![]() ![]() When this happens you combine the weight of all the flour to make 100% and the rest of the ingredients come as a percentage of the total. What happens when you are making a bread with more than one type of flour? Does the whole system break down? Not at all. This is is a guiding point that is independent of variables, like humidity, ambient temperature, or variance from one brand (or even batch) of flour to the next. The hydration percentage implies a certain wetness to the dough that gives experienced bakers a foundation to work towards. If your recipe calls for 65% hydration but you used slightly different flour from your last bake, then you have some idea of what to look for in your final dough. Perhaps the best is that it allows bakers, even those with a limited amount of experience, to get an idea of how wet their dough should be. While baker’s percentage has all sorts of historic reasons for existing (back before everyone had a digital scale), there are still uses today. This is fine for the home baker, but if you need to make one loaf or ten, the math can scale really easily. When using baker’s percentage to make bread, flour is normally presented as 1000 grams, basically enough for two normal-sized loaves. The useful thing about this method is that if you want to use 2798 grams of flour instead of 1000, you can simply multiple 2798 by 0.80 and know you need 2239 grams of water. So if you are using 1000 grams of flour, you might have 800 grams of water, or 80% hydration. The most common discussion when uses baker’s percentage will be the hydration percentage, or how much water is used relatively to the amount of flour. ![]() ![]() The other ingredients, like salt, water, and starter are presented as a percentage of the flour. The number one thing you need to know about baker’s math is that everything is relative to the flour. 5 Sample Bread Recipe The Most Important Rule of Baker’s Percentage ![]()
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