Bread dough calculator
calculate_bread_doughCalculate a sourdough bread recipe in grams from loaf count, loaf size and hydration, with add-ins such as walnuts, raisins or seeds when the baker wants them. Returns flour, water, starter, salt and the add-ins, plus a link to the same recipe on loafy.ai where the baker can adjust it, bake it with "Bake this" and run the timers. Pizza dough is calculate_pizza_dough, and when to start a bake is plan_sourdough_bake. A value outside its range is corrected, and notes name it.
Tool call template
This tool declares no required parameters. Add optional parameters from the input schema as needed.
{
"id": 1,
"jsonrpc": "2.0",
"method": "tools/call",
"params": {
"arguments": {},
"name": "calculate_bread_dough"
}
}Input Schema
| Name | Required | Description | Default |
|---|---|---|---|
| flours | No | The flours, comma-separated, each as the baker named it with its share of all the flour in percent, such as "Caputo Pizzeria 70, whole rye 30": the brand and name on the bag, a token from find_flours, or the grain with the word on its bag. The first takes what the others leave. With flours, the whole grain follows from them and whole_grain_percent is not needed. | |
| loaves | No | How many loaves to bake. | |
| add_ins | No | Add-ins for the dough, comma-separated, each as its name and its share of the flour in percent, such as "walnuts 15, raisins 10"; grams with "g" ("walnuts 80 g") are for the whole batch, and a name without a number takes 10 %. Names from the list: walnuts, hazelnuts, sunflower_seeds, pumpkin_seeds, sesame, flaxseeds, hemp_seeds, poppy_seeds, raisins, cranberries, olives, cheese, sun_dried_tomatoes, chocolate; anything else in the baker's words. | |
| loaf_size_g | No | Flour per loaf in grams, not the dough weight: 500 g of flour makes one standard loaf of about 860 g of dough. For a loaf of a given dough weight, the flour is about 58 % of it at 60 % hydration. | |
| hydration_percent | No | Water as a percentage of flour. The book recommends around 60 % for most flours; higher is more open but stickier. | |
| whole_grain_percent | No | Share of the flour that is whole grain, the rest is bread flour. |
Output Schema
| Name | Required | Description | Default |
|---|---|---|---|
| url | No | The same answer, recipe or entry on loafy.ai. | |
| note | No | A remark on the whole result, such as why nothing was found. | |
| tool | No | The tool that answered. | |
| input | No | The arguments as the tool used them, after any correction. | |
| notes | No | What was corrected or left out, such as a value outside its range. | |
| flours | No | The baker's own flours, when they were given. | |
| add_ins | No | What goes into the dough besides flour, water, starter and salt, such as walnuts or seeds. | |
| ingredients | No | ||
| total_dough_g | No | All the dough, the add-ins included, in grams. | |
| dough_per_loaf_g | No | The dough of one loaf, in grams. |