Sizu Riatto
Kitchen Numbers · Chapter 8

Baker’s Percentage Dough Calculator

Flour is 100%; every other ingredient is a percent of the flour, not of the dough. So one multiplication scales the whole formula.

Home › Calculators › Baker’s Percentage Dough Calculator

Opens on Chapter 8’s example: Paz’s notebook: flour 100, water 68, salt 2, yeast 1, for 60 supper rolls of 85 g.

The formula, one ingredient a line: name, percent
How much
Enter your numbers, then press Work it out.

How it works

Total percent = the sum of the lines (171% here). For a flour weight, each ingredient is flour × its percent. For a target dough, flour = dough ÷ (total ÷ 100), then every line follows. Hydration is the water’s percent. The lines are rounded to whole grams at the end, and the rounded lines are added up as a check.

From the book, Chapter 8. 500 g of flour takes 340 g water, 10 g salt and 5 g yeast, 855 g of dough at 171% (68% hydration). 60 rolls of 85 g need 2,982.46 g of flour: 2,982 / 2,028 / 60 / 30 g; 4 rolls 199 / 135 / 4 / 2 g. The enriched buns total 180.5%, 722 g of dough. Every chapter and its calculator →

Amounts can be typed as 3, 0.75, 3/4, 1 1/2 or 1½. They’re worked as exact fractions and written as a cook measures them: cups in quarters or thirds, then tablespoons, then teaspoons to the nearest eighth. Everything stays in your browser: no sign-up, nothing stored or sent.