Baker's Percent Made Easy

Learn baker's percent from a professional baker and teacher. It is much easier than one would expect.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@decksranred4183]

I took college algebra and business calculus and I still was perplexed by baker's math. THANK YOU FOR THIS.

[@supers1057]

Proffessionals on KZbin don't get lots of views unless they start jumping around making funny faces....glad I found a professional who's above the crowd!

[@joevio4375]

There's plenty of stuff going on in this man's head and I'm happy he's willing to share it.

[@saftoris5388]

Actually I’m a pastry chef and just for couple of years I was interested in baking sourdough but I always see that’s baker formula was difficult even after I bought professional institute bread book but you make it clear in one video, thank you so much😊

[@woutermaes3426]

thanks for this channel , so educational and very well explained! one of the first channels i see that really build up from start to finish! Continue the good work and thanks again!

[@metokyo4960]

So glad to find this channel! Thank you so much! Knowledge is love! ❤

[@trueleyes]

What a Great series of videos on Bread making especially on the Bakers Percentage formula, so vital in the reproduction of a good bread recipe even for the home baker. So much information given so Clear and precise without all the added jargon that just confuses the whole matter of teaching and learning. I'm not new to bread making but there is Always Something to Learn in any field of endeavor. BRAVO CHEF.

[@kingdombread-tampa2932]

Dan, Thank you for your kind words. If you check out the link to the Academy, I believe you will really learn a great deal more from the Foundation class. The lecture, demonstrations, and downloadable PDF are in much more depth and great tools. Best of luck with your baking!

[@saburahma]

Agree with everyone, best explanation of bakers percentage. Very generous of you it’s obvious you put a lot of thought in this with all of us in your mind. Thank really

[@two_dog]

Amazing video and great detail by a artisan who clearly knows what he's talking about. Thank you for sharing your knowledge and time honed skills. I will be a much better and more consistent baker because of you taking the time to produce an extremely well thought video. Thanks so very much!

[@unclebounce1495]

Nothing but appreciation and respect.

[@hj8607]

Good video. I would, however, for home baking use Metric . A recipe for 2 lbs of flour when using a 30% poolish results in .666 lbs. which forces the use of ounces . When using 2lbs in grams you are using 30% of ~ 900 gms which is simply 300 gms . Easier math that avoids complication of converting lbs. to ounces keeping in a simple decimal value.

[@Vanessa-pe1fo]

AAAA... excellent! thank you. you explained to so simply... now I get it!!!

[@kiranjafry]

Wow.. simple and easiest Baker percentage rule I've ever watched. 👍👏👏

[@ig7087]

Incredibly insightful. Thank you so much.

[@deebrake]

Good day, May I ask a question about calculating dough to pan size ratio? I go by eye when making my bread; however this took time of course and at times the dough Sandwich Sourdough Loaves still is a bit lower than I want. Do you have a way to calculate amount of dough percentage to different size pans? Thank you.

[@Reaper-3000]

Best explanation regarding this.. Thanks

[@YellyellyellYellyellyell]

Thank you for sharing.

[@muhammedabdurahiman2446]

Wow chef thank yu sharing knowlefe

[@ariainman6691]

Now it can be MORE than following recipe (which I usually do)...NEVER understood Ratios... Now I do. Thanks for educating a retired College/Marketing Advertising Subjects. Thanks again.

[@titikbeeler9784]

Very well done xplanation, thanks so much

[@kingdombread-tampa2932]

Cool, thanks.

[@ldludde]

Wow. Thanks for helping me understand all of this better

[@kingdombread-tampa2932]

Cool, happy to hear it helps.

[@sukh9986]

Thank you to guide us

[@northbaysilverandgold807]

Oh Thank you for this , your videos are great and really really helpful , you covered so much in such a short time awesome. How do i adjust my final dough weight to compensate for moisture loss during baking ? if i want a baked bread item at say 700 grams and want to maintain a hydration of 70%

[@annahornstra3692]

Thank you for this! Very helpful. So for Sourdough, the part percent for the yeast would just be applied to the Levain yes? Also, I'm going to attempt the 100% Whole Wheat Sourdough. I found that video very helpful. Do I need to create a 100% Whole Wheat Levain for that first?

