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定義
パンのレシピにおいて、すべての材料を小麦粉の総重量に対する百分率で表す表記法で、小麦粉は常に100%とする。
解説
If a recipe uses 1,000 g flour and 650 g water, the hydration is 65%. This system lets bakers scale recipes up or down instantly and compare dough characteristics across formulas. A baguette dough is typically 60–65% hydration; ciabatta runs 75–80%. Salt is usually 1.8–2%, and yeast around 1%. The method is standard in professional bakeries worldwide.
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