Simply put, dough at 80% hydration won’t ferment faster than dough at 70% hydration. This principle applies to hydration levels above approximately 60%.

In conclusion: hydration is not one of the factors that determine the fermentation rate. While it influences dough characteristics, its impact on the speed of fermentation is minimal once the flour has absorbed sufficient water.

Should Oil (and Other Ingredients) Be Considered Part of Dough Hydration?

Hydration calculations often cause confusion, particularly about whether ingredients other than water should be included.

In general, the term “hydration” refers only to water, which is absorbed by the flour and influences various processes in the dough. Specifically:

• The water absorbed by the dough drives the starch gelatinization process – an essential process during baking that contributes to the structure and final texture of baked products.
• For gluten bonds to form, the flour must absorb water.

In the following sections, we will explore whether additional liquids (and ingredients) other than water should be considered part of dough hydration.

Oil

Because oil contains no water – being 100% fat – it does not contribute to the processes described above. Moreover, oil “coats” the flour particles, preventing them from absorbing water. This makes oil’s effect on the dough entirely different from that of the water.

Therefore, it is incorrect to include oil as part of the dough’s hydration. Oil and water have distinct effects on the dough, and cannot be substituted.

However, oil does influence the rheological properties of the dough – how it feels and handles. As a liquid (even though it is not water), oil adds to the sensation of “wetness” in the dough, making it softer and more extensible.

In conclusion, While oil makes the dough feel “wet,” it does not chemically interact with flour as water does, nor does it participate in the key biochemical processes driven by water. Therefore, oil should not be included when calculating dough hydration.

Additional Dough Ingredients: Butter, Margarine, Shortenings, Milk, Eggs, and Any Ingredients Containing Water

When calculating dough hydration, it is important to account for ingredients that contain varying amounts of water. For example:

• Honey: About 15% water
• Butter: About 16% water
• Margarine: About 20% water
• Eggs: About 75% water
• Milk: About 88% water

When these ingredients are added to the dough, they effectively introduce additional water. Depending on the quantity used, this can significantly affect the dough’s overall hydration (i.e., its actual water content).

Therefore, to calculate hydration accurately, it is essential to include the water contributed by these other ingredients.

An Example: Effect of Different Ingredients on Hydration

Let’s consider the following enriched dough recipe for challah (for simplicity, without salt, sugar, and yeast):

At first glance, it may seem that the hydration is 50%, but this calculation is incorrect.

The eggs and butter contribute an additional 18 grams of water to the dough, which represents 9% hydration in baker’s percentages (7.5% from the eggs + 1.5% from the butter). Therefore, when including the water from the eggs and butter in the calculation, the actual hydration is 59% – a significant difference.

Now consider a contrasting example involving milk, which contains about 88% water. If you replace the water in the recipe with milk, note that the amount of water, and consequently the actual hydration, will be lower.

Continuing with the previous example, replacing the water with milk results in hydration from the milk being 45% (88 grams of water) instead of 50% (100 grams of water). Again, this difference is significant.

The Effects of Hydration on Baking and the Final Product (Pizza or Bread)

Dough hydration plays a key role in baking, impacting both the baking process and the final texture of the baked product. In the following sections, we will explore these effects.

The General Effect of Hydration on Dough During Baking

This section explains the effects of increased hydration on dough during baking, and serves as a foundation for understanding the additional impacts of hydration, which will be explored in the following sections.

In general, the higher the dough hydration:

1. The dough becomes softer and more extensible, allowing it to stretch more during baking.
2. More steam is generated during baking due to the higher water content in the dough.
3. The increased steam creates more pressure within the dough. The greater pressure causes the gas bubbles (CO2) within the dough to expand.
4. The combination of a more extensible dough and increased steam causes the air cells, filled with millions of gas bubbles and surrounded by the gluten network, to expand further.
5. The result is a dough with larger air cells (“bubbles”), and greater overall volume.

In summary, higher hydration generates more steam during baking, which creates greater internal pressure within the dough. This pressure causes the gas bubbles to expand, pushing outward the walls of the air cells they occupy.

As a result, the air cells gain more volume, the gluten network surrounding them expands as well, and the final product has greater volume and larger air bubbles.

In simple terms: the higher the dough hydration, the greater the oven spring, the more volume the dough will gain during baking, and the more open and airy the crumb structure.

