Bread Calculator

What Are Baker's Percentages?

Baker's percentages are a method of expressing ingredient quantities in bread recipes as a percentage of the total flour weight (which is always set at 100%). This system allows bakers to scale recipes up or down easily, adjust ratios for different results, and communicate recipes in a standardized format.

Understanding Hydration

Hydration is the ratio of water to flour in a bread recipe, expressed as a percentage. It's calculated by dividing the weight of water by the weight of flour, then multiplying by 100. For example, 750g of water and 1000g of flour gives 75% hydration.

Hydration Levels and Their Effects

Other Important Percentages

• Salt: Typically 1.8-2.2% of flour weight. Controls fermentation and enhances flavor.
• Yeast: 0.2-1% for dry yeast. Lower percentages for longer fermentations.
• Sourdough Starter: 10-25% for most recipes, affecting fermentation time and flavor.

Using Baker's Percentages to Scale Recipes

To scale a recipe, multiply the desired flour weight by each ingredient's percentage. For example, if you want to make a 1000g flour recipe with 75% hydration, 2% salt, and 0.5% yeast, you would need:

• Flour: 1000g × 100% = 1000g
• Water: 1000g × 75% = 750g
• Salt: 1000g × 2% = 20g
• Yeast: 1000g × 0.5% = 5g

Our Bread Calculator helps you apply these principles without doing complex math, giving you precise ingredient amounts based on proven ratios for successful bread making.

Advanced Baker's Percentage Concepts

Pre-Ferments and Starter Calculations

When using pre-ferments (like poolish, biga, or sourdough starter), remember that they contribute both flour and water to your final dough. For accurate hydration calculations, include the flour and water from your pre-ferment in the total.

Adjusting for Different Flour Types

Different flours absorb water differently. When using whole grain, rye, or other specialty flours, you'll typically need to adjust hydration:

• White Bread Flour: Base hydration (reference point)
• Whole Wheat Flour: Add 5-8% more water
• Rye Flour: Add 10-15% more water
• Freshly Milled Flour: Often requires even more water

Temperature Considerations

Dough temperature significantly affects fermentation. Professional bakers use the Desired Dough Temperature (DDT) formula to achieve consistent results:

1. Choose your target dough temperature (usually 75-78°F/24-26°C)
2. Account for friction factor from mixing (usually 5-8°F/3-5°C)
3. Measure flour temperature
4. Measure room temperature
5. Calculate water temperature needed

Troubleshooting with Baker's Percentages

When bread doesn't turn out as expected, baker's percentages help identify issues:

• Dough too sticky? Your hydration might be too high for your flour or technique
• Dense bread? Consider increasing hydration or improving gluten development
• Flat loaves? Check your salt percentage (too little can weaken gluten)
• Inconsistent fermentation? Ensure consistent temperature and starter/yeast percentages

By mastering baker's percentages, you gain precise control over your bread making, allowing you to consistently create the perfect loaf for any occasion.

Common Bread Formulas by Baker's Percentages

Here are some classic bread formulas expressed in baker's percentages to help you understand how professionals develop recipes:

Real-World Application Example

Let's say you want to make a classic sourdough loaf with a total dough weight of 900g. Here's how you would apply baker's percentages:

1. Calculate the total percentage sum:
   Flour: 100% + Water: 75% + Salt: 2% + Starter: 20% = 197%
2. Find the flour amount:
   900g ÷ 197% = 457g flour
3. Calculate remaining ingredients:
   Water: 457g × 75% = 343g
   Salt: 457g × 2% = 9g
   Starter: 457g × 20% = 91g

This formula yields a perfectly balanced sourdough with approximately 900g total weight.

1. 1
   Enter the number of loaves you want to make
2. 2
   Specify the size of each loaf in cups of flour
3. 3
   Choose your desired hydration percentage (50-100%)
4. 4
   Click "Calculate" to get your recipe

• Let the dough rise in a warm, draft-free place
• Use a kitchen scale for more accurate measurements
• Preheat your oven properly before baking

• Don't use cold water for yeast activation
• Avoid over-kneading the dough
• Don't skip the resting time