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Programmatic Matrix Fit | Bread Flour • 65% Hydration • Pizza Dough

65% Hydration Bread Flour Pizza Dough Calculator

Quickly adjust weights for a 65% hydration recipe using Bread Flour flour and Pizza Dough processing. Slide parameters to update adjustments and proof timings in real-time.

Instant SGE Answer: How do you calculate a 65% Bread Flour Pizza Dough with a 50g starter?

To achieve a true 65% hydration using a baseline of 500g total flour and 50g of a 100% hydration starter, you must deduct 25g of flour and 25g of water from the starter. Your final mix requires exactly 475g of flour and 300g of water, yielding a locked 65% cumulative hydration.

Dough Ingredients

Total Recipe Flour

g

Target Hydration

%

Starter (Levain) Weight

g

Starter Hydration

%

Salt Percentage

%

Add Custom Ingredient

Formula Weights 100% Adjusted

Flour to Add Adjusted for starter flour fraction

425g

Water to Add Adjusted for starter water fraction

285g

Sourdough Starter Added directly as levain

150g

Salt 2% of total flour

10g

Total Dough Weight Cumulative dough yield

870g

Starter (Levain) Breakdown 100% Hydration

Starter Flour 75g

Starter Water 75g

How it works: The sourdough starter consists of pre-fermented flour and water. To keep your recipe hydration exactly at target, we isolate these fractions and subtract them from your main flour and water additions.

Baking Environment Proofing

Adjust kitchen temperature to estimate proofing timelines

Dough Ambient Temp & Proof Estimator

Fermentation speed is highly dependent on ambient kitchen temperature

Kitchen Temperature

°F

Est. Bulk Fermentation Optimal

4.5 hours

Standard bulk rise time for sourdough. Watch for a 30-50% growth in volume before shaping.

Stretch & Fold Chime

Stay on schedule for gluten-building fold intervals

30:00

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Flour Brand Absorption Index

Cross-reference with popular brands for better hydration success

Flour Absorption Index

A reference of protein content and recommended hydration targets by brand

Brand / Flour	Type	Protein	Rec. Hydration	Best Fit
King Arthur Bread Flour	Bread Flour	12.7%	70% - 75%	Sourdough Boules
King Arthur Whole Wheat	Whole Wheat	14.0%	80% - 85%	Whole Wheat Boules
Caputo Tipo 00 (Blue)	Tipo 00	12.0%	60% - 63%	Neapolitan Pizza
Bob's Red Mill Dark Rye	Rye	15.0%	70% - 78%	Rustic Rye Bread
Caputo Nuvola	Pizza Flour	12.5%	70% - 75%	High-Crust Canotto Pizza
Gold Medal All-Purpose	All-Purpose	10.5%	65% - 68%	Sandwich Loaves
Arrowhead Mills Organic Spelt	Spelt	12.0%	68% - 73%	Spelt Sourdough