Then you change the flour weight up or down to give you the new ingredient amount. You enter the amount of flour and adjust the hydration bar to reflect the amount of water you have for your original recipe. (650 ÷ 1000) x 100 = 65% How do you use baker’s percentage calculators?īaker’s percentages calculators can be used to scale up or down a recipe you already have.
Hydration % =( Water/liquids weight ÷ Total flour weight ) x 100įor example, 650g of water and 1000g of flour will produce a 65% hydration dough: To calculate the hydration percentage in a recipe, you divide the total water amount by total flour, then multiply by 100. Bagels and pretzels are typically made with low hydration dough. Low hydration dough is easier to shape and produces a close crumb structure. Ciabatta is an example of a bread made with high hydration dough. It produces an open crumb structure and is more difficult to shape and score. High hydration dough is wet and usually doesn’t require traditional kneading. Dough hydration is very important as it changes the structure of the dough considerably. The amount of water (and other liquids) in relation to flour in a bread recipe is called hydration and is expressed in percentages. What is dough hydration and how is hydration calculated in bread dough? Ingredient % =( Ingredient weight ÷ Total flour weight ) x 100ĭon’t fret! You don’t have to calculate every single ingredient each time you’re baking and no serious math is required – below you can find easy to use baker’s percentages calculators for both sourdough and yeast baking as calculating baker’s percentages for sourdough baking and yeast baking differ slightly.
The baker’s percentage is calculated by taking the ingredient weight, dividing it by the total flour weight, then multiplying by 100. The weight of flour is always regarded as 100%, regardless of the amount. It’s expressed as a percentage relative to the flour. The baker’s percentage is a formula used to calculate the ingredients for a bread recipe. What is the baker’s percentage and how do you calculate it? Novice or experienced baker, yeast or sourdough bread baking – I’m sure you came across those terms. The two most commonly used terms in bread making world are baker’s percentages, also called baker’s math, and dough hydration.
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