How we worked it out
Updated as you change the numbers.
- Flour = total dough ÷ (sum of all percentages ÷ 100).
- Each ingredient = flour × its percentage.
Method and assumptions
Baker’s percentages make formulas easy to scale and compare: a 70% hydration dough has 70 g of water for every 100 g of flour, whatever the batch size.
Questions
How much flour for 1,800 g of 70% hydration dough with 2% salt and 0.5% yeast?
1,043 g of flour and 730 g of water (the percentages add up to 172.5%, and 1,800 ÷ 1.725 = 1,043).
Sources
Method and figures checked on . Every worked answer on this page is covered by an automated test. Found a mistake? Tell us.