Dough Weight from Formula
Adding the flour and entered baker's percentages predicts the weight of a simple four-ingredient dough.
Dough Weight from Formula
Bread · 4 inputs
How to use this calculator
- Enter flour in g.
- Enter hydration in %.
- Enter salt in % of flour.
- Enter yeast in % of flour.
- Select Calculate and keep the output unit with the answer.
Before you use the answer
Write the batch size and measurement basis beside the formula before scaling. A weight ratio is not a volume ratio, and a flour-based percentage is not a share of total dough. Record the finished yield so the next batch can be planned from your own measurements.
Other ingredients must be included separately. Mixing losses are excluded.
Does it save my inputs?
No calculation history is stored by this website. The calculator works locally in your browser. See the privacy policy for hosting and contact details.
Why might a result be approximate?
Measurement uncertainty, ideal-model assumptions and floating-point rounding can all matter. Displaying more digits does not improve the original measurement.
Related calculations
Flour for Target Dough Weight
Dividing a target dough weight by the formula factor recovers the flour basis for the batch.
Open calculator ↗Dough Ball Weight
Equal dough portions help keep size and baking behaviour consistent within a batch.
Open calculator ↗Dough Needed for Balls
Working backward from a chosen portion weight sets the dough production target.
Open calculator ↗