Baker's percentage calculator
The amounts of water, salt and yeast for your bread from the flour weight and hydration.
How it works
Everything is a % of the flour weight (= 100%). 60-65% hydration: firm dough; 70-80%: soft, open crumb (ciabatta style). Sourdough starter also brings flour and water (50/50).
Results are for guidance only and do not replace professional advice.
Worked example
With the default values:
- Flour (g)500
- Hydration (%)68
- Salt (%)2
- YeastInstant dry yeast (≈ 0.7%)
- Number of loaves1
you get:
- Water340 g
- Flour500 g
- Salt10 g
- Yeast3.5 g
Frequently asked questions
How does the “Baker's percentage calculator” tool work?
Everything is a % of the flour weight (= 100%). 60-65% hydration: firm dough; 70-80%: soft, open crumb (ciabatta style). Sourdough starter also brings flour and water (50/50).
What do I need to enter?
Just fill in: flour, hydration, salt, yeast, number of loaves. The result updates as you type.
Can you give an example?
Flour (g): 500; Hydration (%): 68; Salt (%): 2; Yeast: Instant dry yeast (≈ 0.7%); Number of loaves: 1 → Water: 340 g; Flour: 500 g.
Is this calculator free, and is my data private?
Yes. HOD Calc is completely free with no sign-up. The calculation runs in your browser: nothing you type is sent or stored.