Total Dough Weight
500g
Flour
297g
Hydration
65%
Loaves
1
297g
2.4 cups
193g
65% hydration
500g
65%
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Inputs
Result
296.7g flour, 192.9g water, 4.5g yeast, 5.9g salt. Total dough: 500g. Perfect for everyday sandwich bread with soft texture.
Inputs
Result
409g flour, 278g water, 4.1g yeast, 8.2g salt. Total dough: 700g. Divide into two 350g pieces for traditional baguettes.
Inputs
Result
277.1g flour, 55.4g water, 6.9g yeast, 5.5g salt, 138.6g butter, 33.3g sugar, 83.1g eggs (2 eggs). Total dough: 600g. Rich, buttery texture.
Baker's percentages express all ingredients as a percentage of flour weight. Flour is always 100%, and other ingredients are calculated relative to it. For example, 65% hydration means 65g of water per 100g of flour. This system makes recipes easily scalable to any size.
Hydration is the ratio of liquid (usually water) to flour, expressed as a percentage. A 70% hydration dough contains 70g of water per 100g of flour. Higher hydration creates airier, more open crumb structures but requires more skill to handle. Beginners should start with 60-65% hydration.
| Hydration % | Bread Type | Handling Difficulty |
|---|---|---|
| 55–60% | Bagels, pretzels | Easy |
| 62–68% | Sandwich bread, rolls | Easy–moderate |
| 70–75% | Artisan sourdough | Moderate |
| 78–85% | Ciabatta, focaccia | Advanced |
Typical yeast amounts range from 1-2.5% of flour weight. Less yeast (0.5-1%) with longer fermentation develops better flavor. More yeast (2-3%) is used for quick breads or enriched doughs. For most breads, 1.5-2% active dry yeast is a good starting point.
Weight measurements are far more accurate than volume. A cup of flour can vary by 30g or more depending on how it's scooped or sifted. Digital scales ensure consistency and reproducible results. Professional bakers always weigh ingredients for precision.
Lean doughs contain only flour, water, salt, and yeast (like baguettes and ciabatta). Enriched doughs include fats, sugars, eggs, or dairy (like brioche and challah). Enriched doughs are softer and richer but require longer rise times as fat and sugar slow yeast activity.
| Dough Type | Key Ingredients | Example Breads |
|---|---|---|
| Lean | Flour, water, salt, yeast | Baguette, ciabatta, sourdough |
| Slightly Enriched | + butter 5–10%, sugar 3–5% | Sandwich bread, dinner rolls |
| Richly Enriched | + butter 20–50%, eggs, sugar | Brioche, challah, cinnamon rolls |
Replace commercial yeast with 15-20% sourdough starter (by flour weight). Reduce water slightly since starter contains water. For example, for 500g flour, use 75-100g starter and reduce water by 35-50g. Sourdough requires longer fermentation times, typically 4-12 hours.
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Last Updated: Mar 26, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.