Bread Formula & Dough Calculator
Scale dough batches by total flour weight, yeast percentage, and water hydration.
Bread Formula Calculator
Calculated Bread Dough Batch
Flour: 500g
Water: 340g
Salt: 10.0g
Yeast: 6.0g
Total Dough Mass: 856g
Purpose of the Baking Bread Formula Calculator
Formulate consistent artisan and sandwich loaves using standard baker's percentages.
How to Use This Tool
- Enter your desired total flour weight (e.g. 500g for a standard 8.5x4.5 loaf).
- Set water hydration percentage (typically 65% to 75%).
- Set salt percentage (2% is standard culinary balance).
- Set yeast percentage (1% to 1.5% for commercial instant dry yeast).
- View the calculated ingredient masses and total dough weight.
Input & Output Definitions
Input Parameters
- Flour (g): Total flour weight (100% baseline).
- Water (%): 60% (stiff dough) to 80% (open ciabatta crumb).
- Salt (%): Standard 2% of total flour.
- Yeast (%): Instant dry yeast (1% to 1.5%).
Calculated Outputs
- Flour (g): 100% flour weight.
- Water (g): Liquid requirement.
- Salt (g): Salt mass.
- Yeast (g): Yeast mass.
- Total Loaf Weight (g): Total dough before baking.
Worked Culinary Example
Scenario: 500g flour sandwich bread with 68% water, 2% salt, and 1.2% instant yeast.
- Water = 500g × 0.68 = 340 grams.
- Salt = 500g × 0.02 = 10 grams.
- Yeast = 500g × 0.012 = 6 grams.
- Total Dough = 500 + 340 + 10 + 6 = 856 grams.
Result: Produces an 856g dough loaf, yielding an ~770g baked sandwich loaf after baking moisture loss.
Common Kitchen Mistakes to Avoid
Not accounting for moisture loss during baking
Dough loses 10% to 15% of its weight as water vapor in the oven.
Adding hot water to yeast
Water above 120°F (49°C) will kill yeast cells. Aim for lukewarm water (80°F - 90°F / 27°C - 32°C).