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.
What is baker’s percentage?
Baker’s percentage expresses every ingredient as a percentage of the flour weight, with flour always 100%. So at 70% hydration you use 700 g water per 1000 g flour; 2% salt is 20 g; 1% yeast is 10 g. It makes recipes easy to scale and compare – the ratios stay the same no matter the batch size.
ingredient % = ingredient weight ÷ flour weight × 100
water = flour × hydration% · salt ≈ flour × 2% · yeast ≈ flour × 1%
Hydration guide
Hydration is the water weight as a percentage of flour. Lower hydration gives a firmer, easier-to-handle dough and a tight crumb; higher hydration gives a slacker, stickier dough and a more open, airy crumb. Most everyday breads sit between 60 and 75%.
Hydration chart
| Hydration | Bread style |
|---|---|
| 60% | Sandwich bread |
| 65% | Everyday loaf |
| 70% | Artisan bread |
| 75% | Open-crumb artisan |
| 80%+ | Ciabatta, focaccia |
Hydration comparison examples
Per 1000 g flour: a 60% sandwich dough takes 600 g water and behaves firm and smooth; a 70% artisan dough takes 700 g and is noticeably stickier; an 80% ciabatta takes 800 g and is almost pourable, needing folds rather than kneading. Same flour, very different doughs.
Bread flour vs all-purpose flour
Bread flour
Higher protein (12–14%), more gluten, absorbs more water and gives a stronger, chewier loaf. Best for yeast breads and higher hydration.
All-purpose
Lower protein (10–12%), absorbs a little less water. Works for softer sandwich loaves and rolls; you may need slightly less water.
Loaf size guide
| Finished loaf | Dough weight |
|---|---|
| Small | 500 g |
| Medium | 750 g |
| Large | 1000 g |
| Extra large | 1500 g |
Artisan bread guide
Artisan loaves (boules, batards, ciabatta) run higher hydration (70–80%), use less yeast with a long, slow fermentation for flavour, and are baked hot – often in a Dutch oven or with steam – for a crackly crust and open crumb.
Sandwich bread guide
Sandwich loaves are lower hydration (58–65%) and often enriched with a little fat, milk or sugar for a soft, tight crumb that slices cleanly. They are baked in a loaf pan at a moderate temperature.
Salt percentage recommendations
Salt is typically 1.8–2.2% of flour (2% is the standard). It controls fermentation and strengthens gluten as well as adding flavour – too little gives a bland, fast-rising dough; too much slows the yeast.
Yeast percentage recommendations
| Yeast (instant) | Use |
|---|---|
| 1.0–1.5% | Same-day bake |
| 0.5–0.8% | Slower rise, more flavour |
| 0.2–0.4% | Overnight / cold ferment |
Use about 25% more active dry yeast than instant – see the Yeast Converter.
Proofing time guidance
First rise (bulk ferment) usually takes 1–2 hours at room temperature until roughly doubled; the second rise after shaping takes 45–90 minutes. Warmer rooms speed things up, cooler rooms slow them down. Judge by how the dough looks and feels, not just the clock.
Fermentation guidance
Less yeast plus a longer, cooler fermentation builds far more flavour. A cold overnight proof in the fridge (retarding) is a simple way to improve almost any loaf and fits baking around your schedule.
Bread troubleshooting
Dense, heavy loaf
Under-proofed, too little water, or weak gluten – knead more, raise hydration slightly, or proof longer.
Flat, spreading loaf
Over-proofed or too wet for the flour – shorten the proof or lower hydration.
Gummy crumb
Under-baked or sliced too soon – bake to temperature (about 200–210°F / 93–99°C internal) and cool fully.
No rise
Dead yeast or liquid too hot – proof the yeast first and keep liquids warm, not hot.
Printable baker’s percentage chart
| Ingredient | Baker’s % | Per 1000 g flour |
|---|---|---|
| Flour | 100% | 1000 g |
| Water (70%) | 70% | 700 g |
| Salt | 2% | 20 g |
| Yeast (instant) | 1% | 10 g |
| Total dough | 173% | 1730 g |