🍞 Bread Formula Calculator
Build complete bread recipes using baker's percentages — calculate every ingredient weight instantly
| Bread Type | Hydration % | Salt % | Yeast % | Fat % | Sugar % |
|---|---|---|---|---|---|
| White Sandwich | 65–68% | 1.8–2.0% | 1.0–1.5% | 0 | 0–2% |
| Sourdough (levain) | 70–80% | 1.8–2.2% | 0–0.1% | 0 | 0 |
| Baguette | 68–72% | 1.9–2.0% | 0.3–0.5% | 0 | 0 |
| Ciabatta | 75–85% | 2.0% | 0.3–0.5% | 0–2% | 0 |
| Focaccia | 70–80% | 2.0–2.2% | 0.5–1.0% | 4–6% | 0 |
| Brioche | 55–65% | 1.5–1.8% | 1.0–1.5% | 12–20% | 8–15% |
| Pizza (Neapolitan) | 60–65% | 2.0–2.5% | 0.05–0.2% | 0 | 0 |
| 100% Rye | 80–95% | 2.0% | 0.5–1.0% | 0 | 0–2% |
| Ingredient | Baker's % | Per 500g Flour | Per 1kg Flour | Notes |
|---|---|---|---|---|
| Water (65%) | 65% | 325g | 650g | Medium hydration |
| Water (75%) | 75% | 375g | 750g | High hydration |
| Salt (2%) | 2% | 10g | 20g | Standard |
| Instant Yeast (1%) | 1% | 5g | 10g | Active dry × 1.25 |
| Olive Oil (4%) | 4% | 20g | 40g | Focaccia style |
| Butter (15%) | 15% | 75g | 150g | Brioche style |
Bread is made up of baked product from food, prepared from water, flour and commonly yeast. It forms basic food in various parts of the world, especially in Europe and the Middle East. Through written history it plays as key element in the diets of several peoples.
That makes it between the most ancient creations of folk. One prepares bread from flour, water, yeast and salt that one bakes in oven. Before it served as stable food for early civilizations, and today millions of folks eat it daily.
What Bread Is and How to Make It
Breads from wheat or rye help to process grains so that they easily digest. Like this one receives average meal, that one can easily carry around and that after making requires only a bit of either even any extra work. Thousands of different kinds of bread exist, and each from them is useful, well taste and show interesting parts of history, culture and technique.
Many societies consider bread essentail, whether in form of risen wheat bread or flat dough.
One can offer like this many kinds. Common recipes for bread store risen breads, flat dough breads, baguettes, ciabattas, focaccias, bagels, warm cross rolls and pizza dough. Between them are also blueberry and honey braided roll and malt grooved rolls.
Moreover popular homemade versions cover country bread, focaccia with potato skin, whole grain soda bread, banana bread, pita bread and flat dough for pizza crust.
For simple recipe of white bread one does not require special tools. Standing blender simplifies the task, even so a bowl and wooden spoon work well. Dough one can knead only by means of hand.
Crafted bread with crust answers for start, because it wants only four ingredients. Any need of separate molds or blenders, without kneading either hard shaping, and almost everything happens without hand work. In the end one gets thick crisp crust and chewy inside with big holes alike to flat dough.
Rising forms key stage. It implies to leave the dough of bread raise before bake, what requires hot area during at least one hour usually. Gaps in density during second kneading and shaping can create troubles for the final breads.
One can add to bread all kinds of extras. Nuts, vegetables, dried meats and cheeses answer for the salty side. For sweeter kind fruits, purees either chocolate bits well work.
Roasted wheat shell and bran alter the structure. Bruschetta is popular four enjoy bread, where dug tomatoes cook on little bits of bread, that grip olive oil and tomato sauce. For serving one takes one slice of 40 grams or half of middle roll or flat bread.
At some bigger or denserbread the portion can be half of slice.