SB 1| The Baker’s Percentage
Hosted By Jacob Burton
Understanding The Baker’s Percentage
Simply 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%.
Traditional Way To Calculate %
100%
Flour
60%
Water
2%
Salt
162%
Part ÷ Total = % of 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
Example
The bread flour is our steady constant set @
100%
I want a 60% hydration rate.
1,000g Bread Flour x .60 = 600g Water
I want 2% salt content.
1,000g Bread Flour x .02 = 20g Salt
1,000g
Flour
100%
600g
Water
600
20g
Salt
20
This can also be
called a 60-2 bread
dough
÷ 1000 =
÷ 1000 =
.60
60%
.02
2%
Basic ratio for
baguette dough
Understanding 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%
Challah
22%
2%
133%
Brioche
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