Enter your recipe’s flour and liquid — get the grams for the 1:5 water roux and exactly what’s left for the dough.
Updated · How we source our numbers
Tangzhong is 1 part flour to 5 parts liquid by weight, cooked to about 65 °C (149 °F). Use 5–10% of the recipe’s flour (King Arthur Baking). It comes out of the recipe’s totals, not on top.
Tangzhong is a small part of the recipe’s flour cooked with liquid into a thick paste before mixing. The calculator takes your recipe’s total flour and liquid and sets aside the share for the roux. It shows what’s left for the dough, so the finished dough has exactly the flour and liquid the recipe asks for.
roux flour = total flour × tangzhong % · roux liquid = roux flour × 5 · dough = totals − roux
The roux binds a lot of water, so a dough made at the recipe’s original hydration can feel stiff. King Arthur Baking’s method raises the liquid to about 75% of the flour weight when converting a recipe; pick “Raise to 75% hydration” to apply it. If the recipe is already at 75% or wetter, the liquid stays as written. Use the hydration calculator to check any dough.
The 1:5 flour-to-liquid ratio and the 5–10% range are from King Arthur Baking’s guide, How to convert a bread recipe to tangzhong. The 65 °C cooking point is from Yvonne Chen’s 65°C Bread Doctor (2007), the book that popularised the method. There is no official standard for tangzhong; these are the most widely used reference values.