The Effect of Hydration on the Baking Process

We now know that higher hydration results in larger air bubbles forming in the dough during baking, leading to a more open crumb structure. Now, let’s dive deeper into how this impacts the baking process:

1. More efficient movement of steam within the dough: A more open crumb structure allows steam generated during baking to move more easily through the dough. Steam travels faster through air spaces than through dense dough particles or the gluten network. Therefore, large(er) air bubbles facilitate more efficient steam movement.

2. More uniform distribution of steam and more efficient baking: When steam moves more freely through the dough, it is distributed more evenly, leading to quicker and more uniform baking of the crumb.

3. Moisture loss: As steam diffuses more efficiently, it is also easier for it to escape. This is why dough with higher hydration tends to lose more moisture during baking, as its open structure promotes steam “release.”

4. Creating an insulation layer and slowing heat transfer: The more open the crumb structure, the harder it is for oven heat to penetrate the center of the dough. Air bubbles, filled with CO2 (a good insulator), create a layer of “thermal insulation.” The larger the air bubbles, the more effective the insulation layer, causing heat to concentrate in the crust area, and slowing down the transfer of heat to the dough’s interior.

In conclusion, higher hydration results in larger air bubbles during baking, which creates more “paths” for steam to travel within the dough and escape. This makes the baking process more efficient, improving crumb stabilization (through gelatinization and gluten coagulation) and moisture evaporation (as steam escapes from the dough).

On the other hand, lower hydration creates a more closed crumb structure, which makes it harder for steam to circulate and escape. This means that dough with lower hydration can retain moisture more effectively, as steam finds it harder to escape.

Illustration: The Effect of Hydration on Moisture Loss During Baking

The table below, sourced from this study, illustrates how hydration affects moisture loss during baking. The study examined, among other things, various hydration levels and the impact of different flours on moisture loss and the final weight of bread.

The table shows the percentage of weight lost by the dough during baking. For our purposes, we’ll focus on the Straight Dough column (which represents direct dough, without a sponge preferment).

From the data, it is clear that higher hydration levels lead to greater moisture loss during baking, regardless of the flour type (Butte 86, Len, and Marshall).

The Effect of Hydration on Crumb Moisture Content After Baking

Now that we understand that dough with higher hydration loses more moisture during baking, let’s explore how this affects the final moisture content of baked products.

The Difference Between Dough Hydration and Moisture Content

First, it’s important to clarify that dough hydration is calculated using baker’s percentage, which is based on the weight of the flour in the dough, not the total weight of the dough.

To determine the moisture content of the dough, whether before or after baking, we need to consider it in relation to the total weight of the dough (or the baked product), rather than just the flour.

Let’s take an example of a dough weighing 265 grams, consisting of 165 grams of flour and 100 grams of water. The hydration of this dough is 60% (100/165).

To calculate the moisture content, we use the total dough weight (265 grams). In this case:
100 / 265 = 0.377, or 37.7% moisture content.

Now, consider a dough of the same weight (265 grams), but with 155 grams of flour and 110 grams of water. The hydration here is 70% (110/155).

To calculate the moisture content:
110 / 265 = 0.415, or 41.5% moisture content.

Below is a table summarizing doughs at 60%, 70%, and 80% hydration and their respective water content:

Notice how, despite the relatively large difference in hydration, the moisture content difference is much smaller.

Additionally, note that this represents the moisture content of the dough before baking, and before it loses any additional moisture during baking. As we’ll see in the next section, this difference doesn’t always carry over to the moisture content after baking.

Illustration: The Effect of Hydration on Final Moisture Content

The table below, sourced from this study, illustrates how hydration levels (68.2%, 71.2%, and 74.2%) and baking durations (21, 24, and 27 minutes) affect the moisture content in both the crust and crumb of bread. Moisture content was measured after one hour and after 24 hours of cooling.

The key data for our discussion is the moisture % measured after one hour. The table on the right shows the moisture content in the crust, while the table on the left shows the moisture content in the crumb.

Summary of Findings:

• Hydration’s Impact on Crumb Moisture: There is a 2% difference in final moisture content between doughs with 68% and 74% hydration.
• Baking Time’s Effect on Crumb Moisture: Baking time had little to no effect on the crumb moisture content. Crumb moisture was nearly identical between bread baked for 21 minutes and bread baked for 27 minutes, despite a 30% increase in baking time.
• Hydration’s Effect on Crust Moisture: Hydration had a marginal to nonexistent effect on crust moisture content.
• Baking Time’s Effect on Crust Moisture: Baking time significantly impacts the moisture content of the crust.
• Moisture Migration: After 24 hours, the crust absorbed significant moisture due to a phenomenon called “moisture migration,” where moisture moves from the more humid crumb to the drier crust.

