Bakery tool
Bread calculator
Baker's percentages, scaled to the gram. No maths at six in the morning.
Batch
1 loaf × 1037 g
Hydration
86.4%
Very soft
475 g water / 550 g flour
Counts the water in the starter, milk (~87%), eggs (~75%) and butter (~16%).
- Total flour
- 550 g
- Total water
- 475 g
- From starter
- 9.1%
Ingredients
Change a percentage to change the formula. Change grams to scale the whole batch.
| Ingredient | Percent | Grams | ||
|---|---|---|---|---|
| the base, 100% | % | g | ||
| % | g | |||
| % | g | |||
50 g flour + 50 g water Feed 1:2:2, 4–8 hours ahead: 20 g starter + 40 g flour + 40 g water. | ||||
| % | g | |||
| Total | 207.4% | 1037g | ||
$ bread doctorformula@fd0d905
# percentages of all the flour, starter included
- hydration 86.4% · very soft. Rye and ciabatta territory. The scraper is your friend.
- salt 2.2% · right on spec.
- 9.1% of the flour is in the starter · predictable rise.
→ 0 issues. Happy baking.
The process
Mix · 10 min
Everything in one bowl. Work it hard until it's a thick, sticky paste. Don't knead: rye has no gluten to develop.
Into the tin
Pour into a greased tin and level it with a wet hand. Sesame on top, if you like.
Proof · ~4 h
Ready when the top shows small cracks. It won't double. Or overnight, in the fridge.
Bake · 50 min
20 minutes at 250°C, then 30 at 220°C. Out of the tin right away.
Patience · 12 h
At least. Cut it sooner and it's gummy.