Dough Yield from Flour Weight Calculator
Total dough = flour × (1 + sum of all percentages). Plan flour purchase from desired final dough weight.
Result
General calculation reads
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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?+
Does fermentation change weight?+
What about baking loss?+
Sourdough starter as % counted?+
Why is this useful?+
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