Bake ReplanBake Replan / Baker's percentage calculator
Baker's percentage calculator for a whole batch
For 10 loaves of 1,000 g at 75% hydration, 20% levain and 2% salt, weigh 4,569 g of bread flour, 508 g of whole wheat, 3,807 g of water, 1,015 g of levain and 102 g of salt. The flours make 100%; every other line is a share of the flour.
- Build tonight
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- Heat the oven at
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The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Total dough: 10 × 1,000 g = 10,000 g (the waste allowance is 0% on this page).
- Add the percentages: 90 + 10 + 75 + 20 + 2 = 197%.
- Flour weight: 10,000 g × 100 ÷ 197 = 5,076 g.
- Each line: its percentage of the flour. Water 75% = 3,807 g, levain 20% = 1,015 g, salt 2% = 102 g.
- Check: the lines add back to 10,000 g.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
What is baker's percentage?
Each ingredient's weight as a share of the total flour. The flours add to 100%, so a 75% hydration dough has 75 g of water for every 100 g of flour.
Is the levain's own flour counted in the hydration?
Not here. This planner counts the levain as its own line, a share of the flour, the way many bakery formulas are written. If you count the levain's flour and water in your totals, adjust your water and flour percentages to match.
Why does my result say the flours don't add to 100%?
Mark each flour line as "Flour". If they add to more or less than 100%, the plan still works but warns you, since the other percentages are read against the flour.
Can I keep several formulas?
Yes. Add a formula for each dough, and link each product to its formula. Everything stays in this browser.
Change the example
Formulas are in baker's percentages: the flours add to 100% and every other line is a share of the flour. Changes on this page are kept in this browser, apart from your plan on the full planner.