Why use this calculator
Baker's percentages are the universal language of bread baking, making it easy to scale recipes up or down. This calculator converts percentages to exact gram weights for any batch size.
How to use it
Enter the flour weight in grams and set the hydration, salt, and yeast percentages. All percentages are relative to the flour weight. The calculator shows the exact weight of each ingredient.
The formula
Ingredient weight = flour weight * (percentage / 100); Total = flour + water + salt + yeast
Worked examples
500g flour at 70% hydration
350g water, 10g salt (2%), 5g yeast (1%), 865g total
1000g flour at 65% hydration
650g water, 20g salt (2%), 10g yeast (1%), 1680g total
When people use it
- Scaling artisan bread recipes to different batch sizes
- Adjusting hydration for different flour types or climates
- Converting professional bakery formulas to home quantities
- Experimenting with dough hydration levels for texture control
Tips
- Most white bread doughs are 60-70% hydration, while ciabatta and focaccia are 75-85%
- Whole wheat flour absorbs more water, so increase hydration by 5-10% compared to white flour
- Salt at 1.8-2.2% is standard for flavour and gluten strength
- Use instant yeast at 0.5-1% for overnight cold fermentation
Questions people ask
- What are baker's percentages?
- Baker's percentages express each ingredient as a percentage of the flour weight. Flour is always 100%. So 70% hydration means the water weighs 70% of the flour weight.
- What hydration level should I use?
- For beginners, start at 65%. Standard sandwich bread is 60-65%, artisan loaves 68-72%, and high-hydration breads like ciabatta 75-85%.
- Can I include other ingredients like sugar or oil?
- Yes, in professional baking all enrichments are expressed as baker's percentages too. This calculator covers the four essential ingredients.