Baker's Percentage Calculator
Set your flour weight, then enter any ingredient as a % of flour — or a hydration % — and get the exact weight back. Scale any bread recipe by weight.
Baker's Percentage Calculator
Ingredient weight: 310 g
Water weight: 350 g
How to read baker\u2019s percentages
Flour is always 100%. Everything else — water, salt, yeast, fat — is a percentage of the flour weight. Hydration (water ÷ flour) is the single number that most changes your dough: 55–65% is a firm dough, 65–75% is standard, 75–85% is a high-hydration artisan dough. Because every percentage is relative to flour, you can build the same recipe at 300 g or 3,000 g of flour without redoing the math.
Baker's Percentage — FAQ
What is baker’s percentage?
Baker’s percentage expresses every ingredient as a percentage of the total flour weight, which is always 100%. Hydration is water weight ÷ flour weight × 100. So a dough with 500 g flour and 350 g water is 70% hydration, and 10 g salt is 2%.
Why is flour always 100% in baker’s percentages?
Because every other ingredient is scaled relative to flour, the one quantity that sets the batch size. Keeping flour at 100% lets you scale any bread recipe up or down while the ratios — hydration, salt %, yeast % — stay identical.
What does 70% hydration mean for bread dough?
70% hydration means 70 g of water per 100 g of flour. At 1,000 g flour that is 700 g water. Higher hydration (75–80%) gives an open, airy crumb and a wetter, harder-to-shape dough; lower (55–65%) is firmer and easier for beginners.
How do I convert a recipe to baker’s percentages?
Divide every ingredient weight by the flour weight and multiply by 100. If a recipe has 400 g flour and 260 g water, hydration is 65%. Once converted, you can rebuild the recipe at any size by picking a new flour weight and applying each percentage.
How do I scale a bread recipe with baker’s percentages?
Choose your target flour weight, then multiply it by each percentage. For a 1,000 g batch at 70% hydration with 2% salt: 1,000 g flour, 700 g water, 20 g salt, and yeast at whatever % the recipe specifies (usually 1–2%).
What is a normal salt percentage for bread?
Bread dough is typically 1.5–2.2% salt of flour weight. At 2% and 1,000 g flour that is 20 g salt. Going above 2.5% starts to slow fermentation noticeably.