Food & hospitality
Baker’s percentage dough Calculator
Derive flour, water and additions from desired dough weight. This free baker’s percentage dough calculator shows the calculation and its assumptions so you can compare your own figures.
Your results
Derive flour, water and additions from desired dough weight.
Calculated outcomes
- Water G
- 383.48 g
- Salt G
- 11.8 g
- Yeast G
- 2.95 g
- Oil G
- 11.8 g
- Dough Weight G
- 1,000 g
Assumptions and estimates
- Method: Flour = total dough ÷ [1 + sum of ingredient baker percentages ÷ 100]. Other ingredients use their flour-relative percentage.
- Baker percentages use flour weight, not total dough weight. Fermentation loss, preferments and flour-specific absorption are excluded.
Useful next steps
- Use Compare options to test an alternative side by side.
- Copy, print or download a record of this calculation when you need one.
Reports open your email app addressed to s@s1.ie with the public page address only. Your inputs are never added.
How the baker’s percentage dough calculation works
Flour = total dough ÷ [1 + sum of ingredient baker percentages ÷ 100]. Other ingredients use their flour-relative percentage.
Baker percentages use flour weight, not total dough weight. Fermentation loss, preferments and flour-specific absorption are excluded.
Using this calculator
- Enter your own figures in the labelled inputs. Keep the currencies, units and time periods consistent.
- Choose any applicable rate profile, pattern or assumption shown for this tool. Open additional inputs when relevant.
- Review flour g and dough ball g, then read the stated assumptions and eligibility conditions before using the result.
Worked example
This is a static example using illustrative inputs, not facts about you or today’s date. The displayed eligibility selections and assumptions apply only to this example.
See example inputs
- Total dough weight (g)
- 1000
- Water as percentage of flour (%)
- 65
- Salt as percentage of flour (%)
- 2
- Yeast as percentage of flour (%)
- 0.5
- Oil as percentage of flour (%)
- 2
- Equal dough portions
- 4
- Flour G
- 589.97 g
- Dough Ball G
- 250 g