Dough Yield from Flour Weight Calculator
Total dough = flour × (1 + sum of all percentages). Plan flour purchase from desired final dough weight.
Result
Total dough yield
1,740.0 g
Multiplier = 1 + 74.0% = 1.7400.
- Sum of non-flour %s74.0%
- Multiplier1.7400×
- Flour1,000.0 g
- Total dough1,740.0 g
- Non-flour ingredients740.0 g
Step-by-step
- Multiplier = 1 + sum of %s = 1 + 0.7400 = 1.7400.
- Total = flour × multiplier = 1,000.0 × 1.7400 = 1,740.0 g.
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
Add up everything except flour: hydration % + salt % + yeast % + fat % + sugar %. For a typical bread: 70 + 2 + 1 = 73%.
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