Baker's Percentage
Express a dough formula as flour-relative percentages, track hydration from the rows you mark as water, and scale the whole formula to a target dough weight in grams.
Your formula
Weigh in grams. Mark flour rows — every percentage is relative to total flour (100%). Mark water rows to track hydration.
| Ingredient | Weight (g) | Flour | Water | Baker's % | Remove |
|---|---|---|---|---|---|
| 100% | |||||
| 70% | |||||
| 2% | |||||
| 0.6% | |||||
| Total | 863 g | flour 500 g | |||
Hydration: 70%
Using a preferment or starter? Its flour and water aren't broken out — mark the row as flour or water only if it's a single ingredient.
Scale to a target dough weight
Leave blank to skip. Example: 900 for two 450 g loaves.