Choose the number and weight of dough balls, then calculate a complete dough formula.
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About this tool
How it works
The target dough weight is divided by the sum of baker's percentages. Flour is the 100% base and every other ingredient is calculated from it.
Example
Make four 260 g dough balls at 65% hydration with 2.8% salt and 0.2% yeast.
Private by default
The calculation or transformation happens in this browser. There is no account, and the values you enter are not sent to Naughty Bear Labs.