Some time ago I found a site that had a formula for calculating the ingredient weights for a recipe when you want a certain amount of finished dough. I can't seem to find it again. does anyone have any ideas.
Gordon
First of all let me say thanks to all who replied to my OP. Now I can put the info into my spreadsheet file.
As to the question of the weights of ingredients, i have found a very helpful file on the USDA site. It is a nutritional database. I use it often to convert recipes from cup measurements to weight measurements. It is a pretty good size file. But once downloaded, can be run from the desktop easily. The only drawback for some would be that it gives the weights in metric. This is not a problem for me as I have a metric capable scale. It is also nice information to have for making labels if you are selling the products.
I like to use grams and kilograms even for liquid measures. Makes it easier for me to scale a recipe.
Gordon
A year or more ago I made a spreadsheet to calculate bread formulas. E-mail me on tstavely@gmail.com and I'll send it to you as an attachment. It can work with either grams or ounces (or whatever weight unit you like) based on bakers' percentage, including non-flour ingredients such as raisins or nuts.
There are zillions of calculators going the other direction and I was going to make myself a spreadsheet to figure out how to back into it when I stumbled across this. Exactly what I wanted, thanks!
I just found this post and noticed all the links no longer work for the bread calculators mentioned. Does there happen to be other sites that have one? I can do the math, but I like to share tools like this with new bakers who want to try a new recipe, but need help with calculations.
If you run a bakery and have to produce 1-lb loaves, you will learn to target a dough weight slightly higher to allow for loss of water during baking. It's important because you need to label the loaves correctly.
Baking at home, where I don't have to hit weight targets, I go by the weight of the flour. I know that a loaf that uses 300g of flour will end up close to a pound of baked bread but I don't need to hit specific weight targets. For me, it makes more sense to start with the amount of food stuff - i.e., flour. Calculations are also easier since baker's percentages are based on the flour weight.
Thank You. I'm still confused :-) But I get it for packaging. I use a formula from a website that alleges 3lb of dough. I never weighed it after mixing. I weigh the dough I bake and by experience of prior results and what I want choose that weight. Never weighed them after baking.
Edit-12-30-25 I made a batch this morning. I used a batch of starter fed for 8hrs instead of the pinch of yeast for the poolish. Turned out to weigh 3lb 5.5oz. The starter was 100g water 100g flour and a bit of the sourdough mother. I did not weight it but I'd guess it was 250g/8+oz. So my formula isn't quite 3lb of dough.
Some manufacturers rate their loaf pans by the weight of the dough to be used. But that's iffy since it assumes a recipe, hydration and amount of rise.
- Required dough weight = 800 grams
- 800 / 1.66 = 482 (Total Flour Weight)
- 482 * 60% = 289
- 482 * 3% = 14
- 482 * 2% = 10
- 482 * 1% = 5
I think that should get you going ;-)Is there an easier way that won't fry my brain? I have ADD and doing mental calculations will be the death of me.
Steph
A year or more ago I made a spreadsheet to calculate bread formulas. E-mail me on tstavely@gmail.com and I'll send it to you as an attachment. It can work with either grams or ounces (or whatever weight unit you like) based on bakers' percentage, including non-flour ingredients such as raisins or nuts.
Tony
Is this the site?
http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/bakerspercentage.pdf
https://stanton-finley.com/weblog/sourdough-recipe-calculator.html
Wow! Nice Calculator! Very easy to understand and use. Kudos!
very cool. Please give my regards to your old windows laptop on your coffee table!
There are zillions of calculators going the other direction and I was going to make myself a spreadsheet to figure out how to back into it when I stumbled across this. Exactly what I wanted, thanks!
I just found this post and noticed all the links no longer work for the bread calculators mentioned. Does there happen to be other sites that have one? I can do the math, but I like to share tools like this with new bakers who want to try a new recipe, but need help with calculations.
How does one know or decide what the "required weight" of the dough is?
Is there a practical guide for deciding?
If you run a bakery and have to produce 1-lb loaves, you will learn to target a dough weight slightly higher to allow for loss of water during baking. It's important because you need to label the loaves correctly.
Baking at home, where I don't have to hit weight targets, I go by the weight of the flour. I know that a loaf that uses 300g of flour will end up close to a pound of baked bread but I don't need to hit specific weight targets. For me, it makes more sense to start with the amount of food stuff - i.e., flour. Calculations are also easier since baker's percentages are based on the flour weight.
TomP
Thank You. I'm still confused :-) But I get it for packaging. I use a formula from a website that alleges 3lb of dough. I never weighed it after mixing. I weigh the dough I bake and by experience of prior results and what I want choose that weight. Never weighed them after baking.
Edit-12-30-25 I made a batch this morning. I used a batch of starter fed for 8hrs instead of the pinch of yeast for the poolish. Turned out to weigh 3lb 5.5oz. The starter was 100g water 100g flour and a bit of the sourdough mother. I did not weight it but I'd guess it was 250g/8+oz. So my formula isn't quite 3lb of dough.
Some manufacturers rate their loaf pans by the weight of the dough to be used. But that's iffy since it assumes a recipe, hydration and amount of rise.
Math is your friend. Enjoy!