Baker's Percentage Calculator
Professional baker's math for precise dough formulations.
Dough Formula
Flour is always 100%. Enter weights in grams or percentages.
| Ingredient | Weight (g) | Percentage (%) | Action |
|---|---|---|---|
| Flour | 100.0% | Base | |
| Water | |||
| Salt | |||
| Yeast |
Formula Summary
Total Dough Weight: 1000g
Hydration: 0%
Total Percentage: 100%
Baker's Percentage Guide
What is Baker's Percentage?
A system where flour weight is always 100%, and all other ingredients are expressed as percentages of the flour weight. This allows for easy scaling and consistent results.
Common Hydration Levels
- Bagels: 50-55%
- Sandwich bread: 60-65%
- Pizza dough: 60-70%
- Artisan bread: 70-80%
- Ciabatta: 80-90%
Typical Percentages
- Salt: 1.5-2.5%
- Fresh yeast: 2-3%
- Dry yeast: 0.5-1%
- Sugar: 2-6%
- Fat: 2-10%