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A dough calculator
V1.0
Recipe
Temperature
Settings
Unit System
°F
Yeast Type
Fresh
Formula
The baker's formula expresses each ingredient as a percentage of the flour weight, which is always 100%.
Presets
Baguette
Ciabatta
Focaccia
Pan De Cristal
Pizza
Flour
%
Water
%
Yeast
%
Salt
%
Total
175
%
Yield
Quantity
x
Weight per
g
Process Loss
%
Dough Weight
3000
g
Preferment
Preferment is a portion of dough made in advance and left to ferment, which enhances flavor and texture.
Pct. of Flour
%
Hydration
%
Pct. of Yeast
%
Bassinage
Bassinage is a technique of holding back a portion of water, then slowly adding it to improve dough strength.
Pct. of Water
%
Recipe
Total Flour
1714
g
Total Water
1200
g
Yeast
50
g
Salt
34
g
Total Yield
3000
g
Preferment
Flour
343
g
Water
343
g
Yeast
1
g
Autolyse
The Autolyse method is a rest period after only mixing flour and water that improves gluten and flavor.
Flour
1371
g
Water
773
g
Bassinage
Water
84
g
°F
°C
TTF
Formula: TTF = DDT × Multiplication Factor
Desired Dough Temp
IDEAL: 75–78°F, 24–26°C
°
Multiplication Factor
4
x
Total Temp. Factor
304
Water Temperature
Formula: Water Temp = TTF − (Flour + Room + Preferment + Friction)
Flour Temperature
°
Room Temperature
°
Preferment Temp
°
Friction Factor
°
Water Temperature
65
°
°F
°C
Fresh
Active
Instant