Scale for pieces or for the flour you have
Choose the constraint you know, then inspect the resulting batch.
Pieces are raw dough portions
For two portions of 750 g, the target dough mass is 1,500 g. If the source weighs 931 g, multiply every addition by 1,500 ÷ 931. The result concerns raw dough. A baked loaf will lose an unknown amount of moisture; CrumbScale does not convert raw dough weight into a promised baked weight.
Flour mode means all flour
If you have a 1,000 g total-flour budget, the multiplier is 1,000 ÷ the source total flour. In the illustrative 550 g flour formula, that gives a multiplier of 1.81818 and a mathematical dough mass of 1,692.73 g. The target includes flour already held in preferments. It is not the amount of loose flour to add in addition to them.
Keep the process beside the numbers
Proportional weights alone do not establish a successful method. Vessel size, equipment, mixing and fermentation may behave differently at a new scale. The workspace offers notes for your own tested process, but it does not generate temperatures, timings or readiness decisions.
Save before experimenting
Save a JSON project to preserve editable source ingredients and settings. A formula text card and CSV report are useful for weighing and review, while JSON is the file that restores the workspace. Save comparison captures a summary in the current tab only; it is not a permanent backup. Closing or refreshing the tab clears it.
Reference reading
For the general convention, see King Arthur Baking: Baker’s Percentage and its discussion of bread hydration. Worked examples and application explanations here are our own. No affiliation or endorsement is implied.