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)

Instant yeast can be mixed directly with dry ingredients

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 TypeHydrationCharacteristics
Bagels50-57%Dense, chewy
Pretzels55-60%Firm, holds shape
Sandwich bread60-65%Soft, tight crumb
French bread65-68%Light, crusty
Baguettes68-72%Open crumb, crisp crust
Ciabatta75-80%Very open, irregular holes
Focaccia75-85%Airy, olive oil enriched

Basic Bread Timeline

  1. Mix: Combine all ingredients until no dry flour remains
  2. Knead: 8-10 minutes by hand or 5-6 minutes with mixer
  3. First Rise: 1-2 hours until doubled in size
  4. Shape: Form into loaves or rolls
  5. Second Rise: 45-90 minutes until puffy
  6. 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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