Baker's percentage calculator
Scale bread dough from flour weight or a target dough weight using baker's percentages, including a preferment.
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Tool guide
Baker's percentage calculator: how it works
Practical information to understand the result and use this tool correctly.
About Baker's percentage calculator
Baker's percentage expresses every ingredient as a share of total flour, which is always 100%. This calculator turns those percentages into grams and can reverse the formula when you know the dough weight you want, not the flour.
Total dough is flour plus water, salt, yeast, fat, and extras. Water grams are flour times hydration. A preferment is not extra mass: its flour and water are subtracted from what you add, using the starter hydration you set (100% means equal flour and water in the starter).
Presets are starting points, not recipes. Sandwich loaf sits near 62% hydration with a little fat. Baguette and pizza stay lean. Ciabatta and focaccia run wetter. Sourdough uses a 20% starter at 100% hydration and no commercial yeast.
The single-field hydration, salt, and yeast tools only report one percentage. This one builds the whole formula. It does not model fermentation time, flour protein, or oven spring. Nothing is uploaded. Zero, negative, and oversized batches are rejected.
How to use it
- 1Choose flour weight or a target dough weight.
- 2Pick a loaf, baguette, pizza, ciabatta, focaccia, or sourdough preset, or type your percentages.
- 3If you use a preferment, set its baker's percentage and hydration.
- 4Review grams to weigh, including flour and water already in the starter, then copy the formula.
Frequently asked questions
- How is baker's percentage calculated?
- Flour is 100%. Water grams equal flour times hydration divided by 100. Salt, yeast, fat, and extras use the same rule. Total dough is the sum. If you enter a target dough weight, flour is that weight times 100 divided by the sum of all percentages.
- How is the sourdough starter counted?
- Starter percentage is starter weight divided by total flour. At 100% starter hydration, half of that weight is flour and half is water, both already included in the total flour and the dough water. The tool shows what is left to add.
- Is this the same as the bread hydration tool?
- No. The hydration tool only divides water by flour. This calculator builds the full formula, scales to a dough weight, and splits a preferment so you do not weigh the same flour twice.
- Are instant and fresh yeast the same percentage?
- No. Presets use instant yeast. Fresh yeast is roughly three times the instant amount by weight. Switch the yeast type and the gram result is multiplied; the baker's percentage shown stays the instant reference unless you edit it.
- Is anything uploaded?
- No. Weights are calculated in the browser. The result is a kitchen formula, not a food-safety or bakery-production guarantee.