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Dough Calculator
Make the right amount of dough without doing the math yourself. Say how many balls you need and what each should weigh. Works in baker’s percentages, handles poolish and biga properly, and costs a dough ball from what you actually pay for flour.
How much dough do you need?
List every ball size you need. Add a row for each. Costing is worked out per size, so a 350 g ball and a 500 g ball each get their own price.
How manyWeight eachUnitComes to
Leave this blank and the batch is simply whatever your ball sizes add up to. Fill it in if the mixer load is the real constraint. You’ll be told how much spare or short you are.
Split this batch
Work out how many of each size this batch makes.
Split this batch works with up to 4 ball sizes.
Drag a divider, or tap More or Less for a size.
Recommended split
Used: —
Left over: —
Perfect fit, no dough left over
Save this formula
Saves your ball sizes and the formula below together, so a different dough for pan or Sicilian is one click away.
Your saved formulas
Your formula
Everything is a percentage of the total flour, which is always 100%. That’s what baker’s percentages mean, and it’s why the column adds up to more than 100.
IngredientBaker’s %TypePrice from
“Price from” lets you pick exactly which of Your Ingredients each line is costed against, so the right flour is used even if it’s saved under a distributor’s wording.
Preferment
A poolish or biga made the day before. Its flour and water come out of the totals above rather than being added on top, so your hydration and percentages stay exactly as you set them.
Results
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Total dough to make
Total flour
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Hydration
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Mixing sheet
Weigh everything. Volume measures aren’t accurate enough for dough at this scale.
| Ingredient | Baker’s % | Grams | Pounds & ounces | Cost |
|---|