Free web tool · no account

Dough calculator.

Set your dough balls or flour weight, hydration, and salt. Yeast is sized for your kitchen temperature with the same Q10 model the app uses. Numbers update as you type.

Start from

Number of ballsBall weightg

Hydration%Salt%Oil%Sugar%

Yeast

Method

Ferment

Kitchen temperature°C

Room hoursh

Total dough

1080.0g

4 × 270 g

Flour644.8g

Water419.1ml

Salt16.1g

Fresh yeast0.56g

hydration 65.00%salt 2.50%yeast 0.09%

At 22°C room temp ferment, 0.09% fresh yeast (0.09% fresh yeast) targets correct fermentation activity.

Schedule4h total

Mix and bulk ferment · 22°CMix dough. Cover and leave at room temperature.

Direct, poolish, biga, and sourdough starter, with the preferment split worked out for you. The same math as the Lievanto app, pinned to it by shared parity tests.