Work out bread baker percentage instantly with clear inputs, formula shown and shareable results.
In baker's percentage every ingredient is expressed as a percentage of the flour weight, so flour is always 100% and hydration is simply water divided by flour. Percentages make recipes scale and compare cleanly: a 68% hydration dough behaves the same whether you mix 500 g or 50 kg of flour.
Hydration
hydration % = water / flour x 100
Any ingredient
ingredient % = ingredient weight / flour weight x 100
hydration % = water / flour x 100. In baker's percentage every ingredient is expressed as a percentage of the flour weight, so flour is always 100% and hydration is simply water divided by flour.
Percentages make recipes scale and compare cleanly: a 68% hydration dough behaves the same whether you mix 500 g or 50 kg of flour.
Enter flour, water, salt, starter or preferment. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.