Portion count
Portion weightMedium
68%
0.065%
Salt
2.0%
Tips3
Calculate artisan sourdough or yeasted bread dough with professional-grade precision. Supports a wide range of hydrations and fermentation profiles, from quick same-day bakes to 72-hour cold retards. The calculator classifies loaf size and adjusts baking temperature recommendations.
Hydration: 65-78% · Fermentation: 4-72h depending on method · Recommended flour: W250-350 (strong bread flour)
What this calculator does: Sourdough and commercial yeast support, Loaf size classification (small, medium, large), Multi-stage fermentation scheduling (bulk + cold + final), Biga and poolish preferment options.
Supported recipes: Neapolitan Pizza, Classic Pizza, Pan Pizza, Focaccia, Baguette, Artisan Bread
How to calculate pizza dough hydration? Hydration is the ratio of water to flour as a percentage. 65% hydration = 650g water per 1000g flour. Higher hydration (68-80%) creates lighter, airier dough but is harder to handle. Use our calculator with flour-specific hydration curves to find the optimal range for your flour. How much yeast for cold fermentation? Yeast quantity depends on the total schedule, dough temperature, yeast type and preferment. Cooling slows yeast activity. Enter both warm and cold stages so the calculator can estimate the quantity for your plan. What is baker's percentage? Baker's percentage expresses each ingredient as a percentage of total flour weight (flour = 100%). With 1000g flour and 650g water, water is 65%. This makes recipes infinitely scalable — change the flour weight and every other ingredient scales proportionally. What is W strength and why does it matter? W measures flour's resistance to deformation (alveograph test). Higher W flours absorb more water and tolerate longer fermentation. Neapolitan pizza: W220-260. Long cold ferment: W280-350. Focaccia: W170-220. The calculator adjusts hydration ranges and yeast calculations based on your flour's W strength. What is a poolish and when should I use one? A poolish is a preferment made with equal parts flour and water (100% hydration) plus a tiny amount of yeast, fermented 8-16 hours before mixing. It adds complex flavor, better oven spring, and improved crumb structure. The calculator tracks poolish maturity from young, developing, peak, to overripe. How do I calculate water temperature for dough? Pandough uses a heat balance: the flour, the water and any preferment by weight and specific heat, plus the heat your mixer adds over its mixing time and the room the dough drifts toward while it is mixed. Water holds about 2.3 times as much heat per gram as flour, so a stiff dough leans on the flour temperature and a wet one on the water. When even 0°C water is too warm, it tells you how many grams of the water to swap for ice. The calculator handles this automatically.