Express each dough ingredient as a percent of the flour weight and see the total dough mass.
| Hydration (%) | – |
| Salt (%) | – |
| Yeast (%) | – |
| Dough | – |
Use this baker's percent calculator to compare bread recipes and to scale a loaf. Flour is always 100%, and every other ingredient is a percent of that flour weight.
Hydration is water ÷ flour × 100. Salt and yeast percents use the same idea. Dough weight is flour + water + salt + yeast. Preferment is not a separate line; fold starter flour and water into those two boxes if you want it included. Mass can be entered in grams, ounces, or pounds; the calculator converts to grams before the percentages are computed.
Flour: Formula flour. 500 g is two modest loaves, or one large one.
Water: Dough water. 325 g on 500 g flour is 65% hydration, a medium dough.
Salt: Salt mass. 10 g on 500 g flour is 2%, a usual bread figure.
Yeast: Instant or active dry yeast. 7 g is a standard supermarket sachet.
Hydration (%): Water as a percent of flour.
Salt (%) and yeast (%): Those ingredients as percents of flour.
Dough: Total dough mass.
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