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Calculate bread ingredient weights from baker's percentages with preset recipe profiles.
Baker's percentage is a formula system where each ingredient's weight is expressed as a percentage of the total flour weight, making recipes easy to scale and compare.
| Bread | Hydration | Salt | Yeast |
|---|---|---|---|
| Baguette | 65% | 2% | 0.6% |
| Ciabatta | 80% | 2% | 0.5% |
| Focaccia | 75% | 2.5% | 0.7% |
| Sourdough | 72% | 2% | —% |
| Brioche | 55% | 1.8% | 1.5% |
| Pizza Dough | 62% | 2.5% | 0.5% |
Formula
Ingredient Weight (g) = Flour Weight × (Ingredient % ÷ 100)Flour Weight = Total flour in grams (always 100%)
Ingredient % = Percentage of flour weight for each ingredient
Worked Example
Baguette with 500g flour
Did you know? Baker's percentage has been the standard formula system in professional bakeries since the early 20th century, allowing bakers to scale from a single loaf to thousands with consistent results (source: King Arthur Baking).
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