The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How to divide dough from a large mix to add mix-ins

etsentas's picture

How to divide dough from a large mix to add mix-ins

When we calculate add-ins to a formula we make the add-in as a percentage of the flour, right?   So if I wanted to use a cracked 9-grain blend in the amount of 25% I would multiply .25 x the grams of flour.  

I need to mix enough dough for 69 loaves of bread, plus enough for inevitable mistakes, but I want 27 of those loaves to be the 9 grain blend (which I plan on hydrating just prior to mixing in the dough).  

How can I calculate how much dough to separate to add the 9 grain mix to? How do I calculate the proper amount of 9 grain mix to add to it?

My master formula is:


 Whole Wheat5000 
Water 78 19500 
Salt 2 500 
Leaven 20 5000 
DMP 125 
  5012571 @ 700


There may some spectacularly obvious way to do this, but I am simply not math inclined.  Your help is appreciated.



MichaelLily's picture

This is how I do mix ins:

dough plus mix ins.

I already have formulas for my ratios. If you have made this cracked grain bread before, then so do you. Take your base recipe for the cracked grain loaf and then scale it up so that your dough amount (without the grains) is equal to your base recipe (in my case, a base recipe is 1024g or 1000g). Then you have 1000 plus your grains is your “base”. Multiply 27 by loaf weight (700g?) to get your desired weight, divide desired weight by “base” to get the factor you need. Now multiply your “base” by the factor to get the amount of dough you need and the amount of add in you need.

MichaelLily's picture

In your case, just add 25g grain mix to your base recipe. Scaled to 1000g flour, your base for this load equals 2250g, which is enough for 3 700g loaves. Multiply by 9 for 27 loaves. That’s 9x250 g grain mix and 9x2000=18000g dough. You will have 150x9=1350g excess, so either make the spare 2 loaves or multiply by 8.5 instead of 9 for your multiple.

i am assuming your 25% figure is correct but you made it sound like a question. I am not answering this question, just doing the math

yozzause's picture

Hi Elena im afraid your figures are not adding up fpr me,  weighing off at 700g dough pieces  my calculations  for 69 loaves with 27 being @ 25% 9 grain mix came to 48320g or 49700g for 71 loaves with 27 being @ 25% 9 grain  this is based on removing enough dough and adding 9 grain mix to form 27 x loaves @ 700g

So what ive done is worked out the  total ingredients with the 27 loaves  needing 9 grain mixture at the rate of 25% for those loaves 27 loaves  25% of 700g  = 175g of 9 mix per loaf 27 x 175g = 4725g which is the amount of 9 mix that will be required to add to 14175g of the dough. i have also adjusted the flour and w/m to maintain its original 80/20 value, made slightly more difficult due to the splitting of the dough for two different breads.

the first 42 loaves @ 700g require 29400g of dough  

the 27 with 9 mix added will require 14195 dough and the addition of  4725 g of 9 mix.

GRAND TOTAL is 48320 which gives 20g  over to play with!


 loaves    weights   total baker%1%=241g ingredients
   48300total dough    
flour     80  19280*15736
wm    20  4820* 3639
water    78  18798 
salt    2  482 
leven    20  4820 
dmp    0.5  120 
9 grain        **4725 

i do hope i havent caused to much confusion  kind regards Derek

idaveindy's picture

Won't the dry cracked 9-grain mix need to be cooked or at least soaked in water first?

And won't that water need to be in addition to the 78% hydration in the formula?

also, in regards to the amount of 9-grain mix constituting 25% of the formula...

Does the 25% mean 25% dry mix, or 25% soaked/cooked mix (including the water used to soak/cook it) ?


yozzause's picture

Good point, Quite possibly Idaveindy and i think i might be inclined to make two separate doughs  to ensure  i got it correct as there is a bit of mucking around to try to get proportions correct and consistent for both breads, especially as you say adding the dry 9 grain mix as a dry commodity is going to have an effect on that dough. or conversely your non 9 mix could be a bit slack if you have allowed for moisture take up for the later addition of 9 mix. Derek

etsentas's picture

Thank you - to clarify I soaked the cracked grains in equal amount of boiling water the morning before baking, which doubled its weight of course.  What I did was calculate how many grams of dough I would need to make ~27 loaves (700x27) and then subtracted 4000g for the weight of the hydrated grains.  anyway, I figured it out- my math brain is a little bit slow.


Thanks for your help,