Bake ReplanBake Replan / Bread recipe scaling calculator
Bread recipe scaling calculator: 2 loaves to 24
To scale a recipe, turn it into baker's percentages once, then scale the total dough. 24 loaves of 800 g, plus 2% for waste, is 19,584 g of dough: 10,200 g of flour, 7,140 g of water, 2,040 g of levain and 204 g of salt.
- Build tonight
- –
- Heat the oven at
- –
The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Start from the home recipe: 500 g flour, 350 g water, 100 g levain, 10 g salt makes two loaves of 480 g.
- As percentages of the flour: water 350 ÷ 500 = 70%, levain 100 ÷ 500 = 20%, salt 10 ÷ 500 = 2%. That is the formula on this page.
- New total: 24 × 800 g = 19,200 g, plus 2% for waste = 19,584 g.
- Flour: 19,584 g × 100 ÷ 192 = 10,200 g. Water: 70% of that = 7,140 g.
- Tonight's levain: 2,040 g for the dough plus 50 g kept back, so build 2,090 g.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
Why not just multiply the recipe?
Multiplying works for whole batches, but a bakery changes loaf sizes and counts every day. Percentages let you type "24 loaves of 800 g" and get the weights without redoing the arithmetic.
Do I need to scale the salt and yeast differently?
This planner scales every line by the same percentage, which is how baker's math works. Some bakers trim yeast in very large batches; if you do, change that line's percentage.
What is the waste allowance?
A little extra dough for what sticks to the bowl and the bench. It is 2% here; change it under "Your oven".
Can I scale to a different loaf weight?
Yes. Change "Dough per piece" for the product, and every weight follows.
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.