Baker's Percentage Calculator

Welcome to the Baker's Percentage Calculator, an essential tool for bread bakers of all skill levels. This calculator helps you understand, create, and scale bread recipes using the professional baker's percentage system - the universal language of bread making.

What is Baker's Percentage?

Baker's percentage (also known as baker's math, formula percentage, or flour-based percentage) is a standardized notation method used by professional bakers worldwide. In this system:

• Flour is always 100% - the baseline for all calculations
• All other ingredients are expressed as a percentage of the flour weight
• Percentages can exceed 100% - for example, 200% water would mean twice as much water as flour

Example Calculation

For a basic French bread recipe with 1000g flour:

• Flour: 100% = 1000g
• Water: 65% = 1000 × 0.65 = 650g
• Salt: 2% = 1000 × 0.02 = 20g
• Yeast: 1% = 1000 × 0.01 = 10g

Understanding Hydration Levels

Hydration is one of the most important concepts in bread baking. It refers to the ratio of water (and other liquids) to flour, expressed as a percentage. Different hydration levels produce dramatically different breads:

Low Hydration (50-58%)

• Very stiff, easy-to-shape dough
• Dense crumb with small, even holes
• Best for: Bagels, soft pretzels, some rolls
• Great for beginners

Medium Hydration (60-68%)

• Standard bread dough consistency
• Balanced crumb structure
• Best for: Sandwich bread, dinner rolls, baguettes
• The sweet spot for most home bakers

High Hydration (70-80%)

• Wet, sticky, harder to handle
• Open crumb with large, irregular holes
• Best for: Ciabatta, focaccia, artisan sourdough
• Requires more advanced techniques

Very High Hydration (80%+)

• Almost batter-like consistency
• Very open crumb, large bubbles
• Best for: High-hydration sourdough, some flatbreads
• Advanced technique required

Why Use Baker's Percentages?

Easy Recipe Scaling

Need to make a larger or smaller batch? Simply change the flour weight, and all other ingredients scale proportionally. Making bread for 2 people or 200 people becomes equally simple.

Recipe Comparison

Baker's percentages allow you to compare recipes at a glance. You can immediately see if one recipe is higher hydration, uses more salt, or has different fat content than another.

Consistency

Professional bakeries use baker's percentages to ensure every batch is identical. Once you find your perfect formula, you can reproduce it exactly every time.

Universal Communication

Bakers worldwide use this system, making it easy to share and understand recipes across languages and measurement systems.

Common Bread Formulas

French Bread (Lean Dough)

• Flour: 100%
• Water: 65%
• Salt: 2%
• Yeast: 0.75%

Ciabatta (High Hydration)

• Flour: 100%
• Water: 80%
• Salt: 2%
• Yeast: 0.5%
• Olive Oil: 5%

Brioche (Enriched Dough)

• Flour: 100%
• Eggs: 40%
• Butter: 50%
• Sugar: 15%
• Milk: 10%
• Salt: 2%
• Yeast: 2%

Pizza Dough

• Flour: 100%
• Water: 62%
• Salt: 2.5%
• Yeast: 0.5%
• Olive Oil: 3%

Tips for Successful Bread Making

Weighing Ingredients

Always weigh your ingredients for consistent results. Volume measurements (cups, spoons) are inherently inaccurate - flour can vary by 20% or more depending on how it's scooped.

Flour Types Matter

Different flours absorb water differently. Bread flour absorbs more water than all-purpose flour. Whole wheat flour absorbs even more. Adjust hydration accordingly.

Temperature Considerations

Water temperature affects fermentation speed. Use cooler water (65-70°F/18-21°C) for slower fermentation, warmer water (80-85°F/27-29°C) for faster fermentation.

Autolysis

Mixing flour and water and letting them rest (autolyse) before adding salt and yeast can improve gluten development and flavor.

Frequently Asked Questions

What is baker's percentage and why is it important?

Baker's percentage (also called baker's math or formula percentage) is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe. Flour is always 100%, and all other ingredients are expressed as a percentage of the flour weight. For example, if a recipe uses 1000g flour and 650g water, the water is 65%. This system makes scaling recipes easy, allows comparison between different formulas, and ensures consistency in professional baking.

What is hydration in bread baking?

Hydration refers to the total percentage of liquid ingredients (primarily water, but also milk and other liquids) relative to flour weight. A 65% hydration dough means 65g of water for every 100g of flour. Higher hydration doughs (70-85%) produce breads with more open crumb and larger holes like ciabatta, while lower hydration (50-60%) creates denser, easier-to-handle doughs like bagels. Understanding hydration helps bakers achieve their desired bread texture.

How do I scale a bread recipe to a different size?

With baker's percentages, scaling is simple: decide how much flour you want to use, then multiply each ingredient's percentage by that flour weight. For example, if your recipe is 65% water, 2% salt, and 1% yeast, and you want to use 500g flour: water = 500 × 0.65 = 325g, salt = 500 × 0.02 = 10g, yeast = 500 × 0.01 = 5g. Our calculator does this math automatically.

What hydration level should I use for different breads?

Different breads require different hydration levels: Bagels and soft pretzels (50-55%), Sandwich bread and dinner rolls (58-65%), Classic sourdough and baguettes (65-70%), Ciabatta and focaccia (75-85%), High-hydration artisan loaves (80-90%). Beginners should start with lower hydration (60-65%) as the dough is easier to handle, then gradually increase as skills develop.

Why is flour always 100% in baker's percentage?

Flour is the base ingredient in bread and serves as the reference point (100%) because it determines the dough's structure through gluten formation. All other ingredients are measured relative to flour because their ratios to flour significantly impact the final bread's characteristics - hydration affects crumb structure, salt controls fermentation and flavor, and fats affect texture. This standardization allows bakers worldwide to communicate recipes precisely.

How do I convert a regular recipe to baker's percentages?

To convert any recipe: (1) Find the total flour weight, (2) Divide each ingredient weight by the flour weight, (3) Multiply by 100 to get the percentage. For example, if a recipe has 500g flour and 325g water: 325 ÷ 500 × 100 = 65% hydration.

Additional Resources

• Baker's Percentage - Wikipedia
• Baker's Percentage Guide - King Arthur Baking