Baker's Percentage Calculator
A bread formula between grams and baker’s percentages, flour always 100 %, for any flour or dough weight, with hydration, total dough and piece weight.
Every ingredient as a percentage of the total flour, or in grams for the flour or dough weight you name, the hydration from the water and milk lines, the total dough and the weight of each piece.
Example: Bread flour 500, water 350, salt 10, yeast 5 is 100 / 70 / 2 / 1 %: 865 g of dough at 70 % hydration, two pieces of 432.5 g; the same formula for 1,000 g of dough needs 598.8 g flour.
Flour is
always 100.
What baker’s percentage is and why bakers use it, how the two directions work, how a dough weight fixes the flour, and what the flour and hydration lines need.
The convention
Every ingredient is stated as a percentage of the total flour, which is 100 % by definition — so percentages add to more than 100. It makes a formula independent of batch size and lets two breads be compared at a glance: 70 % water is a wetter dough than 60 % whatever the batch. Percent = grams ÷ flour × 100, and grams = percent × flour ÷ 100.
From a dough weight
To make a given weight of dough, the flour is dough × 100 ÷ the sum of all percentages; every other ingredient follows. Or name the flour weight directly. Pieces divide the total dough.
Naming the lines
A line whose name contains flour, semolina or meal counts as flour; several flour lines add up to the 100 %. Lines named water or milk count towards hydration. A starter or pre-ferment must be split into its flour and water before it is entered, which the hydration page does.
What the number does not settle
Percentages describe a formula, not a method; times, temperatures and shaping are the recipe’s. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.