Baguette Dough Calculator
Calculate French baguette dough with precise baker's percentages. Traditional baguettes use 65-70% hydration with a poolish preferment for developed flavor. The calculator estimates baguette length from dough weight and supports both poolish and direct methods.
Hydration: 65-70% · Fermentation: 2-4h room temp (after poolish overnight) · Recommended flour: W170-220 (French T65 or all-purpose)
What this calculator does: Poolish preferment calculation with maturity tracking, Dough weight → baguette length estimation, Traditional French ratios (flour, water, salt, yeast only), Autolyse and bulk fermentation scheduling.
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? The Factor of 3 method: Water temp = (Desired dough temp x 3) - Room temp - Flour temp - Friction factor. Friction varies by mixer type: hand (3°C), spiral (5°C), stand mixer (8°C), Thermomix (12°C). The calculator handles this automatically.
