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Bread & pizza dough formulas
Each formula opens the calculator with sensible defaults. Change the batch size, swap flours or convert between yeast and sourdough — the grams update instantly.
- Sourdough breadSourdough calculator with a 75% hydration country loaf: levain counted in total flour and water, scaled per loaf, plus the water temperature to use.
- BaguetteScale a classic poolish baguette: 33% prefermented flour, 70% hydration, 2% salt. Get poolish and final dough grams for any number of baguettes.
- FocacciaFocaccia calculator at 80% hydration with olive oil: scale to your pan, see grams for every ingredient and the water temperature for a perfect rise.
- Neapolitan pizzaNeapolitan pizza dough calculator: 00 flour, 62% hydration, 2.8% salt and fresh yeast. Set the number of balls and their weight for exact grams.
- New York pizzaNY-style pizza dough calculator: bread flour, 63% hydration, oil and sugar for a crisp, foldable crust. Scale by pie size with exact grams per ball.
- BagelsBagel dough calculator: high-gluten flour, 57% hydration and barley malt syrup. Choose how many bagels and their weight and get exact grams.
- CiabattaCiabatta calculator with a 55% hydration biga and 78% overall hydration. Get biga and final dough grams for any number of loaves.
- BriocheBrioche calculator with 50% eggs and 50% butter. See effective hydration from eggs, milk and butter, and scale to any loaf pan in grams.
- Sandwich breadSandwich bread calculator for a soft white pan loaf with butter, sugar and milk powder. Scale to your loaf pan and get exact grams and water temperature.
- ChallahChallah calculator with eggs, oil and honey: effective hydration, exact grams for any number of loaves, and the water temperature for an even rise.
Hydration and salt at a glance
| Bread | Hydration | Salt | Leavening |
|---|---|---|---|
| Sourdough bread | 75% | 2% | Sourdough levain, 10% PFF |
| Baguette | 70% | 2% | Poolish, 33% PFF + 0.4% instant yeast |
| Focaccia | 80% | 2.5% | 0.6% instant yeast |
| Neapolitan pizza | 62% | 2.8% | 0.15% fresh yeast |
| New York pizza | 63% | 2% | 0.5% instant yeast |
| Bagels | 57% (57.6% effective) | 2% | 0.8% instant yeast |
| Ciabatta | 78% | 2.2% | Biga, 40% PFF + 0.4% instant yeast |
| Brioche | 0% (54.2% effective) | 2% | 1.2% instant yeast |
| Sandwich bread | 60% (61.28% effective) | 2% | 1.2% instant yeast |
| Challah | 28% (52.2% effective) | 2% | 1.2% instant yeast |
PFF = prefermented flour, the share of total flour that sits in the levain, poolish or biga.