A tool used by bakers determines the ratio of water to flour in a bread recipe, expressed as a percentage. For instance, a recipe using 1000 grams of flour and 700 grams of water has a 70% hydration level. This precise measurement affects the final product’s texture, crumb structure, and rise.
Controlling water content is crucial for achieving desired results in bread making. Precise ratios contribute to consistent outcomes, whether aiming for an airy ciabatta or a dense rye. Historically, bakers relied on experience and feel; however, this method offered less precision than modern tools provide. The ability to quantify hydration allows for repeatable results and facilitates experimentation with different flours and styles.
