Bakery tool
Bread calculator
Baker's percentages, scaled to the gram. No maths at six in the morning.
Batch
2 loaves × 970 g
Hydration
74.5%
Soft
820 g water / 1100 g flour
Counts the water in the starter, milk (~87%), eggs (~75%) and butter (~16%).
- Total flour
- 1100 g
- Total water
- 820 g
- From starter
- 9.1%
Ingredients
Change a percentage to change the formula. Change grams to scale the whole batch.
| Ingredient | Percent | Grams | ||
|---|---|---|---|---|
| % | g | |||
| % | g | |||
| % | g | |||
| % | g | |||
100 g flour + 100 g water Feed 1:2:2, 4–8 hours ahead: 40 g starter + 80 g flour + 80 g water. | ||||
| % | g | |||
| Total | 194% | 1940g | ||
$ bread doctorformula@45b8324
# percentages of all the flour, starter included
- hydration 74.5% · soft. Sticky. Wet hands, steady nerves.
- salt 1.8% · right on spec.
- 9.1% of the flour is in the starter · predictable rise.
→ 0 issues. Happy baking.
The process
Autolyse · 1 h
Flour and water, mixed just until there's no dry flour left. Then wait.
Starter and salt
Add the starter, then the salt. Squeeze the dough together for 3–4 minutes with wet hands.
Bulk · 4–5 h
Around 24°C, with 3–4 sets of stretch & fold early on. Done when it has grown 50–75% and is full of bubbles.
Shape · overnight
Pre-shape, rest 20 minutes, shape tight, into the banneton. 12–16 hours in the fridge.
Bake · 250°C
In a cast-iron pot: 20 minutes lid on, then 20–25 minutes lid off at 230°C.