Total hydration
Mistake: Entering 0.5 when you mean 50%.
Fix: Enter 50 for 50%; 0.5 represents 0.5%.
Archive · Free
Preferment dough batch planner
Scale a bakery batch while separating preferment flour and water from the final mix.
This tool is archived. Recheck its method and dated data before use.
01Enter your values
Runs in your browserRuns offline in your browser. Once the page and required files have loaded, processing needs no internet.
02Preferment dough batch planner
Runs in your browser
How it works
Scale a bakery batch while separating preferment flour and water from the final mix.
Mixing dough mass = Dough pieces × Divided dough weight ÷ (1 − Loss before dividing / 100)
Runs in your browser
Your data stays yours
Inputs are processed on this page and are never sent to a server.
About this tool
Use tool ↑Scale a bakery batch while separating preferment flour and water from the final mix.
For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
- Enter your values
- Dough pieces
- Divided dough weight
- Total hydration
- Salt as flour percentage
- Prefermented flour share
- Preferment hydration
- Loss before dividing
- Calculation method
Mixing dough mass = Dough pieces × Divided dough weight ÷ (1 − Loss before dividing / 100)
- Example scenario · Result
17.2 kg
Calculation method
- For bakers: piece weight is raw dough, not baked bread.
- Flour percentage includes prefermented flour.
- Deduct preferment flour and water from final mixing amounts.
- Loss is before dividing, not baking.
- Flour, water and salt only; no fermentation forecast.
Mixing dough mass = Dough pieces × Divided dough weight ÷ (1 − Loss before dividing / 100)
Preferment dough batch planner
- Dough pieces
- 20
- Divided dough weight
- 860 g
- Total hydration
- 70 %
- Salt as flour percentage
- 2 %
- Prefermented flour share
- 20 %
- Preferment hydration
- 100 %
- Loss before dividing
- 0 %
Result
17.2 kg
Frequently asked questions
How should I interpret the result?
For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
Where does my data go?
Calculations run on your device. Form inputs are not sent to a server.
Terms and definitions
Enter your values
- Measurement system
The initial choice follows your browser region. Your choice is remembered on this device. Gallons are US gallons. Switching units keeps your numbers unchanged and interprets them in the new unit.
Numbers stay unchanged. Check the new unit and enter the intended measurement, or select an example for that system.
- Dough pieces
For bakers: piece weight is raw dough, not baked bread.
Enter a whole number; fractional counts are not valid.
Minimum: 1 · Maximum: 100000
- Divided dough weight
For bakers: piece weight is raw dough, not baked bread.
Enter a numerical value for this quantity. Use the unit shown beside this field. g / oz
Minimum: 1 · Maximum: 100000 g
- Total hydration
Enter a percentage, not its decimal fraction: 50 means 50%. Use the unit shown beside this field. %
Minimum: 1 · Maximum: 200 %
- Salt as flour percentage
Flour percentage includes prefermented flour.
Enter a percentage, not its decimal fraction: 50 means 50%. Use the unit shown beside this field. %
Minimum: 0 · Maximum: 10 %
- Prefermented flour share
Flour percentage includes prefermented flour.
Enter a percentage, not its decimal fraction: 50 means 50%. Use the unit shown beside this field. %
Minimum: 0 · Maximum: 100 %
- Preferment hydration
Flour percentage includes prefermented flour.
Enter a percentage, not its decimal fraction: 50 means 50%. Use the unit shown beside this field. %
Minimum: 1 · Maximum: 500 %
- Loss before dividing
Loss is before dividing, not baking.
Enter a percentage, not its decimal fraction: 50 means 50%. Use the unit shown beside this field. %
Minimum: 0 · Maximum: 50 %
Result
- Result
For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
Calculated from your entries using the method below.
- Total flour
Flour percentage includes prefermented flour.
Calculated from your entries using the method below.
- Total water
Deduct preferment flour and water from final mixing amounts.
Calculated from your entries using the method below.
- Ready preferment
Flour percentage includes prefermented flour.
Calculated from your entries using the method below.
- Ingredient
For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
Calculated from your entries using the method below.
- Value
For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
Calculated from your entries using the method below.
- Flour for final mix
Deduct preferment flour and water from final mixing amounts.
Calculated from your entries using the method below.
- Water for final mix
Deduct preferment flour and water from final mixing amounts.
Calculated from your entries using the method below.
- Salt
Flour, water and salt only; no fermentation forecast.
Calculated from your entries using the method below.
- Mixing dough mass
For bakers: piece weight is raw dough, not baked bread.
Calculated from your entries using the method below.
Common mistakes and quick fixes
Divided dough weight · Total hydration · Salt as flour percentage
Mistake: Changing units and assuming the entered numbers were converted.
Fix: Numbers stay unchanged. Check the new unit and enter the intended measurement, or select an example for that system.
Preferment dough batch planner
Mistake: Treating a result as valid outside the described scope.
Fix: For bakers: piece weight is raw dough, not baked bread. Flour percentage includes prefermented flour. Deduct preferment flour and water from final mixing amounts. Loss is before dividing, not baking. Flour, water and salt only; no fermentation forecast.
Limits and key assumptions
- For bakers: piece weight is raw dough, not baked bread.
- Loss is before dividing, not baking.
- Flour, water and salt only; no fermentation forecast.
- Displayed results may be rounded; rounding does not add measurement precision.