These findings highlight several key principles in baking, some of which we have discussed (or will discuss) in this article, and some of which were covered in the article From Dough to Pizza: A Deep Dive into the Processes Occurring Inside the Dough During Baking:

• Moisture Loss from the Crust: The majority of the moisture loss during baking occurs from the crust.
• Crust Drying: The longer the baking time, the more the crust “dries out” and loses moisture.
• Minimal Crumb Moisture Loss: The crumb loses minimal moisture during baking.
• Impact of Hydration on Final Moisture Content: While initial hydration does affect the final moisture content of the baked product, the difference is less significant than often assumed. Doughs with higher hydration lose more moisture during baking due to the more efficient escape of steam.

Adjusting Hydration to the Baking Temperature

As a general rule, and all things being equal (same dough, baking conditions, and times), the higher the dough hydration, the lower the required baking temperature.

This is because higher baking temperatures cause the crust to form more quickly. Once the crust forms, the crumb stops losing moisture. If dough with very high hydration is baked at too high a temperature, excessive moisture may be “trapped” in the crumb, resulting in a crumb that is underbaked and too “wet.”

However, this principle does not apply in reverse: baking at a lower temperature does not require higher hydration.

Baking dough with high hydration at a lower temperature allows more time for moisture to evaporate before the crust forms. Since lower hydration doughs have a denser structure that slows moisture loss, the crumb retains moisture more effectively, making higher hydration unnecessary when baking at lower temperatures.

As a very general guideline:

• For baking temperatures up to about 350°C (660°F), no adjustments to dough hydration or baking temperatures are necessary.
• For baking temperatures higher than 350°C (660°F), the higher the hydration, the longer the dough needs to be baked at a lower temperature.

For example, a classic Neapolitan pizza is baked at temperatures above 350°C. Its dough typically has a hydration level of 58-62%, and is baked at over 400°C (750°F) for no more than 90 seconds. This hydration level allows the dough to be fully baked in a very short time.

In contrast, modern Neapolitan pizza (“Napoletana Contemporanea”), with a dough hydration of 75% or more, is typically baked at a lower temperature (around 350°C) for 2-3 minutes. This longer baking time allows the excess moisture in the crumb to evaporate properly.

Baking high-hydration modern Neapolitan pizza at the same high temperature as the classic version would trap too much moisture inside, resulting in an undercooked crumb (as can be seen in the picture below).

Therefore, when baking at high temperatures, as dough hydration increases, both the baking temperature should decrease, and the baking time should be extended,to ensure proper moisture evaporation.

The Effect of Dough Hydration on Browning and Crispiness

Hydration levels can greatly affect the browning and crispiness of the crust.

In general, higher hydration results in faster browning and a crispier crust, all other things being equal.

While we’ve already touched on the reasons behind this in earlier sections, let’s revisit them specifically in the context of browning and crispiness:

1. Higher hydration dough creates a more open crumb structure during baking, with larger air cells (air bubbles).
2. These air bubbles form a thermal “insulation layer” between the crust and the crumb.
3. This insulation layer causes heat to concentrate in the crust, making it more difficult for heat to penetrate into the interior of the dough.
4. As a result, the crust receives more heat and reaches a higher temperature more quickly.
5. This leads to a crust that is more browned, drier, and crispier.

How Hydration Impacts Dough Digestibility and “Lightness”

A common misconception is that higher dough hydration makes the finished product more “healthy,” “digestible” or “light,” under the assumption that it contains more water and less flour (for the same dough weight).

Let’s clarify this by considering a simple example:

Suppose we examine three doughs with different hydration levels: 60%, 70%, and 80%, each weighing 300 grams, which is a typical weight of a standard-sized pizza dough.

The difference in flour content between the 60% hydration dough and the 80% hydration dough is about 7%, or around 20 grams of flour. The difference between the 60% and the 70% hydration doughs amounts to about 10 grams.

Now, is a 20-gram difference in flour significant enough to make the dough “lighter” or more “digestible” when eating an entire pizza? I highly doubt it.

The Effect of Hydration on the Eating Characteristics of Baked Goods (Moistness, Softness, Airiness, and Tenderness)

As we’ve seen, hydration affects how dough bakes, but its impact on the eating characteristics of finished products – whether pizza, bread, or other baked goods – is often misunderstood.

Contrary to popular belief, hydration does not directly or significantly determine the softness, moistness, or tenderness of baked goods.

