Baker’s Percentage Calculator
Expresses a dough as percentages of its flour, the way bakers compare and scale formulas.
Water (hydration)
— %
Share sends a link that reopens these numbers. Copy details pastes the full breakdown as a list.
Salt — %
Yeast — %
Everything else — %
Whole formula — %
Total dough —
Flour for the dough you want —
The formula
ingredient % = ingredient weight ÷ flour weight × 100
Flour is always 100%, so the percentages add up to more than 100. That lets a formula be compared with any other, or scaled to any size.
What to watch out for
A common lean bread sits around 65–75% water, 2% salt and about 1% instant yeast, with less yeast for a long, slow rise.
Frequently Asked Questions
What is 350 g of water in 500 g of flour?
70% hydration.
Why do the percentages add up to more than 100?
Each one is a share of the flour, not of the dough. A formula of 100% flour, 70% water and 2% salt totals 172%.
How much salt should bread have?
Usually about 2% of the flour, so 10 g for 500 g of flour.