Bread Baker's Calculator

Dough Composition

Measurement Notes

All cup/spoon conversions use US standard measures
Water: preferably filtered or tap with low chorination
When using liquid sweeteners (honey, syrup):
- Reduce water by an equal amount
- e.g., 20g honey → use 20g less water
For accuracy, weight measurements (grams) are highly recommended
For mixing bowls, choose one 2-3x larger than your dough volume to allow for rising
Volume estimates are approximate and can vary based on:
- Fermentation time and temperature
- Shaping technique
- Baking method (Dutch oven vs baking stone)
The estimates assume standard no-knead methods with:
- Long fermentation (12-18 hours)
- Proper shaping
- Steam during the first part of baking
Choosing Container and Baking Sizes:
- Choose a proofing vessel 2-3x larger than the dough's estimated volume before proofing
- Choose a baking vessel 2.5–4x larger than the dough's estimated volume before baking

White Bread Flour 400.0 g

≈ 3¼ cups

Whole Wheat (Wholemeal) Flour 100.0 g

≈ ¾ cup

Water (at Room Temp) 375.0 g

≈ 1½ cups

Instant Yeast 2.5 g

≈ ¾ tsp

Fine Sea Salt 10.0 g

≈ 2 tsp

Sugar or Honey 0.0 g

Total Dough Weight
(excluding sweetener) 887.5 g

Estimated Dough Volume (proofed) 0.0 L

≈ 0.0 qt

Estimated Bread Volume (baked) 0.0 L

≈ 0.0 qt

Estimated Yield

Slices (30g each)

Servings (2 slices)

Loaf tin

Medium (900g)

Typical tin dimensions

23 x 13 x 7.5 cm / 9" x 5" x 3"

Dutch oven

24 cm / 9.5 in

Mixing bowl

Medium (3-4L / 3-4 qt)

Banneton

20-22 cm / 8-9 in (Round or Oval)

Banneton capacity

~1 L

Bread Type Reference - No Kneading

General Advice:

Room Temperature Variations:

Cold (16-18°C/60-65°F): Extend rest time by 2-4 hours.
Warm (24-27°C/75-80°F): Reduce rest time by 1-2 hours.
Watch for dough doubling in size rather than strict timing.

Refrigeration (Retarding):

Standard method: After initial mix, refrigerate (4°C/39°F) for 12-72 hours for deeper flavor.
Not recommended for:
- Quick breads with baking powder/soda
- Enriched doughs (high butter/egg content)
- 100% rye breads (use cool room instead)
Let refrigerated dough warm at room temp for 1-2 hours before shaping.

Sandwich Loaf

Baker's %: Flour 100 | Water 62-65 | Yeast 1-1.5 | Salt 1.8-2.2

Rest: 8-12h | Proof: 1-2h | Bake: 180-190°C/355-375°F 30-40m | Temp: 88-93°C/190-200°F

Equipment: Standard loaf pan or Pullman pan

• For softer crust, brush with butter after baking
• Add 1-2% sugar for better browning
• Use milk instead of water for richer flavor

Crusty Round (Boule)

Baker's %: Flour 100 | Water 70-74 | Yeast 0.5-1 | Salt 2-2.2

Rest: 10-14h | Proof: 1-2h | Bake: 240°C/465°F 40-45m | Temp: 96-99°C/205-210°F

Equipment: Dutch oven or baking stone with steam

• Score top deeply (1-2cm) for better oven spring
• Add 1% diastatic (active enzymes) malt for improved crust color
• For sweeter version, add 3-5% honey

Country Loaf

Baker's %: Flour 100 | Water 74-78 | Yeast 0.4-0.8 | Salt 2.1-2.3

Rest: 10-14h | Proof: 1-2h | Bake: 230°C/445°F 40-45m | Temp: 96-99°C/205-210°F

Equipment: Dutch oven or Banneton basket and baking stone

• Cold retard for 12-24h for deeper flavor
• Add 1-2% whole wheat flour for rustic character
• For sweeter version, use 2-3% barley malt syrup

Baguette

Baker's %: Flour 100 | Water 72-75 | Yeast 0.6-1.2 | Salt 2.2-2.5

Rest: 8-12h | Proof: 1-1.5h | Bake: 250°C/480°F 15-20m | Temp: 93-96°C/200-205°F

Equipment: Baguette pan or perforated baking sheet

• Use bread flour for better structure
• Add ice cubes to oven for steam
• For slightly sweet version, add 1% sugar

Whole Wheat (Wholemeal)

Baker's %: Flour 100 | Water 78-83 | Yeast 1-1.8 | Salt 2.2-2.5

Rest: 8-12h | Proof: 1-2h | Bake: 220°C/425°F 45-60m | Temp: 96-99°C/205-210°F

Equipment: Pullman pan or covered baker

• Soak bran separately for 30min for better hydration
• Add 2-5% honey to balance bitterness
• Use vital wheat gluten (2%) for better rise

Focaccia

Baker's %: Flour 100 | Water 78-82 | Yeast 1.4-2 | Salt 2.3-2.8

Rest: 6-8h | Proof: 1-1.5h | Bake: 220°C/425°F 20-25m | Temp: 93-96°C/200-205°F

Equipment: Half sheet pan (18x13")

• Dimple dough firmly before baking
• Add 2-3% sugar for better browning
• Top with rosemary and coarse salt

Rye Bread

Baker's %: Flour 100 | Water 80-88 | Yeast 0.6-1.2 | Salt 2.5-3

Rest: 12-16h | Proof: 2-3h | Bake: 200°C/390°F 45-60m | Temp: 96-99°C/205-210°F

Equipment: Pullman pan or loaf pan with lid

• Add caraway seeds (1-2%) for traditional flavor
• Use 1-2% molasses for color and sweetness (or honey with lighter color)
• Let cool completely before slicing (24h ideal)

Flour Type Notes

Dough Composition

Estimated Yield

Bread Type Reference - No Kneading