Sourdough at 60% hydration
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
Typical styles: Tortilla Sourdough · Pizza ny Style · English Muffin
What does 60% hydration look like?
Tight to moderately tight crumb. Small to medium cells. Firm chew. Good for sandwich loaves.
Bread hydration chart — every level at a glance
Hydration is water as a percentage of flour weight, so 60% means 60 g of water for every 100 g of flour. The two water columns are that same arithmetic at two common batch sizes — read across from your target, or tap any percentage for the full reference page.
| Hydration | Water per 500 g flour | Water per 1 kg flour | Dough character | Typical breads |
|---|---|---|---|---|
| 55% | 275 g | 550 g | Holds its shape; easy to handle | Bagel, Pretzel Sourdough, Brioche, Challah Sourdough, Panettone Sourdough |
| 60% this page | 300 g | 600 g | Holds its shape; easy to handle | Tortilla Sourdough, Pizza ny Style, English Muffin |
| 65% | 325 g | 650 g | Holds its shape; easy to handle | Pizza Neapolitan, Baguette, Pan Loaf Standard |
| 70% | 350 g | 700 g | Slack but shapeable with a bench scraper | Naan Sourdough, Spelt Loaf, Hokkaido Milk Bread Sourdough |
| 72% | 360 g | 720 g | Slack but shapeable with a bench scraper | Pain au Levain |
| 75% | 375 g | 750 g | Slack but shapeable with a bench scraper | Country Loaf, Pain de Campagne |
| 78% | 390 g | 780 g | Slack but shapeable with a bench scraper | Miche, Rye 40 Percent |
| 80% | 400 g | 800 g | Sticky; wet hands and coil folds | Focaccia, Focaccia Genovese, Whole Wheat Loaf |
| 82% | 410 g | 820 g | Sticky; wet hands and coil folds | Ciabatta |
| 85% | 425 g | 850 g | Sticky; wet hands and coil folds | Rye 100, Ciabatta Integrale |
| 90% | 450 g | 900 g | Barely a dough; slab handling, minimal shaping | Pan de Cristal Light |
| 95% | 475 g | 950 g | Barely a dough; slab handling, minimal shaping | Pan de Cristal |
Looking up a specific loaf instead? The chart by bread type runs the other way — bagel to pan de cristal, with the typical percentage for each.
Technique for 60% dough
Firm but pliable dough. Good for shaping into specific forms (tortillas, muffins, pizza). Less sensitive to mistakes than higher hydrations. Handles well with minimal flour on work surface.
Try the calculator at 60% hydration
Adjust the target hydration, salt, and levain below. All outputs update as you type, with starter discount applied.
- Flour to add
- 450 g
- Water to add
- 250 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 810 g
- Effective hydration
- 60%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
To bake this recipe you need
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Popular recipes at 60% hydration
How to convert 60% to grams of water
Multiply total flour weight by 0.6. For a 500g flour dough at 60% hydration, that is 300 g of water.
Remember that the levain contributes some of the flour and water. The calculator above subtracts the levain's contribution automatically so the numbers you weigh on the counter are the real ones.
Related references on this site
- 55% hydration — one step drier — tighter crumb, easier shaping, less open structure
- 65% hydration — one step wetter — more open crumb, more technique, longer bulk
- Reverse calculator: water → hydration % — you know the water weight, want the hydration
- Guide: how to choose hydration — matching hydration to flour, style, and skill level
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 12 hydration levels — 55% through 95%, side by side
- Hydration chart by bread type — typical % for country, ciabatta, baguette, focaccia, rye, and more
- Water temperature calculator — what temperature water to use so the dough lands at your target
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
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Which flours work at 60% hydration?
5 of 16 flours usually sit at 60% hydration: All-Purpose Flour, Einkorn Flour, Italian Type 00 Flour, Khorasan (Kamut) Flour, Spelt Flour. Drier than usual means a stiffer dough; wetter, a slacker one. Tap a flour for its absorption math and a calculator set to 60%.
| Flour | Usual range | At 60% |
|---|---|---|
| All-Purpose Flour | 60–72% | In its range |
| Bread Flour | 65–78% | Drier than usual |
| Dark Rye Flour (Pumpernickel) | 90–110% | Drier than usual |
| Durum Semolina | 65–72% | Drier than usual |
| Einkorn Flour | 55–65% | In its range |
| Emmer Flour (Farro) | 65–75% | Drier than usual |
| First Clear Flour | 66–78% | Drier than usual |
| High-Extraction Flour | 72–82% | Drier than usual |
| Italian Type 00 Flour | 58–68% | In its range |
| Khorasan (Kamut) Flour | 60–70% | In its range |
| Light Rye Flour | 68–80% | Drier than usual |
| Medium Rye Flour | 80–95% | Drier than usual |
| Organic Bread Flour | 64–77% | Drier than usual |
| Spelt Flour | 60–70% | In its range |
| White Whole Wheat Flour | 72–82% | Drier than usual |
| Whole Wheat Flour | 75–85% | Drier than usual |