Bread

Question 1

Baker’s Percentage

Answer 1

Includes Flour, water, yeast, and salt.
Flour always = 100%
Water content can change from 50% (bagels) to over 100% (focaccia)

Question 2

How do you find baker’s percentages? Divide water amount by flour amount. Divide yeast amount by water amount. Then salt.

Question 3

1 Loaf of bread typically includes how much flour

Answer 3

500g

Question 4

Creating a recipe

Answer 4

If you want to make 20 buns at 100grams each with a 63% hydration, 1.6% yeast, and 2% salt:
1. Add all percentages to get your “parts” = 100+63+1.6+2 = 166.6 parts
2. Find total weight = 20 buns x 100g = 2000 g
3. Find weight of a single part. 2000g / 166.4 = 12.019
4. Find ingredient weights:
Multiply single part x percentage
Flour = 100 x 12.01 = 1201
Water = 1201 x 0.63 = 757
Yeast = 1201 x 0.016 = 19.2
Salt = 1201 x 0.63 = 24

Question 5

Low Hydration Breads

Answer 5

50-60%
bagels, pretzels, Burger buns, tight crumbs

Question 6

Medium Hydration Breads

Answer 6

60-68%
sandwich bread, flatbreads, baguettes

Question 7

High Hydration Breads

Answer 7

68-100%
pizza, ciabatta, focaccia, rye