SB 1| The Bakers Percentage

Hosted By Jacob Burton

nderstanding The Bakers Percentag

Simply
put,
the
bakers
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%.
Traditional Way To Calculate %
100%

Flour

60%

Water

2%

Salt

162%

% of
Part Total =
Total
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

The bread flour is our steady constant set @

100%
I want a 60% hydration rate.

Example

1,000g Bread Flour x .60 =600g Water

I want 2% salt content.

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

1,000g

Flour

600g

Water

20g

Salt

This can also be

called a 60-2
bread dough

100%
600 1000

= .60
20 1000 = .02

60%
2%

Basic ratio for

baguette dough

nderstanding The Bakers Percentag

Liquid

Salt

Fat

Bread Type

59%

1.5%

Neapolitan Pizza

60%

2%

Baguette

66%

2%

French Bread

75%

2-3%

High Hydration

80%

2%

2.5%

Ciabatta

80%

2-3%

2-5%

Foccacia

54%

1.5-2%

17%

White Bread

52%
22%

2%
2%

25%
133%

Challah
Brioche

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