Baker's Percentage Calculator
Professional bread formula tool. Flour = 100%. All other ingredients expressed as a % of flour weight.
Baker's Percentage Calculator
g
Ingredient%Weight (g)
Flour100%500 g
%
350 g%
10 g%
5 gTotals
Total Dough Weight865 g
Total Hydration173%
Flour500 g
What is Baker's Percentage?
Baker's percentage (also called baker's math) is a notation system used by professional bakers. Every ingredient is expressed as a percentage of the total flour weight, which is always set to 100%.
This means the percentages in a recipe can total more than 100% — a 70% hydration bread has 100% flour + 70% water + 2% salt = 172% total.
Formula
Ingredient % = (Ingredient weight ÷ Flour weight) × 100 Common Bread Formulas
| Bread Type | Hydration | Salt | Yeast |
|---|---|---|---|
| Sandwich Bread | 60–65% | 2% | 1–1.5% instant |
| Baguette | 65–70% | 2% | 0.3–0.5% instant |
| Ciabatta | 75–80% | 2% | 0.3% instant |
| Sourdough | 70–80% | 2% | 15–20% starter |
| Focaccia | 75–80% | 2% | 1% instant |
| Pizza Dough | 60–65% | 2% | 0.5–1% instant |
Why Use Baker's Percentage?
- Scale recipes to any batch size without recalculating proportions
- Compare recipes at a glance (same formula, different amounts)
- Understand the balance of a recipe (too dry? increase hydration)
- Industry-standard notation used in professional bakeries worldwide