Sourdough at 90% hydration
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
Typical styles: Pan de Cristal Light
What does 90% hydration look like?
Near-liquid dough territory. Extremely open, almost hollow crumb. Produces 'glass bread' effect.
Bread hydration chart — every level at a glance
Hydration is water as a percentage of flour weight, so 90% means 90 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% | 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% this page | 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 90% dough
Dough handling requires constant wet hands, bench scrapers, and oiled surfaces. Include 5% olive oil for lubrication. Pan-baked only. Expert-level technique.
Try the calculator at 90% 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
- 400 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 960 g
- Effective hydration
- 90%
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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How to convert 90% to grams of water
Multiply total flour weight by 0.9. For a 500g flour dough at 90% hydration, that is 450 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
- 85% hydration — one step drier — tighter crumb, easier shaping, less open structure
- 95% 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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Digital kitchen scale (0.1 g)View on Amazon →- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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Which flours work at 90% hydration?
2 of 16 flours usually sit at 90% hydration: Dark Rye Flour (Pumpernickel), Medium Rye Flour. Drier than usual means a stiffer dough; wetter, a slacker one. Tap a flour for its absorption math and a calculator set to 90%.
| Flour | Usual range | At 90% |
|---|---|---|
| All-Purpose Flour | 60–72% | Wetter than usual |
| Bread Flour | 65–78% | Wetter than usual |
| Dark Rye Flour (Pumpernickel) | 90–110% | In its range |
| Durum Semolina | 65–72% | Wetter than usual |
| Einkorn Flour | 55–65% | Wetter than usual |
| Emmer Flour (Farro) | 65–75% | Wetter than usual |
| First Clear Flour | 66–78% | Wetter than usual |
| High-Extraction Flour | 72–82% | Wetter than usual |
| Italian Type 00 Flour | 58–68% | Wetter than usual |
| Khorasan (Kamut) Flour | 60–70% | Wetter than usual |
| Light Rye Flour | 68–80% | Wetter than usual |
| Medium Rye Flour | 80–95% | In its range |
| Organic Bread Flour | 64–77% | Wetter than usual |
| Spelt Flour | 60–70% | Wetter than usual |
| White Whole Wheat Flour | 72–82% | Wetter than usual |
| Whole Wheat Flour | 75–85% | Wetter than usual |