Formula Summary
Hydration: 65.0%Total percentage (incl. flour): 190.70%
Flour weight used: 524.4 g
Estimated total dough: 1000.0 g
Ingredient Weights
| Ingredient | % (of flour) | Weight (g) |
|---|---|---|
| Flour (Total) | 100.00 | 524.4 |
| Water | 65.00 | 340.8 |
| Salt | 2.00 | 10.5 |
| Yeast | 0.20 | 1.0 |
| Sugar | 2.00 | 10.5 |
| Oil/Fat | 1.50 | 7.9 |
| Preferment | 20.00 | 104.9 |
| Total | 190.70% | 1000.0 g |
FAQs
1) What is baker’s percentage?
It’s a way to express each ingredient as a percentage of the flour. Flour is always 100%. This makes scaling recipes simple and consistent.
2) How is hydration calculated?
Hydration is the water percentage relative to flour. For example, 65% hydration means 650 g water for 1000 g flour. This tool reports hydration from the Water field only.
3) What does “preferment (%)” mean here?
It is the amount of preferment added to the final mix, measured against flour weight. If your preferment contains water and flour, you can adjust the Water or flour amount externally to account for it.
4) Should I include add-ins like seeds or fruit?
Yes. Use custom rows to include seeds, nuts, dried fruit, or milk powder. Enter them as percentages of flour so the tool scales them automatically.
5) Can I scale by number of loaves?
Choose a target total dough mass based on your number of loaves and loaf size. The calculator will back-compute the flour weight to match that total.
6) Why don’t the numbers add up exactly after rounding?
Weights are rounded for readability. Minor rounding differences are normal. For production, you can increase precision by editing the code to use more decimals.
7) Does this handle sourdough levain water and flour?
You can represent levain as a single custom line or split it into separate water and flour contributions by adjusting Water and Flour values manually before mixing.