Eric Abrahamsen wrote:

> > Doesn't work for me. I want to make 2 loaves of bread each
> > weighing 12 ounces, or maybe 1.5 lbs. �I want to use a hydration
> > that will give me the proper result for say French or White or
> > Ciabatta. �

> Okay, the only way to make this work might be to have a separate
> calculator altogether, one that takes total dough weight, hydration,
> and salt percentage as inputs.

Seems to me that if you build an simple table you can do it with one
pass.

Example:

I want 2000 grams of dough.
I want 68% hydration.
I want salt at 2%

flour 100
water 68
salt 2

total 170

2000/170 = 11.76

11.76 is your multiplier for every ingredient.

You can build complexity into it with several flours that add to 100
or even employ starter/sponge/dough stages that require segregating
water and flour but the calculations do not conflict. The dependencies
are obvious.