How to Use Baker’s Percentage Calculator
The Baker’s Percentage Calculator scales bread, pizza, focaccia, and brioche recipes precisely. Enter the flour weight, list each ingredient as a percent of flour.
- Enter total flour grams.
- Add ingredients — Water, salt, yeast, oil, sugar, etc., each as a percent of flour.
- Optional — Add or remove rows.
- Read the recipe — The Baker’s Percentage Calculator shows each ingredient in grams, total dough weight, and hydration percent.
Formula & Theory — Baker’s Percentage Calculator
The Baker’s Percentage Calculator uses one rule:
ingredient_g = flour_g × ingredient_percent ÷ 100
hydration = water_g ÷ flour_g × 100
total_dough = Σ ingredient_g| Bread style | Hydration |
|---|---|
| Bagel | 55% |
| Pizza Napoletana | 60% |
| Country sourdough | 75% |
| Ciabatta | 85% |
| Focaccia | 80% |
Assumptions and Limits
The Baker’s Percentage Calculator treats flour as 100% and other ingredients as percentages. Pre-ferments (poolish, biga) need their own sub-percentages.
Use Cases for Baker’s Percentage Calculator
The Baker’s Percentage Calculator is useful for:
- Bread scaling — From a 500 g test loaf to a 5 kg bake day.
- Hydration tuning — Compare 70% vs 78% versions of the same dough.
- Pizza shop — Daily flour to dough output planning.
- Recipe sharing — Convert a one-off recipe into a portable baker’s percentage.
The Baker’s Percentage Calculator makes any flour-based recipe instantly portable.