Teighydratation Rechner

Die Bäckerprozente drücken jede Zutat als Prozentsatz des Gesamtmehlgewichts aus. Das Mehl ist immer 100%. as a percentage of the total flour weight. Flour is always 100%. If a recipe uses 500g flour and 325g water, the hydration is 65% (325 ÷ 500 × 100). This system makes it easy to scale recipes up or down and compare recipes regardless of batch size. Unlike normal percentages, all baker's percentages can add up to more than 100%.

Klassische neapolitanische Pizza verwendet 55–62% Hydratation — steif genug, um sie dünn auszuziehen, ohne zu reißen. — stiff enough to stretch thin without tearing but with enough water for a light, airy crust. New York style is similar (60–65%). For home ovens that can't reach 450°C, 65–70% hydration can help compensate. Beginners should start at 62–65% as higher-hydration doughs are harder to shape.

Sauerteig-Anstellgut enthält sowohl Mehl als auch Wasser. Ein Anstellgut mit 100% Hydratation trägt zu gleichen Teilen Mehl und Wasser bei. A 100% hydration starter (equal parts flour and water by weight) contributes equal water and flour to the dough. This calculator automatically adjusts for starter hydration: a 100g/100% starter adds 50g flour + 50g water to the mix, affecting the effective dough hydration. This is called "effective" or "final dough hydration."

Klebrigkeit ist bei hoher Hydratation (über 70%) oft zu erwarten — fügen Sie nicht mehr Mehl hinzu. Verwenden Sie stattdessen nasse Hände oder eine Teigkarte. — do not add more flour. Instead, use wet hands or a bench scraper, and use stretch-and-fold techniques instead of traditional kneading. If your dough is too dry, increase hydration by 2–3% at a time in future batches. Also note that flour absorbs water differently — whole wheat and rye absorb more than white flour, so recipes using whole grain need higher hydration for the same texture.