Baker's percentage calculator
Professional dough formulas in grams: choose total dough weight or flour, hydration, salt and yeast or sourdough. Presets for pizza, baguette, focaccia and more.
Presets
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Result
How it works
Every ingredient is a percentage of the total flour (flour = 100 %). With sourdough, the flour and water inside the levain are counted, so the hydration you set is the true hydration of the dough.
Questions & answers
What is dough hydration?
Water as a percentage of flour weight. 60–65 % is a firm sandwich dough, 70–75 % an open country loaf, 80 % and more a wet focaccia or ciabatta.
How much salt does bread need?
Usually 1.8–2.2 % of the flour weight; Neapolitan pizza often uses about 2.8 %.
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