calculate_bread_hydration
Calculate baker's hydration percentage from flour and water weights to classify dough as firm, standard, or wet.
Instructions
Compute baker's hydration % = water/flour×100. Use for bread recipe analysis. Inputs: flour g, water g. Returns hydration % and dough type (firm/standard/wet). See list_bundles for related 'cuisine' calculators.
Input Schema
TableJSON Schema
| Name | Required | Description | Default |
|---|---|---|---|
| flour_grams | Yes | Flour weight grams | |
| water_grams | Yes | Water weight grams |
Output Schema
TableJSON Schema
| Name | Required | Description | Default |
|---|---|---|---|
| result | No | Computed result. Object whose fields depend on the tool (e.g. {tax, marginal_rate, brackets} for tax tools, {volume_l, gallons} for volume tools). | |
| formula | No | Human-readable formula or method used (e.g. "I=P·r·t", "Magnus formula"). | |
| source | No | Authoritative source for the rule or formula (e.g. "Article 197 CGI", "NF DTU 21"). | |
| reference_url | No | Link to a calcul2 page documenting the calculation in detail. |