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Bread Calculator

Choose the loaves, their weight and the hydration to get flour, water, yeast and salt by weight: one 500 g loaf at 65% hydration takes 298 g bread flour, 194 g water, 6 g salt and 2.1 g instant yeast.

Bread settings

Number of Loaves

Sandwich loaf: 450-500g | Artisan loaf: 600-800g | Rolls: 60-80g

55% (stiff)65% (standard)80% (wet)
Yeast Type

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

For 1 loaf: 298 grams bread flour, 194 grams water, 2.1 grams instant yeast, 6 grams salt; 500 grams of dough in total.

Quick reference

  • 50-60% hydration: Bagels, pretzels, stiff doughs
  • 62-65% hydration: Standard sandwich bread
  • 68-72% hydration: Artisan breads, baguettes
  • 75-85% 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: 50-85% (hydration level)
  • Yeast: 0.5-1% instant, more for active dry or fresh yeast
  • 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 (190–230 °C) depending on bread type

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 (50-60%) 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.