Dough calculator

Pick what you are baking and how many. Turn the dial for the hydration; the scale shows how much water goes with it.

What are you baking?

How many

Weight of each

250 g

or type the weight g

Hydration

65%

supple, the classic middle ground

Salt

Leavening

Pizza dough for 4 × 250 g

g water

Amount, ingredient and baker’s percentage
Amount	Ingredient	Baker’s percentage or note
595 g	flour	100%
386 g	water	65%
18 g	salt	3%
1.2 g	instant yeast	0.2%

Makes 1000 g of dough, about 540 calories per ball.

No scale? About 4¾ cups of flour and 1⅝ cups of water, spooned and leveled. Weighing is more accurate.

Plan this loaf in the dough planner

How the calculator works

Bakers measure everything against the flour, which counts as 100 percent. At 65 percent hydration, 1000 grams of flour gets 650 grams of water. The calculator starts from the dough weight you need and divides it by the sum of all the percentages.

Water and salt are worked out over all the flour, including the flour in the starter: a starter is half flour and half water. So the hydration you pick is the real hydration of the dough.

Dough calculator

Pizza dough for 4 × 250 g

How the calculator works

Recipes that use this calculator