Baker’s Percentage Dough Calculator
Solve flour, water, salt and yeast weights for a target dough mass using baker’s percentages with flour anchored at 100%.
How to Use the Baker’s Percentage Dough Calculator
- Enter the target dough weight.
- Enter hydration, salt and yeast percentages.
- Click Calculate to see flour and liquid weights.
使用场景
- •Home baking.
- •Scaling recipes up or down.
- •Pro bakery batch planning.
公式
Flour = target / (1 + (hydration + salt + yeast)/100). Water = flour × hydration%. Salt = flour × salt%. Yeast = flour × yeast%.
常见问题
What is a typical hydration?
Sandwich loaves use 60–65%, rustic breads 70–75%, ciabatta and focaccia 80%+. Higher hydration needs longer fermentation and more skill.
Why are percentages over 100?
In baker’s math flour is always 100%; adding water, salt and yeast pushes the "total" above 100. That is expected, not an error.
Fresh vs instant yeast?
Multiply the fresh-yeast quantity by 0.33 for instant dry yeast and by 0.4 for active dry yeast.