Set your flour, hydration & ratios — grams come out the other end
Saved dough recipes
Bread — default ratios
Total dough weight
0g
Bake temp
—
Bake time
—
⛰ Over 5,000ft: Dutch oven floor runs hotter — bottom can scorch before the crumb's done, and bakes often run longer than the printed time at the same temp. Watch color at the lid-off stage and go by internal temp (205-210°F), not the clock alone.
Basic steps
⚠ If adding garlic, strong herbs (rosemary, oregano, thyme), or cinnamon: expect a slower start to fermentation. Build in extra bulk time and go by how the dough looks and feels, not the clock — garlic in particular has visibly slowed bulk in past bakes here.
Instructions
Bake notes
Save as recipe
Pull an existing recipe's directions in to edit here, or write new ones and save below. Only directions load in this way -- ingredient amounts/percentages don't, since most recipes in the Recipes app (like enriched commercial-yeast breads) aren't expressed as baker's percentages the way this calculator works.
Saves the current ingredients + directions below to the Recipes app. If a recipe with this exact title already exists, it gets overwritten -- otherwise a new recipe is created.
the flour you weigh out fresh (not starter)
g
water as % of total flour
%
%
%
instant yeast, % of flour
%
% of flour weight, added alongside
%
usually 100% (equal flour & water)
%
diastatic malt powder, % of flour -- set to 0 to remove
%
Add-ins
Extras that aren't part of the base ratios above — garlic, herbs, seeds, whatever's going in this bake.
Nothing added yet — pick from the list or type your own, set an amount, hit Add.
sets a target loaf weight for that pot
changes the steam (lid-on) vs. dry (lid-off) split — more steam = thinner crust, less steam = thicker
Topping tip: mist the surface with water and press on seeds/everything-bagel/etc. right before scoring, then bake immediately — same order regardless of crust style above.
Flour column assumes your current Bread preset ratios (hydration, starter %). Your recent bakes at 365g flour land right around the "standard boule" line — a good baseline to compare against.
1 cup flour (spoon & level)
~120g
1 cup water
~236g
1 tbsp water/liquid
~15g
1 tsp
~⅓ tbsp
1 tbsp salt (fine)
~18g
1 tsp salt (fine)
~6g
1 tbsp sugar
~12.5g
1 tbsp oil
~13.5g
1 packet instant yeast
~7g (2¼ tsp)
1 oz
28.35g
1 lb
454g
General kitchen conversions — not specific to any one recipe. Weight always beats volume for dough (flour especially varies by how it's scooped), so use these only when you don't have a scale handy.