Bread dough calculator
Choose a recipe, the number of pieces and their weight: the calculator gives the grams of flour, water, levain, salt and yeast, with the levain counted in the hydration.
- Checked on thousands of cases
- Updated November 5, 2026
Recipe
Usual starting values: adjust them to your recipe.
Total dough
Real hydration 65 %, levain included
- Flour595 g
- Water386 g
- Salt18 g
- Yeast1.2 g
Quick challenge
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Test yourself: every answer is computed by the tool, and the wrong choices are the most common traps.
How it works
Formula: Ingredient (g) = total flour × percentage ÷ 100
In baker's percentages, every ingredient is a percentage of the total flour: 70% hydration means 700 g of water for 1 kg of flour. A levain (sourdough starter) is itself made of flour and water, so they are part of the totals: a 100% hydration levain is half flour, half water. The calculator works out the total flour from the dough weight, then subtracts the levain's flour and water from what you add. The most common mistake is to forget it: adding 750 g of water to 1 kg of flour plus 200 g of levain gives a dough at about 77% hydration, not 75%. The recipes are usual starting points to adjust to your flour and oven, not official standards.
Recipes of the presets (grams)
| Ingredient | Neapolitan pizza | Baguette | Sandwich bread | Sourdough bread |
|---|---|---|---|---|
| Flour | 595 | 614 | 503 | 458 |
| Water | 386 | 418 | 312 | 331 |
| Levain | — | — | — | 102 |
| Salt | 18 | 12 | 10 | 10 |
| Yeast | 1.2 | 6.1 | 10 | — |
| Sugar | — | — | 25 | — |
| Butter or oil | — | — | 40 | — |
| Total dough | 1,000 | 1,050 | 900 | 900 |
1 kg of total flour at 70% hydration, with more and more levain (100% hydration)
| Levain | Flour to add | Water to add | Without levain |
|---|---|---|---|
| 0 % | 1,000 g | 700 g | 70 % |
| 10 % | 950 g | 650 g | 68.4 % |
| 20 % | 900 g | 600 g | 66.7 % |
| 30 % | 850 g | 550 g | 64.7 % |
| 40 % | 800 g | 500 g | 62.5 % |
Frequently asked questions
How do I calculate dough hydration with a levain?
Count the levain's flour and water in the totals. 900 g of flour, 650 g of water and 200 g of levain at 100% hydration (100 g of flour + 100 g of water): (650 + 100) ÷ (900 + 100) = 75%.
What hydration for a Neapolitan pizza?
There is no single answer. The preset uses 65% with 3% salt and very little yeast for a long rise; adjust it to your flour, which absorbs more or less water.
What are baker's percentages?
A way of writing recipes where the flour is always 100% and every other ingredient is a percentage of it. It makes a recipe easy to scale to any quantity.
Can I use cups instead of grams?
For water, 1 g equals 1 mL. For flour, the weight of a cup varies a lot with how it is filled, which is why bakers weigh: a kitchen scale gives a much more reliable dough.