Baker's Percentage Calculator
Common Bread Formulas in Baker's Percentage
Classic bread types with their typical ingredient percentages (flour = 100%).
| Bread Type | Hydration % | Salt % | Yeast/Starter % | Fat % |
|---|---|---|---|---|
| White Sandwich | 60-65% | 2% | 1-2% (yeast) | 3-5% |
| French Baguette | 65-68% | 2% | 0.5-1% (yeast) | 0% |
| Ciabatta | 75-80% | 2% | 0.5-1% (yeast) | 2-3% |
| Sourdough Boule | 70-75% | 2% | 20-25% (starter) | 0% |
| Focaccia | 75-85% | 2% | 1% (yeast) | 5-8% |
| Brioche | 50-55% | 2% | 2-3% (yeast) | 40-60% |
| Challah | 45-50% | 1.5% | 2% (yeast) | 8-12% |
| Whole Wheat | 68-75% | 2% | 1.5% (yeast) | 2-3% |
| Rye Bread | 65-70% | 1.8% | 1% (yeast) | 1-2% |
| Pizza Dough | 60-65% | 2% | 0.5-1% (yeast) | 2-3% |
How We Calculate This
This baker's percentage calculator uses established formulas and industry-standard data to provide accurate estimates.
- Enter your specific values into the calculator fields above
- Our algorithm applies the relevant formulas using your inputs
- Results are calculated instantly in your browser — nothing is sent to a server
- Review the detailed breakdown to understand how each factor affects your result
These calculations are estimates based on standard formulas. For critical decisions, always consult a qualified professional.
How to Convert Oven Recipes to Air Fryer
Baker's percentage expresses every ingredient as a percentage of total flour weight. Flour is always 100%, and all other ingredients are relative to it. This system makes scaling recipes and comparing formulas easy.
The basic rule:
- Flour is always 100% — it's the base for all calculations
- Each ingredient % = (ingredient weight ÷ flour weight) × 100
- To scale: multiply each percentage by the new flour weight and divide by 100
- Hydration = water ÷ flour × 100 (the most important ratio in bread baking)
Baker's percentage is the universal language of professional bakers. Once you know a formula's percentages, you can scale it to any batch size — from a single loaf to a commercial bakery run.
When Would You Use This Calculator?
This baker's percentage calculator is designed for anyone who needs quick, reliable estimates without complex spreadsheets or professional consultations.
- When you need a quick estimate before committing to a purchase or project
- When comparing different options or scenarios side by side
- When planning a budget and need to understand potential costs
- When you want to verify a quote or estimate you've received from a professional
- When teaching or learning about the concepts behind these calculations
Frequently Asked Questions
What is baker's percentage?
Baker's percentage is a system where every ingredient weight is expressed as a percentage of total flour weight. Flour is always 100%. If you have 1000g flour and 650g water, the water is 65%. This makes it easy to scale recipes and compare bread formulas.
Why is flour always 100%?
Flour is the foundation of bread. By making it 100%, all other ratios stay constant regardless of batch size. Whether you use 500g or 5kg of flour, 65% hydration always means 65g water per 100g flour.
What is a good hydration percentage for bread?
Standard sandwich bread is 60-65% hydration. Artisan bread like ciabatta or sourdough ranges from 65-80%. Focaccia can go up to 80-90%. Higher hydration produces more open crumb but is harder to handle.
How much salt should bread have?
Most bread formulas use 1.8-2.2% salt (baker's percentage). That's 18-22g per 1000g flour. Salt controls fermentation speed, strengthens gluten, and adds flavor. Going below 1.5% produces bland bread.
How do I scale a recipe using baker's percentage?
Multiply your target flour weight by each ingredient's percentage and divide by 100. For example, if your formula is 65% water and you want 750g flour: 750 × 65 ÷ 100 = 487.5g water.
Does baker's percentage work for sourdough starter?
Yes, but note that sourdough starter contains both flour and water. A 100% hydration starter is 50% flour and 50% water. For precise calculations, split your starter weight and add its flour and water to the respective totals.