The formula to calculate the Hydration Percentage (HP) is:
\[ HP = \left( \frac{W_w}{W_f} \right) \times 100 \]
Where:
Bread hydration refers to the ratio of water to flour in a bread recipe, expressed as a percentage. It is a critical factor in bread baking as it impacts the dough’s consistency, the bread’s texture, and the crust’s quality. Higher hydration results in a more open crumb and a thinner, crisper crust, while lower hydration leads to a denser crumb and a thicker crust. For instance, a dough with a hydration level of 65% means there is 65g of water for every 100g of flour.
Let's assume the following values:
Using the formula to calculate the Hydration Percentage (HP):
\[ HP = \left( \frac{650}{1000} \right) \times 100 = 65 \]
The Hydration Percentage (HP) is 65%.