To clarify this, the following sections will examine the relationship between dough hydration and key eating characteristics of baked goods. Specifically, we will explore:

• How moisture content affects the perception of softness and “juiciness” in baked goods (and other foods).
• How “airiness” contributes to the softness and tenderness of baked goods.

The Relationship Between Moisture, Wetness, and Softness

Moisture, which refers to the water content of a food, is a measurable characteristic determined by the amount of water present. In contrast, wetness/juiciness and softness are sensory qualities, that can’t be chemically measured, and aren’t directly tied to moisture content.

Moisture refers to the free water in a food – water not chemically bound to other components (like gluten or starch in dough) – that can be “removed” through drying. The more free water a food contains, the more “moist” it will be, and the wetter it will feel.

For example, soup has a high amount of free water, while crackers contain very little.

However, wetness doesn’t always correlate with moisture. A food can feel “wet”, even with low moisture content. For example, oil, which contains no water (100% fat), feels wet, as does peanut butter, despite its low moisture content.

Similarly, softness is not directly related to moisture. A food can be soft with minimal moisture, and vice versa – a food can have high moisture, yet feel firm or rigid. For instance, marshmallows are very soft, but have relatively low moisture content (around 20%), while apples, with about 85% water, are not soft at all.

In conclusion, there is no direct relationship between a dough’s moisture content (determined by its hydration level) and the perceived softness or wetness of the finished baked product.

Dough with higher hydration or moisture content will not necessarily feel “wetter” or “juicier” when eaten. Hydration and moisture levels in the dough are just one factor – albeit a relatively minor one – among many that influence the perception of softness or juiciness in the final baked product.

Variables such as dough composition, baking temperature, baking time, and the quality of fermentation play a much more significant role in determining the eating characteristics of the product. For example, a dough with 60% hydration and 2% oil will be perceived as “wetter” and “juicier” than a dough with 80% hydration and no oil, assuming all other factors are equal.

The Relationship Between Airiness, Softness, and Tenderness

As we’ve seen, higher hydration leads to a more airy and open crumb structure. This often results in a crumb that feels softer to the touch, because it is less “compressed”, and creates less resistance when pressure is applied.

However, it’s important not to confuse “airiness” or “softness” with “tenderness.”

Understanding the Difference Between Softness and Tenderness

• Tenderness refers to a melt-in-the-mouth quality. A tender food breaks down easily when chewed, requiring minimal effort. This is in contrast to foods with chewy or tough characteristics, which demand more effort to bite and chew.
• Softness, on the other hand, relates to how much resistance a food offers when pressure is applied. A soft food may resist less, but is not necessarily tender or easy to chew.

A common misconception in pizza-making is assuming an airy crumb – achieved through higher hydration – is also tender. In reality, these are distinct properties that do not directly influence each other.

Examples Highlighting the Difference:

• Soft, but not Tender: Marshmallows are soft, but dense and chewy; Gummy bears are also soft, yet require significant chewing effort.
• Tender, Yet Not Soft to the Touch: A properly prepared fish fillet may feel firm and springy when touched, but it is tender and easy to chew once eaten.
• Dense, Yet Soft and Tender: Baked goods like brioche and danishes often have a dense, non-airy crumb structure, yet are soft, fluffy, and tender when eaten. Their tenderness comes from their fat content, not high hydration. Despite their relatively low hydration (50-60%), they are among the softest and most tender baked goods.
• Airy, Yet Tough: Artisan sourdough breads often feature a light, open crumb structure, but tend to be chewier than bread made with baker’s yeast, even when all other factors are the same.

High Hydration Is Not the Solution to Tenderness

While high hydration can produce a baked product that feels softer to the touch, it does not necessarily result in a tender, easier to chew, melt-in-the-mouth product. 

If the goal is a baked product that is soft and tender to eat, requiring little chewing effort, high hydration is NOT the answer. Factors like dough composition (specifically fat content), proper fermentation, kneading method and baking techniques, play a much larger role in achieving tenderness.

Concluding Remarks: Does Higher Hydration Equal “Better” Pizza (or Bread)?

The short answer is: no, higher hydration does not necessarily result in a “better” product, whether pizza or bread, and making a high-quality product does not require high hydration. In fact, increasing hydration might make the dough harder to handle, which could negatively impact the final product.

As we’ve discussed, hydration affects how the dough bakes and its final structure. Higher hydration allows for:

• A baked product with a larger volume.
• A baked product with a more open, airy crumb structure and larger “air bubbles.”
• A baked product with a slightly higher final moisture content (which has a marginal effect on actual eating characteristics).
• A product that may be softer to the touch due to the more open structure, but not necessarily more tender.
• Faster, more intense browning.
• A crispier crust (for pizza).

