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Calculate baker’s percentages, total flour weight, dough weight, and hydration for bread and pizza formulas.
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 500 g | 100% |
| Water | 350 g | 70% |
| Salt | 10 g | 2% |
Ingredient percentage = ingredient weight ÷ total flour weight × 100. Hydration = total water weight ÷ total flour weight × 100.
Result: 350 g water with 500 g flour creates 70% hydration.
Enter the recipe, ingredient, or measurement values requested above, then select the matching units or options. The calculator keeps the calculation close to the top of the page and shows the method below so you can review the assumptions before using the result.
Baker’s percentage expresses every ingredient relative to total flour weight.
Hydration is total water weight divided by total flour weight, multiplied by 100.
Yes. Mark each flour ingredient and the calculator sums them as total flour weight.
Weights should use the same unit. Grams are recommended for bread formulas.