Dough Yield from Flour Weight Calculator
Total dough = flour × (1 + sum of all percentages). Plan flour purchase from desired final dough weight.
Result
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How to use this calculator
- Pick direction.
- Enter the input.
- Set sum of non-flour % (typical breads ~73%, enriched ~85%, lean ciabatta ~80%).
About this calculator
Once you know baker's percentages, total dough weight follows: flour × (1 + sum of all percentages). A 70% hydration / 2% salt / 1% yeast dough has multiplier 1.73 — 1000g flour yields 1730g dough. To reverse: planning to make 5000g of dough, divide by 1.73 → ~2890g flour. Crucial when scaling for production: a single calculation from "I want 60 baguettes at 280g each" backs into precise flour purchase.
Frequently asked
How do I get the sum of percentages?+
Add up everything except flour: hydration % + salt % + yeast % + fat % + sugar %. For a typical bread: 70 + 2 + 1 = 73%.
Does fermentation change weight?+
A tiny bit — yeast produces CO2 (gas) and water. Total mass loss in long bulk ferment is <1%, ignored in scaling.
What about baking loss?+
Bake-out loss is 12-22% — water evaporates. A 1000g raw dough becomes 800-880g baked. Plan dough weight, not finished bread weight.
Sourdough starter as % counted?+
Yes — its total mass (including the flour and water in it) goes into the sum. Some bakers split out the flour-equivalent for honest hydration.
Why is this useful?+
You set baker's percentages first (recipe identity); flour weight scales batch size; this calc bridges them.
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