Baker's Percentage Calculator

Your details

Weights mode: enter gram or oz values, get baker's percentages. Percentages mode: enter flour weight and percentages, get weights. Scale mode: enter percentages and a target dough weight, get all weights.
Total flour weight. Flour is always 100% in baker's math.
g
Weight of water. This determines the hydration percentage.
g
Weight of salt. Typical range is 1.8-2.5% of flour.
g
Weight of yeast (instant, active dry, or fresh). Leave at 0 for sourdough.
g
Weight of sugar or other sweetener. Leave at 0 for lean breads.
g
Weight of butter, oil, lard, or other fat.
g
HydrationStandard dough (sandwich bread)
65%

Water as a percentage of flour - the most important baker's ratio

Water65%
Salt2%
Yeast1%
Sugar0%
Fat / oil0%
Total formula %168%
Total dough weight840
Flour weight500
Water weight325
Salt weight10
Yeast weight5
Sugar weight0
Fat / oil weight0
Water (hydration)65%
Salt2%
Yeast1%
Sugar0%
Fat / oil0%

Hydration: 65.0% - 840 g total dough

  • This is a standard hydration dough - easy to knead and shape. Ideal for sandwich loaves, dinner rolls, and everyday breads.
  • Total dough weight is 840 g.
  • The total formula percentage is 168.0% - this is normal in baker's math because flour is the 100% baseline and other percentages are added on top.

Next stepTry switching to 'Scale to target dough weight' mode to fit an exact pan size or loaf count.

 = Powered by OnlyCalculators