I put together this Chart to help those that have a problem understanding or figuring out hydration percentages for different size batches of dough.

Hope this helps.

Hydration Table

1000g – 65% – 650 g water

  750g – 65% – 488 g water

  500g – 65% – 325 g water

1000g – 68% – 680g water

  750g – 68% – 510g water

  500g – 68% – 340g water

1000g – 70% – 700g water

  750g – 70% – 525g water

  500g – 70% – 350g water

1000g – 72% – 720g water

  750g – 72% –  540g water

  500g – 72% – 360g water

1000 g – 75% – 750g water

  750 g – 75% – 563g water

  500 g – 75%  – 375g water

1000 g – 78% – 780g water

  750 g – 78% – 585g water

  500 g – 78% – 390g water

1000g – 80% – 800g water

  750g – 80% – 600g water

  500g – 80% – 400g water

1000g – 82% – 820g water

  750g – 82% – 615g water

  500g – 82% – 410g water

1000g – 85% – 850g water

  750g – 85% – 638g water

  500g – 85% – 425g water


Imperial Measurements

For those that do not have a scale,
you can use the following as a guideline.

The following is based on the high protein
bread flour that I use.

Weighing by grams is more accurate
because there is variation in the weight of flour, 
so this is approximately what you will 
need for a batch of dough at 75% Hydration.

6 1/2 cups flour
3 1/2 cups of water
1 1/4 teaspoons yeast
4 teaspoons salt