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Baker's percentage expresses ingredient amounts as percentages of flour weight, enabling recipe scaling. Hydration percentage (water:flour ratio) is critical for dough texture.

Formula

Hydration % = (Water weight / Flour weight) × 100

Guida passo passo

1Enter flour amount (reference)
2Enter water and other ingredients
3Calculate percentages for scaling

Esempi risolti

Ingresso

Flour: 500g, Water: 350g, Salt: 10g

Risultato

Hydration: 70%, Salt: 2%

Professional bread recipe

Errori comuni da evitare

✕Using volume instead of weight
✕Forgetting flour is always 100%

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