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Bread Calculator
Scale bread recipes with baker's percentages, ingredient weights, dough weight, and hydration.
How to use this bread calculator
Use this calculator when you want to scale a dough formula without changing the proportions that make the bread work.
- Start with the flour weight or the total dough weight you want to scale around.
- Edit ingredient percentages to adjust hydration, salt, preferments, enrichments, or optional additions.
- Edit grams directly when you already know an ingredient amount.
- Use the portions field to divide the total dough into loaves, pizzas, rolls, or buns.
Bread Calculator features
- Scale bread formulas from flour weight.
- Scale bread formulas from total dough weight.
- Edit baker percentages for hydration, salt, preferments, enrichments, and optional additions.
- Override ingredient gram amounts directly when a recipe already has known weights.
- Recalculate total formula weight as percentages or grams change.
- Divide total dough into loaves, pizzas, rolls, buns, or other portions.
- Review per-portion dough weight for shaping and batching.
Baker's percentages and hydration
In baker's percentages, flour is the 100% baseline. Every other ingredient is expressed as a percentage of flour weight, which makes recipes easy to scale up or down without changing the dough's proportions.
Hydration is the relationship between water and flour. Higher hydration doughs tend to be stickier and more open-crumbed, while lower hydration doughs are usually firmer and easier to shape.
Baker's percentages are useful because a formula can move from one loaf to several loaves, or from a home batch to a larger bake, while salt, yeast, water, fat, and preferments stay in proportion to the flour. This is usually more reliable than multiplying cup measurements.
Different flours absorb water differently, and room temperature, fermentation time, mixing method, and shaping all affect the dough. Treat hydration as a planning number, then adjust by feel when the flour or environment requires it.
Bread calculator formulas
W_i = F \cdot \frac{P_i}{100}
F is flour weight, P_i is the ingredient's baker's percentage, and W_i is the ingredient weight.
H = \frac{W}{F} \cdot 100
Water, milk, and the water portion of preferments count toward W.
Starter, leaven, and poolish are treated as 100% hydration preferments. Half of their weight counts as flour and half counts as water when calculating total hydration.
When you edit grams directly, the matching baker's percentage is recalculated from the current flour weight. When you edit percentages, grams are recalculated from flour. The portions field divides the finished dough weight so you can plan loaves, rolls, pizza balls, buns, or proofing containers.
Bread calculator FAQ
Why is flour always 100%?
Baker's percentages use total flour weight as the reference point. That makes every other ingredient easy to scale relative to the dough's flour.
How are starter and leaven counted?
This calculator treats starter, leaven, and poolish as 100% hydration preferments, so half of their weight counts as flour and half counts as water.
Can I scale a recipe from grams instead of percentages?
Yes. Changing grams updates the matching baker's percentage, and changing percentages updates grams.
Why does hydration change when I add starter?
Starter contributes both flour and water. This calculator treats common preferments as 100% hydration, so half the preferment weight counts toward flour and half toward water.
Should I trust volume estimates for baking?
Use weights for the actual formula when possible. Volume estimates are convenient, but flour packing, spoon size, and ingredient density can change the result.
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