[@jeffland197]

Thank You

[@kingdombread-tampa2932]

Cool, thanks

[@etidoetuk3302]

How did you arrive at the percentages?

[@Ylbahooker123]

Hello, how will this percent affect a bread using Fresh Milled Flour? I use hard white grains, hard red grains and ancient grains like kamut, spelt and einkorn. Usually I use 500g of flour. Do I have to change the other percentages. Do I have to increase the liquids to 65 or 70%? Thank you

[@sabreenasubhan9658]

Thank you so much.. can u plz make a video on details of temperature of the oven?

[@kingdombread-tampa2932]

I do plan on making a video on how to gauge your oven and how it relates to baking various types and sizes of breads. Thanks for the support.

[@keithambury8649]

Hi, when items such as seeds are added to the dough ingredients. arebthey counted as part of the 100%.? thanks, Keith

[@kingdombread-tampa2932]

Seeds are not a component of the flour total, they are considered inclusions, and are their own ingredient. Generally, I use 5-10% on top of the total dough.

[@dominadomestic-goddess-coo5264]

Hi, I have a question. By any chance have you perfected Cinnamon Raisin Bread?? Every recipe I've tried is so dense. I love the light and airy bread. My fav is Rustic Italian. Your recipes with starters and polish come out so beautiful. Every bread that you've shown me and when I make it it comes out PERFECT. Cinnamon Raisin just doesn't work out for me. :(

[@jagdishvora5642]

Please provide link you mentioned. Thank you for your explanation

[@kingdombread-tampa2932]

I wish to post a spreadsheet with all of the formulas, but have only accessible to subscribers. Any idea how? Thanks for the support.

[@thegiftlady1]

@@kingdombread-tampa2932 wouldn't a simple link or .pdf work?

[@ranasen242]

@@kingdombread-tampa2932 subscribers to your channel or to your website? I sure do need your spreadsheet it seems🤗

[@oicfas4523]

You might also add it's a lot easier to work in grams ☺️. Works well for bigger measures like the flour as well as smaller amounts for the salt and yeast. Also, easy to add water by its mass as well instead of mL.

[@WL1006]

Nice… but do you mind to make another video on other ingredients in a bread like egg,… milk…. Sugar etc…

[@kingdombread-tampa2932]

Check out the Foundation class at the Academy, in the link below. Much more depth than the KZbin videos.

[@loul5055]

If you're using oil in the dough recipe will it be included in the hydration percentage?

[@kingdombread-tampa2932]

No, calculate the oil simply as an ingredient, but consider its effect on the texture of the dough.

[@loul5055]

@@kingdombread-tampa2932 Thank you!

[@Mike-iv3hy]

Suppose You want 200 bagets at 1.2 lb How many lb of mix is that ? ÷ x 4 batches of French bread.exactly to the Oz by batch ? DML

[@reinnic8535]

Whats the percentage for a homemade yeast made solely of water and bread flour?

[@kingdombread-tampa2932]

Watch the video on how to create a sourdough culture. It will help you greatly, as well as the class Building a Bread Baking Foundation. All the best! onlineartisanbakingacademy.thinkific.com/

[@ddbruno]

Define a part. 5:22?

[@ng6585]

Why sugar is not added ?

[@hj8607]

making bread not pastry . (yeast has plenty of food in the natural grain carbs and yeast action on grain makes it tastier and easier to digest)

[@ng6585]

@@hj8607 Thankyou .

[@Tech-Relief]

Why do Americans stick to archaic measurements. 2.2 Pounds is 1KG or 1000 grams. Now water weighs 1 KG per liter so each mL weighs 1 gram. So much easier you don't have to weigh the water...

[@klaskristian1]

Actually, i dont understand a god damn thing! That was complicated. My math was not my strongest suit

[@kingdombread-tampa2932]

Watch it again, it will sink in. Otherwise, check out the foundations class at the Academy, should help you greatly! All the best! onlineartisanbakingacademy.thinkific.com/

[@bethbilous4720]

I wish he would smile some or show some human emotion.