Calculatium

Baker's Percentage and Hydration Calculator

Calculate dough hydration and salt percentage with direct flour, water and an optional preferment breakdown. Check total baker's percentages.

Enter your values

The starting values are editable examples. Results update when you change your inputs.

Example: 500
Example: 350
Example: 10
Example: 0
Allowed range: 0 – 1,000

Your result

Updates as you change your values.

Enter values to calculate.

How it is calculated

Preferment flour = preferment mass / (1 + hydration/100). Preferment water = mass − flour. Overall hydration = total water / total flour × 100. Salt (%) = salt / total flour × 100.

Worked example

With 500 g flour, 350 g water, 10 g salt and no preferment, hydration is 70% and salt is 2%. A 100 g preferment at 100% hydration adds 50 g flour and 50 g water.

Before you calculate

Direct flour and water must exclude the amounts already present in the preferment. Enter its total mass and its own hydration to split it correctly. Use baker's percentages relative to flour mass, rather than percentages of total dough mass.

Interpreting the result

The calculation does not infer water held in every possible ingredient or recommend a recipe's target hydration. Flour absorption, mixing and fermentation still matter. If a recipe includes additional water-bearing ingredients, account for them consistently.

Use the units shown beside each field. Monetary fields labelled EUR stay in euros; changing language does not exchange currencies. Results are estimates under the stated assumptions.