Bread Calculator
Calculate bread dough ingredients from loaf count, size, and hydration percentage. Enter values for instant results with step-by-step formulas.
Reviewed by Daniel Agrici, Founder & Lead Developer
Formula
Water (g) = Flour (g) x Hydration% / 100
Where Flour weight is determined by loaf size and count. Salt = 2% of flour weight. Yeast = 1-1.5% of flour weight (or 20% starter for sourdough). All calculations use baker percentages where ingredients are expressed as a percentage of total flour weight.
Worked Examples
Example 1: Standard White Sandwich Loaf
Problem:Calculate ingredients for one standard white bread loaf at 65% hydration with instant yeast.
Solution:Flour = 500g (4.0 cups)\nWater = 500 x 0.65 = 325g (1.4 cups)\nSalt = 500 x 0.02 = 10g (1.7 tsp)\nInstant yeast = 500 x 0.01 = 5g\nTotal dough = ~840g\nFirst rise: 60 min | Second rise: 45 min\nBake at 375F for 35 min
Result:Flour: 500g | Water: 325g | Salt: 10g | Yeast: 5g | Bake: 375F, 35 min
Example 2: Two Large Sourdough Boules
Problem:Calculate ingredients for two large sourdough loaves at 75% hydration.
Solution:Flour = 750g x 2 = 1,500g (12.0 cups)\nWater = 1,500 x 0.75 = 1,125g (4.8 cups)\nSalt = 1,500 x 0.02 = 30g (5.0 tsp)\nSourdough starter = 1,500 x 0.2 = 300g\nTotal dough = ~2,955g\nFirst rise: 6 hrs | Second rise: 3 hrs\nBake at 450F for 45 min
Result:Flour: 1,500g | Water: 1,125g | Salt: 30g | Starter: 300g | Bake: 450F, 45 min
Frequently Asked Questions
What does hydration percentage mean in bread baking?
Hydration percentage is the ratio of water to flour by weight, expressed as a percentage. A 65 percent hydration dough uses 65 grams of water for every 100 grams of flour. Lower hydration (55 to 60 percent) produces stiffer, denser doughs ideal for bagels, pretzels, and sandwich bread. Medium hydration (60 to 70 percent) is the standard range for most bread types including white, wheat, and enriched loaves. Higher hydration (70 to 85 percent) creates open, airy crumb structures found in ciabatta, focaccia, and artisan sourdough but requires more skill to handle. Each 5 percent increase in hydration noticeably changes the dough texture and handling characteristics, so adjust gradually when experimenting.
How much flour do I need for one loaf of bread?
A standard loaf of bread requires approximately 500 grams (about 4 cups or 17.6 ounces) of flour. This produces a loaf weighing roughly 800 to 900 grams before baking and about 750 grams after baking due to moisture loss. Small loaves for personal use need about 350 grams of flour, while large artisan boules can use 750 grams or more. For sandwich bread baked in a standard 9x5-inch loaf pan, 500 grams of flour is the ideal amount to fill the pan properly. If you are using whole wheat flour, you may want to increase the hydration by 5 to 10 percent because whole wheat absorbs more water than white flour due to the bran content.
What is the ideal salt percentage for bread dough?
The standard salt percentage in bread baking is 2 percent of the total flour weight, which translates to about 10 grams of salt per 500 grams of flour or roughly 1.7 teaspoons of fine table salt. This amount provides proper flavor enhancement, gluten strengthening, and fermentation control. Using less than 1.5 percent produces bland bread with weak structure, while exceeding 2.5 percent can inhibit yeast activity and create an overly salty taste. Salt also controls fermentation speed by slowing yeast activity, which is why many professional bakers add salt near the end of mixing to allow initial yeast activation. Different salt types have different densities, so always weigh salt rather than measuring by volume for consistent results.
How long should bread dough rise before baking?
Bread dough typically needs two rising periods. The first rise (bulk fermentation) takes 60 to 90 minutes for yeast breads at room temperature, allowing the dough to roughly double in volume. The second rise (proofing) after shaping takes 30 to 60 minutes depending on the bread type and ambient temperature. Sourdough bread requires significantly longer rise times because natural yeast works slower than commercial yeast, with first rises of 4 to 8 hours at room temperature or 12 to 18 hours in the refrigerator. Cold retarding (refrigerator proofing) slows fermentation and develops more complex flavors. The poke test is the most reliable way to check readiness: press a floured finger into the dough about half an inch deep. If the indent springs back slowly but not completely, the dough is ready.
References
Reviewed by Daniel Agrici, Founder & Lead Developer · Editorial policy