Birky Baker Tools

Bread Calculator & Bread Builder

Build your loaf from the flour up: choose a bread style, adjust dough size, split the flour blend, add Tangzhong, and get a practical recipe in grams.

It works as a dough hydration calculator, baker's percentage calculator, and loaf scaling tool for sandwich loaves, bloomers, ciabatta, focaccia, brioche, and no-knead bread.

Metric only

grams

Modes

2

Builder

Flour + Tangzhong

Build your dough

Start with a Birky Baker formula, then adjust the loaf size, flour blend, hydration, enrichment, and Tangzhong.

Calculation mode

Pick whether you want to target total dough or start from the flour.

Total desired dough weight: 750g

Baker's percentages

Adjust the formula in percentages of flour weight.

Flour fixed at 100%

Flour blend

Split the total flour across your chosen flour types. The blend must total 100%.

Blend total: 100%

Strong white bread flour

426.62g of 426.62g total flour (auto-fills the remainder)

426.62g

Wholemeal flour

0g of 426.62g total flour

0g

Granary / malted flour

0g of 426.62g total flour

0g

Rye flour

0g of 426.62g total flour

0g

Spelt flour

0g of 426.62g total flour

0g

Add the speciality flours you want and strong white will automatically take the remaining percentage.

Tangzhong

Use a cooked flour-and-liquid paste while keeping the overall flour and hydration totals the same.

Sandwich loaf uses the current percentages shown above. Results update as you edit when the inputs are valid.
Updating recipe...

Your dough

Sandwich loaf

1 loaf x 750g

Ingredients

Metric only

Flour

426.62g total

Strong white bread flour

426.62g

426.62g per loaf

Liquid

277.3g total

Water

65% baker's percentage

277.3g

277.3g per loaf

Other

Salt

2% baker's percentage

8.53g

8.53g per loaf

Yeast

1.8% baker's percentage

7.68g

7.68g per loaf

Sugar

4% baker's percentage

17.06g

17.06g per loaf

Fat

3% baker's percentage

12.8g

12.8g per loaf

Recipe totals

Total dough

750g

Dough per loaf

750g

Hydration

65%

Baker's percentages

Total 175.8%
Flour
100%
Hydration
65%
Salt
2%
Yeast
1.8%
Sugar
4%
Fat
3%
What is baker's percentage?

Flour is always treated as 100%, and every other ingredient is measured as a percentage of that flour weight.

That means a dough with 500g flour and 325g water is 65% hydration, because 325 is 65% of 500.

It makes recipes easy to scale up or down without changing the character of the loaf.

How the calculation works

If you choose flour weight mode, the total flour is the number you enter. Everything else is calculated from that flour weight using baker's percentages.

If you choose desired dough weight mode, the builder works backwards from total dough weight to find the flour weight that makes the formula add up correctly.

Hydration is the total liquid as a percentage of total flour. Flour blends only split that flour total between flour types, and do not change the baker's percentages.

When Tangzhong is enabled, part of the total flour and part of the total liquid are reserved for the paste, so the overall flour and hydration still stay exactly on target.

A bread calculator for home bakers

The Birky Baker Bread Builder helps you calculate bread dough in grams whether you start with your total flour or your target dough weight. It is designed for practical everyday baking rather than commercial production spreadsheets.

You can use it to adjust hydration, check baker's percentages, split flour between white, wholemeal, granary, rye, and spelt, and add Tangzhong without accidentally changing the total flour or liquid in the recipe.

That makes it useful for planning a single loaf, scaling for a batch bake, or testing how a different flour blend might change the dough before you start mixing.