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BREAD CALCULATOR version 3.0 by Brad Cantos
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Creative Commons Attribution-Share Alike copyright CC-BY-SA 4.0
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This spreadsheet will enable the baker to easily calculate the ingredient weight and bakers percent for a bread recipe/formula. It follows the convention used by Robertson in his Tartine series of books that adds the levain (or leaven) as an ingredient in the final dough formula.
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There are two sheets in this workbook
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1. Sheet A is the heart of the calculator. It allows the baker to scale a formula based on several variables, including the number of loaves, the size of each loaf and the weight lost by water evaporation during the baking process. This is convenient for both home and small scale bakeries to help determine the exact size of the dough divide for each loaf.
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2. Sheet B is used for data entry of the formula. If you followed or modified a formula and the exact baker's percentage calculation is not known, enter the ingredient and amount of each in the cells that are yellow. If you know the bakers percentages, you can enter them by overriding the warnings, but this is not recommended until the user is comfortable with the conventions used and assumptions made.
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The calculator is designed for a recipe that uses a single preferment such as a Levain (for sourdough), or a yeasted preferment like a biga.
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Future versions will include multiple preferments and soakers if there is sufficient interest. For now, the "Other Ingredient" section may be expanded to include these ingredients.
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Instructions for use:
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This workbook contains two master sheets, one for formula entry (Sheet B) and one for use on bake day (Sheet A). It is recommended that you duplicate this entire workbok and keep the blank master copy for future formulae.
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Simply enter the appropriate amounts in the yellow fields.
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Sheet A: loaf size calculation
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An additional feature allows entry of the desired number of loaves, the final weight of each loaf, and the estimated weight loss due to baking. This is useful if you have a final target size for a loaf assuming all loaves are the same size. A note on weight loss: Typically loaves lose 10-20% of their dough weight during baking, depending somewhat on dough hydration (higher hydration doughs lose more). If you are not sure of the loss for a particular formula, using 15% will give respectible results. Your exact percentage loss can be calculated by the formula:
1-(final weight/starting weight) x 100
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If the baker's percents are entered and the total Flour Percent does not add up to 100%, it will show up in RED Italic type. Correct this error and SAVE the spreadsheet before using the calculated values to mix any dough.
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Sheet B: data entry
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The percents will be calculated based on the total weight and automatically transferred to Sheet A. Here, the prefermented flour percent, and the loaf size will be calculated.
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Although it was designed to work with grams, it should also work with ounces as long as all measurements are consistent.
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The spreadsheet assumes that the quantity of seed used for building the Levain will be removed prior to making the dough, so it is not included in the calculations.
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NOTE: THE SPREADSHEET IS NOT PROTECTED SO THAT CHANGES MAY BE MADE TO ANY CELL AT ANY TIME.
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