dough and batter calculator

1. hydration

The optimal hydration level can vary depending on the specific flour, recipe or desired final texture. A good rule of thumb is around 65-70% for a basic white bread made with high protein bread flour. This means that for every 100g of bread flour you would use approximately 65-70g of water. The exact amount of water needed can vary depending on temperature, humidity or a specific brand or type of flour. Experience will tell you when it is right.

When making bread with high protein flour over-hydrating the dough can lead to a sticky and unmanageable dough. Higher hydration bread doughs such as sourdough may require techniques such as pulling or folding instead of kneading. But if the dough is under-hydrated it can result in a dense and tough bread. I aim for an initial dough texture that is slightly "shaggy" but not too wet. I have found about 65% hydration is good for the flour I use and for regular loaves. Experiment and make your own formula because many recipes suggest 60-70% and some Artisan baking books use recipes up to 80% - particularly for sourdough. It depends on the type of bread. Dough will need some working before the water is fully distributed so care is required; and don't add more flour except for a light dusting when shaping. Keep to the formula.

2. water in ingredients

Also, some ingredients add extra water. This can be taken into account in calculations. Examples of approximate water content:

• milk 98%
• egg whites 88%
• yoghurt 85%
• ricotta / cottage cheese 75%
• whole eggs 75%
• egg yolks 50%
• butter, margarine 15%

To take these into account complete flour and hydration targets as normal; then adjust hydration to compensate. Use the optional calculation "Baker's percent for an ingredient" and enter the amount of water added by the ingredient. For example, one egg weighs about 50g, 75% of 50g is 37.5g. For a dough with 200g of flour the egg adds 18.8 baker's percent of water. 18.8 can then be added to 2nd liquid and 1st liquid reduced by 18.8 so total hydration remains at the target level.

For doughs with butter first crumble flour and butter in bowl, then mix in eg. sugar, salt, then yeast, finally add eggs and warm milk. Mix and knead etc.

3. using preferments

Whatever method is used the final dough composition should reflect the formula, particularly final hydration. So using straight, sourdough, poolish etc. the final ratios should match the formula. If you are making a preferment mix simply add relevant flour amounts, with preferment amount in 1st flour field, which would be in the range up to 50% of the total flour amount. Then determine the water percentages using your preferment.

For example, a poolish or a sourdough starter is generally equal weights of flour and water or 100% hydration. In that case 1st flour weight is 50% of the starter's weight. To complete the formula first determine what percentage that 1st flour weight is of the total flour amount. That percentage will be the same as the 1st water percentage. You can then adjust the 2nd water percentage to make the required overall hydration, so the sum of 1st and 2nd water percentages is the required total like 70%.

4. salt

Salt helps dough development and taste. These recipes have very little salt because I am trying to limit my salt intake for health reasons. So the dough structure might be weaker and the bread itself might not taste as good with low salt. But I think it is healthier and it's likely that what's on the bread has plenty of salt in it. About 2 percent salt is a common recommendation in bread recipes and you can use that instead. I suggest one percent or less.

5. yeast

Fresh yeast is not readily available for me. These recipes use instant dry yeast with about 6g per 500g of flour recommended. This is about 1.2 percent.

6. finished weight

After completing the recipe check the overall weight to ensure it meets your target weight and adjust the flour amount if necessary. For example, the target dough weight for a standard bread loaf pan (9" x 4" x 4") about 850g, or for buns and rolls about 100g each.

Bread will lose around 10% of its weight when baked. So the final weight of bread will be lower than the dough weight, eg. 850g of dough will give a loaf of about 765g, and 100g will give a 90g roll.