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
Your Recipe
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
How much dough do I need for a loaf of bread?
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.
What hydration should I use for bread?
62-65% hydration gives a standard sandwich bread texture. Higher hydration (68-72%) creates more open crumb and crustier bread. Lower hydration (55-60%) is used for bagels and pretzels.
How much yeast should I use?
For instant yeast, use about 0.5-1% of flour weight (2.5-5g per 500g flour). Active dry yeast requires about 25% more. Fresh yeast requires about 3x the amount of instant yeast.
What is the difference between instant and active dry yeast?
Instant yeast can be mixed directly with dry ingredients, while active dry yeast should be dissolved in warm water first. Instant yeast also works slightly faster.
How do I know when my bread is done?
The internal temperature should reach 190-210°F (88-99°C). The crust should be golden brown, and the loaf should sound hollow when tapped on the bottom.