Baker's Percentage
Bakery / pizzeria dough formulation by baker's percentage.
Example
You enter
- Total flour (g, = 100%) 1000
- Hydration (water, % of flour) 65
- Salt (% of flour) 2
- Yeast / leaven (% of flour) 1
- Number of pieces (optional) 4
You get
- Water g 650
- Total dough 1680
- Total (%) 168
- Per piece 420
Checked against published worked examples from: Baker's percentage (baker's math).
Details, formula, and sources
ScopeFlour is 100%, every ingredient is its weight as a percent of flour, hydration is water as a percent of flour. From flour weight and the percentages, get each ingredient weight, total dough weight, total formula percent, and per-piece weight (first-principles arithmetic, the method recipe scaling does not handle).
Formula or tableFlour = 100%. Ingredient weight = flour x percent / 100; hydration water = flour x hydration% / 100; total dough = sum of all ingredient weights; total formula % = 100 + sum of the other percentages; per-piece = total / pieces.
Source and editionBaker's percentage (baker's math) - the standard bakery / pizzeria dough formulation method; first-principles arithmetic, public domain.
Free accessPure arithmetic, public; the flour weight and the per-ingredient percentages are user-supplied.
What governsEstimate. AHJ and licensed professional govern.
API field namesflour_g, hydration_pct, salt_pct, yeast_pct, pieces, water_g, total_dough_g, total_pct, per_piece_g
- Flour basis total flour is the 100% basis; every percentage is by weight relative to flourbaker's percentage