SB 1| The Baker’s PercentageSB 1| The Baker’s Percentage

Hosted By Jacob Burton

Understanding The Baker’s PercentageUnderstanding The Baker’s PercentageSimply put, the baker’s percentage sets the weight of the flour at 100% upon which all other ingredients are calculated.

What confuses most people is the fact that the “total percent” of a bread dough will always be greater than 100%.

Example

1,000g Bread Flour

I want a 60% hydration rate.

x .60 =600g Water

I want 2% salt content.

1,000g Bread Flour x .02 =20g Salt

1,000g Flour

600g Water

20g Salt

100%

600÷1000 = .60 60%

20÷1000 = .02 2%

This can also be called a 60-2 bread dough

Basic ratio for baguette dough

100% Flour

60% Water

2% Salt

162%

Traditional Way To Calculate %

Part

As a single ingredient is scaled up and down, the total weight of the dough changes, making it more difficult to calculate percentages or ratios since the total weight is a moving target.

The bread flour is our steady constant set @ 100%

÷ Total% of Total

=

Understanding The Baker’s PercentageUnderstanding The Baker’s Percentage

Liquid Salt Fat Bread Type

59% 1.5% X Neapolitan Pizza

60% 2% X Baguette

66% 2% X French Bread

75% 2-3% X High Hydration

80% 2% 2.5% Ciabatta

80% 2-3% 2-5% Foccacia

54% 1.5-2% 17% White Bread

52% 2% 25% Challah22% 2% 133% Brioche

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