8/3/2023 0 Comments Bakers percentages![]() I know that bagel dough is going to be harder to mix because it will be so much drier than my regular white dough. Bagels require 50-55% water to achieve that characteristic chewy texture. A dough made with 80% hydration is going to be wet and sticky if it’s white flour, or not so wet and sticky if it’s wholemeal flour. If I see a recipe for a loaf with 70% hydration I know what that will look like as a dough and as a finished loaf – it will be similar to my simple white bread. Understanding Baker’s percentages helps me understand how much water I should add. Understanding baker’s percentages and how much water should I add? *don’t forget that yeast can be reduced to allow your dough to rise more slowly. You can then take this recipe and work out how to make 1 loaf, 3 loaves or 100 loaves. If you have been given a recipe by a professional baker they might give you one that looks like the 2nd column – 100% flour, 1% yeast, 1.5% salt and 74% water. So in the case of the simple white bread this would be 1.5kg flour, then work out 1% yeast*, 2% salt and 68% water based on that weight of flour. In that case you will take the flour and times it by three and that will become your 100%. The recipe might make one loaf and you may want to make three. If your flour always adds up to 100% then you can take any recipe and alter it suit your own needs. If you were using three different flours, their total weight would also be the 100% that every other ingredient is measured against. You can see that the two flours in the brown bread recipe together make 100%. ![]() My brown bread recipe, using two different flours, would be like this: Weight of ingredients The example below shows my simple white bread recipe: Weight of ingredients In baker’s percentages the weight of the flour is always 100% and every other ingredient is measured against that. ![]()
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