Rex says
The fast lane for the math you almost remember from school. Type the numbers, get the answer, move on with your day.
Try a scenario
Click to load — tweak from there.Inputs
Result
Total dough weight
8,410
Water weight
3,250
Salt weight
100
Yeast weight
60
Dough balls/units produced
33.6
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How to use this
- 1Enter flour weight (g).
- 2Enter hydration (water %) (%).
- 3Enter salt % (%).
- 4Enter yeast % (%).
- 5Enter target unit (ball) weight (g).
- 6Read your total dough weight on the right — it updates as you type.
- 7Hit Share to keep the scenario or send it to someone.
About this calculator
Baker's percentage expresses every ingredient as a percentage of total flour weight (flour is always 100%), which is the standard professional method for scaling dough because it works regardless of batch size or unit system. A typical lean bread dough runs roughly 60-68% hydration, 2% salt, and 1-2% instant yeast. This calculator takes your target flour weight and the baker's percentages for water, salt, and yeast, and returns exact ingredient weights plus total dough weight, so you can scale a formula from a 2kg test batch to a 25kg production batch without arithmetic errors. It also computes total dough weight including a typical 1-2% mixing loss allowance, since flour on the bench and dough left in the mixer bowl are real losses at scale that matter when you're trying to hit an exact number of finished loaves or pizza balls.
Worked example
Using the values the calculator loads with:
Inputs
- Flour weight: 5000 g
- Hydration (water %): 65 %
- Salt %: 2 %
- Yeast %: 1.2 %
- Target unit (ball) weight: 250 g
Results
- Total dough weight: 8,410
- Water weight: 3,250
- Salt weight: 100
- Yeast weight: 60
- Dough balls/units produced: 33.6
What each field means
Inputs
- Flour weight (g)
- The flour weight used in the calculation, measured in g. Starts at 5000 g so you have a working example on load.
- Hydration (water %) (%)
- The hydration (water %) used in the calculation, measured in %. Starts at 65 % so you have a working example on load. Accepted range: 30–100 %.
- Salt % (%)
- The salt % used in the calculation, measured in %. Starts at 2 % so you have a working example on load. Accepted range: 0–5 %.
- Yeast % (%)
- The yeast % used in the calculation, measured in %. Starts at 1.2 % so you have a working example on load. Accepted range: 0–5 %.
- Target unit (ball) weight (g)
- The target unit (ball) weight used in the calculation, measured in g. Starts at 250 g so you have a working example on load.
Results
- Total dough weight
- Returned as a whole number and shown as the headline result. It recalculates instantly whenever you change an input, so you can compare scenarios without reloading.
- Water weight
- Returned as a whole number. It recalculates instantly whenever you change an input, so you can compare scenarios without reloading.
- Salt weight
- Returned as a whole number. It recalculates instantly whenever you change an input, so you can compare scenarios without reloading.
- Yeast weight
- Returned as a whole number. It recalculates instantly whenever you change an input, so you can compare scenarios without reloading.
- Dough balls/units produced
- Returned as a decimal number. It recalculates instantly whenever you change an input, so you can compare scenarios without reloading.
FAQ
Why does professional baking use baker's percentage instead of cups?
Volume measures like cups vary with how flour is scooped and packed, causing 10-20% inconsistency batch to batch. Weight-based baker's percentage scales perfectly linearly to any batch size and is the only method that works reliably for commercial production.
What hydration percentage should I use?
Lean bread doughs run 60-68%, pizza dough commonly 58-65% for New York style or higher (65-70%) for Neapolitan, and enriched doughs like brioche run lower, 50-55%, because eggs and butter add moisture that isn't counted in the water percentage.
Does this account for mixing loss?
Not by default — add 1-2% to your flour weight input before scaling if you need to hit an exact number of finished units, since dough left on mixer paddles and bench flour typically account for that much loss at commercial scale.
How do I add other ingredients like oil or sugar?
Calculate them the same way: target weight × (ingredient % ÷ 100), using flour weight as the 100% base. Enriched formulas commonly add oil (2-6%), sugar (3-8%), and eggs (as a percentage of total egg weight) on top of the base four ingredients here.
Accuracy and limitations
- Results are rounded for display; the underlying calculation keeps full precision.
- Very large or very small inputs may hit floating-point limits in the browser.
- Inputs outside the accepted range are clamped rather than rejected.
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Cite this calculator
Writing about this topic? Grab a citation — every link helps keep these tools free.
RevenueLab. (2026). Dough Batch Scaling Calculator (Baker's Percentage). Retrieved from https://www.revenuelab.fyi/toolbox/dough-batch-scaling
<p>Source: <a href="https://www.revenuelab.fyi/toolbox/dough-batch-scaling" target="_blank" rel="noopener">Dough Batch Scaling Calculator (Baker's Percentage) — RevenueLab</a> (2026).</p>
Source: [Dough Batch Scaling Calculator (Baker's Percentage) — RevenueLab](https://www.revenuelab.fyi/toolbox/dough-batch-scaling) (2026).