Bread Recipe Calculator
By Number of Loaves
Calculate ingredient amounts based on number and size of loaves
By Flour Weight
Calculate all ingredients based on a specific flour weight
Formula
Baker's Percentage: Flour = 100%, Water = Hydration%, Salt = 2%, Yeast = 1%. Flour Weight = Total Dough Weight x (100 / Sum of All Percentages). Each ingredient = Flour Weight x (Its Percentage / 100).
Frequently Asked Questions
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. So '70% hydration' means the water weighs 70% of the flour weight. This makes scaling recipes easy.
What hydration level should I use?
It depends on the bread type. 60-65% for sandwich bread and bagels, 65-70% for French bread, 70-80% for artisan and sourdough. Higher hydration doughs are wetter and harder to handle but produce more open crumb structures.
How much does bread weigh after baking?
Bread loses about 10-15% of its weight during baking due to moisture evaporation. So a 900g dough ball will produce roughly a 765-810g baked loaf.
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