However, increasing hydration will not:

• Make the crumb more tender.
• Make the crumb more “wet” or “juicy.”
• Make the baked product “healthier,” “lighter,” or “more digestible.”
• Prevent the crumb from “drying out” when baking at lower temperatures.
• Enhance crispiness.

In summary, increasing hydration leads to two main practical outcomes:

1. A more open, airy crumb structure.
2. A larger volume.

Beyond that, higher hydration offers no inherent improvement, and is only beneficial if you aim for the outcomes mentioned above. Otherwise, it can make the dough harder to work with, potentially compromising the overall quality of the finished product. Increasing hydration will not automatically improve your pizza, bread, or any other baked good.

While higher hydration has its advantages and specific applications (for example, it’s essential in wholemeal doughs), it’s important to understand that higher hydration alone won’t make your product better, nor is it an indicator of a baker’s skill level.

Personal Note on High Hydration Doughs

Personally, I’m not a fan of high hydration for pizza dough. While high hydration can create the large “air bubbles” that look appealing in photos, the effect on the actual eating quality of the pizza is minimal, if not nonexistent.

In today’s world of social media, where visuals often dictate trends, it’s not surprising that many people prioritize creating pizzas that photograph well, rather than focusing on how they eat.

The allure of large air bubbles has become a misleading indicator of quality, both in pizza and the skill of the baker. While this aesthetic may be visually appealing, it doesn’t necessarily lead to a better eating experience –  often, it’s quite the opposite.

This trend extends beyond pizza into bread baking, where the goal of achieving a crumb filled with the largest possible “air bubbles” has become fashionable.

In some cases, up to 80% of the crumb is holes (“air bubbles”), leaving only 20% as actual bread. Such a loaf is impractical – it’s not spread-friendly, doesn’t make good sandwiches, and frankly, it’s just not enjoyable to eat (trust me, I’ve tried).

This shift in priorities illustrates a growing trend in the baking world (and food in general): focusing on what looks good for Instagram, rather than what’s enjoyable to eat. Unfortunately, many bakers are falling into this cycle, but if you’ve read this far, you have the opportunity to break free from it.

Ultimately, if your goal is to create a pizza with great eating qualities, rather than one that just looks good on Instagram, higher hydration is not necessarily the key. In fact, for most applications, [higher] dough hydration has a negligible impact on the overall eating qualities of pizza (or bread).

List of Dough Hydration Levels for Various Pizza Types and Other Baked Products

Below are general and “traditional” hydration levels for various types of pizzas and other baked goods.

Pizzas

New York Style Pizza: 57-62%

New Haven Pizza: 65-70%

Classic Neapolitan Pizza: 58-62%

Modern Neapolitan Pizza (“Napoletana Contemporanea”): 70-80%

Classic Italian Pizza (Pizza al Piatto / Pizza Tonda): 55-60%

Pizza Tonda Romana: 55-58%

Detroit Style Pizza: 65-70%

Sicilian Pizza: 57-62%

Pizza al Taglio Romana (Classic): 60%

Pizza al Taglio Romana (Modern): 75-80%

Pizza Pala: 70-80%

Pizza Pinsa: 70-80%

Industrial-Style Pizza (Pizza Hut, Domino’s, Papa John’s, etc.): 55-58%

Chicago Deep Dish Pizza: 45-50%

Cracker-Style Pizza: 35-50%

Bar Pizza (Bar Pie) / Tavern-Style Pizza / Midwest Style Pizza: 50-60%

Other Baked Products

Standard Bread and Buns: 55-60%

Artisanal Breads: 60-90% (Varies)

Challah: 55-60% (Including water from eggs and butter)

Brioche: 50-60% (Including water from butter)

Baguette: 60-65%

Ciabatta and Focaccia: 60-80% (Varies)

Hoagie / Sub Roll: 58-62%

Various Flatbreads (such as Pitta Bread): 55-58%

New York Bagle: 57-60%

Burger and Hotdog Buns: 57-60%

Shortcrust and Puff Pastry: 25-35% (Not including water from butter)

Pasta Dough: ~40% (Water that comes only from the eggs)

Bao Buns (and other steamed buns): 50-55%

Babka / Krantz: 50-58% (Including water from eggs and butter)

Croissant: 50-60% (Not including water from butter used for lamination)

Danishes: 50-60% (Including water from eggs and butter, not including water from butter used for lamination)