Bread Calculator
Calculate the perfect ingredient amounts for your bread recipe. Adjust the number of loaves, size, and hydration to create your ideal dough.
Bread Settings
Sandwich loaf: 450-500g | Artisan loaf: 600-800g | Rolls: 60-80g
55% (stiff)65% (standard)80% (wet)
1.5% (low)2% (standard)2.5% (high)
Your Recipe
Bread Flour298g
Water194g
Instant Yeast2.1g
Salt6g
Total Dough: 500g for 1 loaf
Quick Reference
- 55-60% hydration: Bagels, pretzels, stiff doughs
- 62-65% hydration: Standard sandwich bread
- 68-72% hydration: Artisan breads, baguettes
- 75-80% hydration: Ciabatta, focaccia (wet doughs)
Understanding Bread Ratios
This calculator uses baker's percentages to determine the exact amounts of flour, water, yeast, and salt you need. All percentages are based on the total flour weight.
The Basic Formula
- Flour: 100% (the baseline)
- Water: 55-80% (hydration level)
- Yeast: 0.5-2% (instant) or higher for other types
- Salt: 1.8-2.2% (typically 2%)
Bread Types by Hydration
| Bread Type | Hydration | Characteristics |
|---|---|---|
| Bagels | 50-57% | Dense, chewy |
| Pretzels | 55-60% | Firm, holds shape |
| Sandwich bread | 60-65% | Soft, tight crumb |
| French bread | 65-68% | Light, crusty |
| Baguettes | 68-72% | Open crumb, crisp crust |
| Ciabatta | 75-80% | Very open, irregular holes |
| Focaccia | 75-85% | Airy, olive oil enriched |
Basic Bread Timeline
- Mix: Combine all ingredients until no dry flour remains
- Knead: 8-10 minutes by hand or 5-6 minutes with mixer
- First Rise: 1-2 hours until doubled in size
- Shape: Form into loaves or rolls
- Second Rise: 45-90 minutes until puffy
- Bake: 375-450°F depending on bread type
Frequently Asked Questions
A standard sandwich loaf uses 450-500g of dough. A larger artisan loaf typically uses 600-800g. For dinner rolls, use about 60-80g per roll.
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