Bread recipe scaling calculator
Enter your bread formula and how much dough you need, by flour weight, total dough weight or number of pieces. Every ingredient is scaled so the dough adds up exactly, loss margin included.
Result
Total flour
g
Total dough
g
| Flour: Flour | 749.9 g |
|---|---|
| Ingredient: Water | 487.4 g |
| Ingredient: Yeast | 12.0 g |
| Ingredient: Salt | 15.0 g |
| Ingredient: Sugar | 12.0 g |
| Ingredient: Vegetable oil | 3.7 g |
| Sum of baker's percentages | 170.7 % |
| Total flour = total dough ÷ sum of percentages | 749.9 g |
| Loss margin | 10.0 g |
| Total dough | 1,280.0 g |
How it works
In baker's percentages every ingredient is a share of the total flour. Add up all the percentages, divide the dough you need by that sum, and you have the flour. Every other ingredient follows from the flour.
Formula
Total dough = target (or pieces × weight per piece) + loss margin. Flour = total dough ÷ (sum of percentages ÷ 100). Each ingredient = flour × its percentage ÷ 100. For a recipe in grams: percentage = ingredient ÷ total flour × 100.
Worked example
The calculator opens with this example; the result above is computed from it.
| Input | Value |
|---|---|
| Flour: Baker's percentage | 100 % |
| Water: Baker's percentage | 65 % |
| Yeast: Baker's percentage | 1.6 % |
| Salt: Baker's percentage | 2 % |
| Sugar: Baker's percentage | 1.6 % |
| Vegetable oil: Baker's percentage | 0.5 % |
| Your recipe is in | Baker's percentages |
| Scale to | Total dough weight |
| Dough you need | 1,270 g |
| Loss margin | 10 g |
| Total flour | 750 g |
| Total dough | 1,280 g |
For 1,280 g of dough with percentages adding up to 170.7 %, you need 750 g of flour.
Assumptions and limits
- Baker's percentages are shares of the total flour, so the flours always add up to one hundred percent.
- When a recipe uses several flours, each is a share of all the flour together.
- The loss margin is a weight you choose for dough lost while mixing and dividing. It is added before the flour is worked out.
- If your recipe has a starter or preferment, enter it as its own ingredient line. Its flour and water are not split out here.
- Weights are shown rounded; the totals are worked out before rounding, so rounded lines can differ from the total by a gram.
The result is an estimate for planning, not professional advice.
Sources
- Busby's Bakery: baker's percentages - scaling to a target dough weight with a 10 g loss margin (method; its printed totals contain arithmetic errors, see reference case notes)retrieved 2026-10-12
- r/Breadit baker's math guide: flour = target dough weight / (sum of percentages / 100) (seen only as a search snippet; reddit could not be fetched)retrieved 2026-10-12
Last updated:
Method in depth: Baker's percentage: how bread formulas are written and scaled
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