Easy Baker’s Calculator

Everything is a percentage of the total flour weight (which is always 100%).

• 70% water = 70% of the flour weight
• 2% salt = 2% of the flour weight
• This makes recipes easy to scale up or down

• 55–65% — Stiffer dough, easier to shape
• 65–75% — Medium, most versatile
• 75%+ — Wet dough, open crumb

• Always weigh ingredients
• Start with 65–70% hydration if you’re new
• Salt is usually 1.8–2.2%
• Use the timer for consistent proofing

Nutty, slightly sweet. Lower gluten than modern wheat.

• Hydration: 65–72%
• Great for bread & pizza

Delicate, buttery flavour and golden colour.

• Hydration: 60–68%
• Best for soft loaves

Earthy, deep flavour. Excellent for sourdough.

• Hydration: 70–85%
• Often mixed with bread flour

Nutty and wholesome with higher fibre.

• Hydration: 70–78%
• Autolyse helps soften the bran

Rich, complex ancient flavour.

• Hydration: 65–72%
• Wonderful in rustic loaves