๐ Baker's Percentage Calculator
Enter each ingredient's percentage relative to the flour weight (the 100% baseline).
Calculate each ingredient's actual weight (g) and the total dough weight using "baker's percentage", a formula notation widely used in bread baking where flour weight is always 100% and every other ingredient (water, salt, yeast, etc.) is expressed as a percentage of that.
How to use
- Enter the flour weight (g).
- Enter each ingredient's percentage relative to the flour weight.
- Each ingredient's actual weight and the total dough weight are calculated automatically.
How the calculation works
Calculate the weight of each ingredient from bakerโs percentages. In bakerโs percentages the flour is always 100% and every other ingredient is a percentage of the flour weight. Ingredient weight (g) = flour weight (g) ร percentage รท 100 The percentages add up to more than 100%. Written this way, the same formula works for any batch size just by changing the flour. The total dough weight is shown too.
Worked example
Flour 500 g, water 65%, salt 2%, yeast 1% Water = 500 ร 0.65 = 325 g Salt = 10 g Yeast = 5 g Dough = 500 + 325 + 10 + 5 = 840 g (168%) For 60 g rolls, that makes 840 รท 60 = 14 rolls.
Things to be aware of
- Typical hydration: sandwich loaves 65โ70%, baguettes 65โ75%, bagels about 50โ60%.
- When mixing in wholemeal or rye flour, all the flours together make 100%.
- Milk and eggs contain water, so adjust the hydration if you use them in place of water.
FAQ
What is baker's percentage?
A formula notation widely used in the baking industry where flour weight is always treated as 100%, and other ingredients (water, salt, yeast, sugar, etc.) are expressed as a percentage relative to it. It makes scaling a recipe up or down straightforward.
How is each ingredient's weight calculated?
Ingredient weight (g) = flour weight (g) ร percentage (%) รท 100. For example, with 500g flour at 65% hydration, water = 500 ร 0.65 = 325g.
What if I'm using multiple types of flour?
It's common practice to combine all the flours' weights into a single total and use that combined total as the 100% baseline.