Baker's percent calculator

This calculates the correct amount of water to add to a quantity of flour to achieve a certain "baker's percentage" of hydration. Hydration is usually between 55% (white loaf 🍞) and 75% (French bread 🥖, ciabatta, etc.) of the flour quantity. Salt 🧂 is usually added to bread at around 2% of the weight of flour.

Quantities are rounded to the nearest gram.