Dough Hydration Calculator

Because eggs and milk already contain water, adding a full target-hydration's worth of water on top of them would oversaturate the dough. The calculator first computes Total Water Needed as your target hydration percentage of flour weight, then subtracts the water it estimates is already coming from your eggs and milk, leaving Additional Water to Add as the amount you should actually measure into the bowl.

It assumes each egg weighs about 50 grams and applies your Egg Hydration Factor (75% by default) to that weight, so at the defaults each egg contributes roughly 37.5 g of water. Because real egg sizes vary, if you know your eggs run larger or smaller than a standard large egg, adjusting the hydration factor or entering a fractional egg count will keep the estimate closer to reality.

Additional Water to Add is floored at zero, so the calculator will never suggest a negative pour — it simply reports zero additional water needed. In that case your enriched dough's built-in liquid alone already meets or exceeds your target hydration, and you'd need to either raise the target hydration or reduce eggs/milk if you actually wanted to add more water.

Almost — it adds flour weight and the full Total Water Needed, then adds only the non-water portion of your eggs and milk (their weight times one minus the hydration factor), since the water portion of eggs and milk is already counted inside Total Water Needed. That avoids double-counting the water that eggs and milk contribute.