Build professional bread formulas with multi-flour baker's percentages, preferments that track flour and water, live hydration, and shareable links.
Formula calculator · Open v1 snapshot
Only flour + water inside starter / levain / biga / poolish. Salt is never here. Add multiple if you use more than one.
Seed : flour : water. Fills a preferment row with the flour + water amounts (seed is already in your culture).
Everything added in the bowl. Do not re-enter preferment flour/water. Salt & yeast live here.
Set the total dough you want (all ingredients). Scales every gram while keeping baker’s % the same.
Build professional bread formulas with multi-flour baker's percentages, preferments that track flour and water, live hydration, and shareable links.
| Style | Hydration | Notes |
|---|---|---|
| Brioche-style enriched | 45–55% | Eggs/butter change feel |
| Sandwich / pan loaf | 60–65% | Easy to shape |
| Baguette | 65–70% | Open crumb with skill |
| Country / sourdough | 70–80%+ | Higher hydration needs practice |
| Pizza (Neapolitan-ish) | 58–65% | Depends on flour & style |
| Ciabatta-like | 75–85% | Very wet dough |
Every ingredient is a percent of total flour weight (flour = 100%). Water at 65% means 65 g water per 100 g flour.
Preferment flour and water count toward total flour and total liquid so overall hydration reflects the whole formula — not only the final mix.
Most lean breads land near 1.8–2.2% of total flour. This calculator soft-warns outside ~1.8–2.4%.
Yes. Enter a target total weight and all flours, preferments, and ingredients scale proportionally.
Yes — copy the share link (URL hash) or copy a human-readable formula text.
It is built for serious home bakers: multi-flour, multi-preferment flour+water (not hydration-only), g/% toggle, presets, autosave, and share — without paywalls.