Bread Calculator
You can use this tool to calculate the ingredient amounts for baking bread. If you’re not familiar with some of the terms, refer to the glossary section
Mode
Levain
Amount
g
Hydration
%
Ingredients
Flour
g
Water
g
Target Yield
Bread Weight
g
Hydration
%
Breakdown
| Flour | Water | Total | |
|---|---|---|---|
| Levain | |||
| Total |
Bread Weight
Hydration
Flour Needed
Water Needed
Glossary #
- Autolyze
- Process of mixing water and flour before adding the levain or salt.
- Baker’s Percentage
- A method of representing ingredient amounts as a percentage of the total amount of flour in a mixture.
See the following table for an example:
| Ingredient | Actual Amount | Real Percentage | Baker’s Percentage |
|---|---|---|---|
| White Flour | 100g | 32.9% | 50% |
| Whole Wheat Flour | 100g | 32.9% | 50% |
| Water | 100g | 32.9% | 50% |
| Salt | 4g | 1.3% | 2% |
- Hydration
- The ratio of flour to water in a mixture, in baker’s percentages.
- Levain
- A sourdough starter that’s been recently fed and matured. Levain is typically added to the flour and water mixture when it reaches its peak rise.
- Starter
- Also called a sourdough starter, a mixture of flour and water that has developed yeast and become acidic, gaining a sour smell and taste.