MATHEMATICAL DOUGH FORMULATION
Baker's Percentage & Hydration Calculator
Flour is always 100%. Master hydration, salinity, and yeast ratios to scale artisan sourdough boules, Detroit-style crispy edge pan pizza, and soft everyday sandwich bread.
1. CHOOSE DOUGH ARCHETYPE (OR CUSTOMIZE BELOW):
500g
200g (1 Pizza)500g (1 Loaf)1000g (Party Batch)
2 PORTIONS
1 Big Boule4 Pizza Doughs12 Dinner Rolls
HYDRATION:62%
SALT:2.8%
INSTANT YEAST:0.2%
OIL / FAT:0%
SUGAR / HONEY:0%
CALCULATED BATCH FORMULATION (GRAMS ON SCALE)
| Ingredient | Baker's % | Grams (Scale) | Ounces |
|---|---|---|---|
| Bread / All-Purpose Flour | 100.0% | 500g | 17.6 oz |
| Water (Lukewarm 90°F) | 62% | 310g | 10.9 oz |
| Fine Sea Salt | 2.8% | 14g | 0.49 oz |
| Instant Dry Yeast | 0.2% | 1g | 0.04 oz |
TOTAL DOUGH YIELD
825g
(1.82 lbs total batch)
PER PORTION WEIGHT
413g
Per ball across 2 portions
FERMENTATION & BAKE SPEC: Thin tender crust with puffy charred cornicione. No oil or sugar for 500°F–900°F bake. (Bake @ 550°F)
INDEXED DOUGH ARCHETYPES & BAKER'S RATIOS
| Dough Style | Hydration % | Salt % | Yeast % | Fermentation | Bake Temp |
|---|---|---|---|---|---|
| Neapolitan Pizza Dough (High Heat) | 62% | 2.8% | 0.2% | Overnight Cold (24hr-72hr) | 550°F |
| Detroit Style Pan Pizza (Crispy Cheese Edge) | 72% | 2.2% | 1% | Same-Day (2hr) | 500°F |
| Dutch Oven Artisan Country Loaf | 75% | 2% | 0.4% | Overnight Cold (24hr-72hr) | 450°F |
| Soft Everyday Sandwich Loaf | 64% | 2% | 1.5% | Same-Day (2hr) | 350°F |
| Cast Iron Olive Oil Focaccia | 82% | 2.5% | 0.8% | Same-Day (2hr) | 425°F |