Turn flour weight and baker percentages into exact water, salt and total dough weights.
Usage Tip
Higher hydration gives an open, airy crumb but a wetter, harder-to-handle dough.
Total Dough Weight
— g
Flour plus water plus saltTHE MATH
water = flour × hydration% · salt = flour × salt%
Baker percentages are all relative to flour weight, which is always 100%.
Typical bread hydration runs 60–80%. Salt is usually 1.8–2.2% of flour weight.