Artisan Breads 1..2..3..      
                Techniques and Tips for your Easy Artisan Loaves
Amount
All-Purp
ose
Flour
55%
60%
65%
70%
75%
80%
85%
3 cups
(426 g)
1.03
cups
(234 g)
1.13
cups
(256 g)
1.22
cups
(277 g)
1.31
cups
(298 g)
1.41
cups
(320 g)
1.50
cups
(341 g)
1.60
cups
(362 g)
3 1/2
cups
(497 g)
1.20
(273)
1.31
(298)
1.42
(323)
1.53
(348)
1.64
(373)
1.75
(398)
1.86
(422)
4 cups
(568 g)
1.38
(312)
1.50
(341)
1.63
(369)
1.75
(398)
1.87
(426)
2.00
(454)
2.13
(483)
4 1/2
cups
(639 g)
1.55
(351)
1.69
(383)
1.83
(415)
1.97
(447)
2.11
(479)
2.25
(511)
2.39
(543)
5 cups
(710 g)
1.72
(391)
1.88
(426)
2.03
(462)
2.19
(497)
2.35
(533)
2.50
(568)
2.66
(604)
5 1/2
cups
(781 g)
1.89
(430)
2.06
(469)
2.24
(508)
2.41
(547)
2.58
(586)
2.75
(625)
2.92
(664)
6 cups
(852 g)
2.06
(469)
2.25
(511)
2.44
(554)
2.63
(596)
2.81
(639)
3.00
(683)
3.19
(724)
6 1/2
cups
(923 g)
2.24
(508)
2.44
(554)
2.64
(600)
2.85
(646)
3.05
(692)
3.25
(738)
3.46
(785)
7 cups
(994 g)
2.41
(547)
2.63
(596)
2.85
(646)
3.07
(696)
3.28
(746)
3.50
(795)
3.72
(845)
7 1/2
cups
(1065 g)
2.58
(586)
2.81
(639)
3.05
(692)
3.28
(746)
3.52
(799)
3.75
(852)
3.99
(905)
8 cups
(1136 g)
2.75
(625)
3.00
(682)
3.25
(738)
3.50
(795)
3.75
(852)
4.00
(909)
4.25
(966)
8 1/2
cups
(1207 g)
2.92
(664)
3.19
(724)
3.46
(785)
3.72
(845)
3.99
(905)
4.25
(966)
4.52
(1026)
Dough Hydration Table

Use this table to determine the correct level of moisture in your recipe.  
For "typical" no-knead recipes, 70% hydration (highlighted below) will
provide a provide a dough that sticks together in one lump but will not
be too moist to hold loaf form.  Drier doughs, such as bagels run
55-60% hydration, while wetter doughs such as ciabatta run a 85%
hydration level.
Percent moisture, by cups and (grams)