Bread Recipe Calculator

Turn a flour weight and hydration into water, salt, yeast and total dough for one or more loaves.

Usage Tip

Weigh flour rather than scooping by cup for consistent loaves.

Total Dough
— g dough
Flour, water, salt and yeast
THE MATH
total = flour + water + salt + yeast
Water = flour × hydration%. Salt is set at 2% and yeast at 1% of flour.
Sandwich loaves use lower hydration (60–65%); rustic breads go higher.
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The calculators and tools on Formula Factory are provided for general guidance and informational purposes only. Results are estimates based on standard formulas and the values you enter — they do not constitute professional engineering, electrical, or architectural advice. Always verify calculations with a qualified professional before making decisions for any safety-critical, code-compliance, or commercial application. Formula Factory makes no representations or warranties as to the accuracy or completeness of any result, and accepts no liability for errors, omissions, or any outcomes arising from reliance on this information.