Bread Recipe Scaling Calculator
Scales a bread recipe from the amount of dough you need, keeping its baker’s percentages unchanged.
Share sends a link that reopens these numbers. Copy details pastes the full breakdown as a list.
The formula
factor = loaves × dough per loaf × (1 + extra) ÷ recipe total new amount = old amount × factor
Scaling from the total dough, not from the flour, gets the finished batch exactly right.
What to watch out for
Large batches can warm up and rise faster, so watch the dough rather than the clock. Small amounts of yeast are hard to weigh accurately, and a scale reading to 0.1 g helps.
Frequently Asked Questions
How much flour for 3 loaves of 800 g?
With a 500 g flour, 350 g water, 10 g salt and 7 g yeast recipe, and 2% extra, you need about 1,412 g of flour.
Should I scale the yeast with the rest?
Yes, as a starting point. Keeping the percentage the same keeps the rise similar. For a slower rise, reduce it.