The Oven SpringBaker’s percentage calculator
Enter ingredients as percentages of flour, or choose a target dough weight. The result shows each ingredient and each loaf.
Your batch makes 860 g of dough.
| Flour, 100% | 500 g |
|---|---|
| Water, 70% | 350 g |
| Salt, 2% | 10 g |
Total = flour × (100 + ingredient percentages) ÷ 100. This is formula arithmetic; it does not predict the baking result.
The percentages refer to flour.
All flour types together equal 100%. With 70% water and 2% salt, total formula percentage is 172%. A 500 g flour base produces 500 × 172 ÷ 100 = 860 g dough. To target 1,000 g dough, flour = 1,000 × 100 ÷ 172 = 581.4 g.
Keep preferment components explicit.
This calculator adds entered preferment flour and water to the batch. Overall hydration divides total water by total flour. If “Other ingredient” contains unknown flour or water contributions, overall hydration is not resolved; milk, eggs, fruit and butter are never automatically counted as water.
For target-weight mode, the separately entered preferment flour and water are removed from the target first; the remaining flour-based formula is scaled to fill the remainder. A preferment heavier than the target produces an error. The result exposes component weights so you can inspect the calculation.
Formula reference: King Arthur’s baker’s percentage reference. Next, check dough capacity or choose an appropriate scale.