calculate_bread_hydration
Compute baker's hydration percentage by dividing water weight by flour weight. Input flour and water grams to get hydration percent and dough classification (firm, standard, wet). Ideal for bread recipe analysis.
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. |