What baker's percentages are
In baker's percentages every ingredient is expressed relative to the total flour, which is always 100%. A dough with 1000 g flour, 700 g water and 20 g salt is written as 100% flour, 70% water and 2% salt. It makes recipes easy to scale and compare.
The formulas
ingredient weight = flour weight × ingredient % ÷ 100
Starting from the dough you want to end up with, first find the flour:
flour = total dough weight ÷ (sum of all percentages ÷ 100)
For two 900 g loaves at 70% water, 2% salt and 1% yeast, the percentages add up to 173%, so you need 1800 g ÷ 1.73 ≈ 1040 g flour (a bit more with a loss allowance).
Typical percentages
- Lean sandwich or country bread: 65–75% water, 1.8–2.2% salt.
- Neapolitan-style pizza: around 58–65% water and 2.5–3% salt.
- Instant yeast: roughly 0.5–1.5% for same-day doughs, much less for long cold fermentation.
Note: the water percentage here only counts the water you add. If you use sourdough starter, the flour and water inside it change the real hydration; use the dough hydration calculator to see it.
Frequently asked questions
How do you calculate baker's percentage?
Divide each ingredient weight by the total flour weight and multiply by 100. Flour is always 100%.
How much flour for a 1 kg loaf?
At 70% water, 2% salt and 1% yeast the percentages add up to 173%, so about 1000 ÷ 1.73 ≈ 578 g flour, plus a little extra for dough lost in the bowl.
Why do baker's percentages add up to more than 100%?
Because flour alone is 100% and every other ingredient is added on top. A typical lean dough totals 170–180%.