Formula and example
How it is calculated
Flour = total dough / (1 + hydration/100 + salt/100 + yeast/100)
Worked example
Four 250 g dough balls make 1,000 g of dough. At 65% water, 2.5% salt and 0.2% yeast, approximately 596.30 g flour is needed.
Things to check
- You choose the yeast percentage. Proofing time, yeast type and temperature are not predicted automatically.