Baker's Percentage & Dough Hydration Explained

Baker’s percentage or baker’s maths is a great tool for creating your own recipes. Understanding dough hydration is one of the fundamentals of baking. Baker’s percentage is a way of calculating the amount of any ingredient in relation to the total flour in the recipe.
No matter how much flour is being used, from 250g to make a small loaf at home to 2 tons of flour in a bread factory, the flour will always be 100%.
📖 Read more ➡️ www.chainbaker.com/bakers-per...
➡️ Yeasted preferments explained - • Yeasted Preferments Ex...
➡️Convert any recipe to preferment - • How to Convert Any Bre...
Chapters
00:00 - What is baker's percentage
01:17 - How to calculate percentage in a set recipe
02:33 - How to calculate amount in weight from percentage
03:30 - How to write a recipe. Working out individual amounts from total dough weight
06:07 - Examples of various breads made with different hydration
07:28 - Example of a 60% hydration dough
10:18 - Example of a 65% hydration dough
12:52 - Example of a 70% hydration dough
15:55 - Conclusion and side by side comparison of the three breads made
----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@chankoendjbiharie961]

Dankjewel.

[@sticktea3377]

u can make a "join" button for members only. easier payment for overseas viewers

[@ChainBaker]

I was thinking about enabling that button. But I don't know what else I could offer to people who join. Don't want to hide anything behind a pay wall.

[@jojae85]

Thanks for the great videos! This one is very cool. - I had one question though. I do like to mix a bit of whole grain flour into my bread and that seams to impacting the hydration? Maybe not on paper but the dough gets a lot dryer. Are you supposed to increase water content as you replace parts of the normal bread flour with whole grain flour and is there also a fancy formula for it? Thanks a lot!

[@ChainBaker]

Yes it will definitely absorb more water and make the dough drier. I'm not sure if a formula for it would be possible as flours are different and they each absorb water to various degrees. It depends on how much whole wheat flour makes up the total dough. If it's half then you can easily bump the hydration to over 70% I'd say. But experimenting will lead you to the right answer :)

[@annebiedenstein395]

I am SO excited I found your channel. I've been baking bread for almost 32 years and while they were good, they all turned out the same no matter how hard I tried to make different types. After watching this video, I knew immediately that my problem was that I was trying to turn everything into a low hydration dough so that it was easier to knead. I've never seen a tutorial on kneading high hydration doughs or had any information on how water content affected the finished product. Thank you so much for providing such detailed tutorials and explaining the why along with the how!

[@ChainBaker]

It's never too late to discover something new. I find things I never knew about baking all the time. Glad you found my videos useful, Anne! :) Happy baking!

[@maryroseart]

I wholeheartedly agree! This was wonderful. Thank you for this video, much appreciated!!!

[@bayanon7532]

Preach to me ! Same here. I would follow a recipe and always get a nice but not special loaf of bread. I will now be able to decide what texture and crumb I want and make it.

[@aCrowsfeet]

This has to be one of the best bread making videos I've come across... Great job mate!

[@ChainBaker]

Thank you so much! 🙏🏻 I’ve got loads more vids on my channel and plenty more to come.

[@bayanon7532]

@@ChainBaker I've seen your videos but watching this video was a revelation! I'll be subscribing and upvoting all of your videos !!

[@Swiftmonkey]

Honestly probably the best video about hydration and making dough. Straight to the point. Great examples shown for all three loaves, without skipping steps or editing too much. We get to see every step of the process for all three breads. Thank you, I have been struggling with my hydration and tweaking here and there. This helps understand more of what I'm doing and why.

[@ChainBaker]

Thank you so much! Here are a couple more videos you may find useful about preferments and how to convert recipes to be made with one. 1 - kzbin.info/www/bejne/qIO5ZIJsbddsapY 2 - kzbin.info/www/bejne/e52td6xudqiqe6M

[@danielebattisti5923]

I'm currently working in a pizzeria, with an old neapolitan man who has been working in restaurants since decades. He is teaching me his pizza making secrets, and sometimes I find it difficult to grasp some of the practices' reasons: he knows them by experience and sometimes cannot explain in detail why something works as it does. By watching your videos his lessons take a new meaning and it's incredible how it all comes together in the end. Thank you so much for giving us all these insights, they are really precious.

[@ChainBaker]

That is so cool! I wish I had a mentor like that. You are lucky :) The science alone is quite interesting and important, but decades of experience are just as valuable. Getting the best of both worlds will give you the tools to make the beast breads and pizzas ever.

[@bayanon7532]

@danielebattisti5923 Well Daniel, how about a few pizza dough tips you have learned from a working master? I know I would treasure your ideas. Please! PS. We won't tell your boss you let his secrets out ....

[@danielebattisti5923]

@@bayanon7532 I think he would love to share his secrets so no worries! He is using poolish (dough with same water/flour ratio) alongside what is called biga-‘carrier’ in italian- which is another type of dough ( water+ its double in weight as flour). Let them rest overnight and mix them the morning after with the rest of flour and water. The overall flour/water ratio is 1.8/1. So 18kg flour 10 L water. For biga he uses 10/5, for poolish 2/2 and the next day he tops off with 6/3. 50g/L salt and 2g/L yeast! Yeast is added in poolish 4g and biga 16g. Depends on temp and humidity tho… He changes it little by little over the year, I don’t know how tho

[@Zonfeair]

@@danielebattisti5923 So he makes a poolish and a Biga the night before then combines them the next morning with the rest of the ingredients to make the pizza dough? How long before he uses the dough to make a pizza? This is strange because I too have a mentor who does similar with poolish but no Biga and the yeast is added to the poolish before it goes into the fridge for over night Bulk fermentation.

[@Zonfeair]

@@danielebattisti5923 Also I am assuming that the ratio of salt and yeast is based on the volume of water being 10L. Is that correct?

[@meinarsche]

After watching over 35 hours of KZbin videos in the hope of learning why so many of my bread bakes were ending in disaster, I am glad to have finally found this video. You manage to convey huge amounts of complex info into an understandable form - a sure sign of a thoughtful teacher. May I respectfully suggest using a black marker on the white board in the interest of better legibility for those of us with older eyes?

[@ChainBaker]

Glad you found it useful. I have more videos like this in the Principles of Baking playlist on my channel. And yes I have started using a black marker. Cheers :)

[@bayanon7532]

Yeah, I've found that the vast majority of KZbin cooks don't know what they are doing. They do some recipes that they learned from their parents or often just from other KZbin videos. They will throw in ingredients like "Pink Himalayan Salt" or Extra Virgin Olive oil when it doesn't make a difference just because they think it sounds professional. Chefs like ChainBaker are KZbin gold.

[@sahilsquadron2286]

​@@bayanon7532they know what they are doing and what happens as a result but they dont know what the science behind it is hence why they dont know how to teach it to other people.

[@lamenamethefirst]

Only thing disappointing here is the sub count. High quality, high effort work like this deserves more. Way more.

[@lamenamethefirst]

I'm sure the channel will grow a lot though.

[@ChainBaker]

Thank you so much! That is very kind of you :) hopefully we'll get there one day!

[@hildalopez1252]

Finally, I learned about the science behind the percentage of dough making. Thank you!!!

[@corinnacastaneda577]

There is no need to watch other channels ! Period. You give a lot to the bread world! Thank you !

[@alex.vlascu]

The amount of work put in these videos is admirable and the quality speaks for itself. It’s clearly a work of passion. Thanks for sharing with us

[@janaylsworth7636]

What a great video! Just makes sense that it's more valuable to know the principles versus just following a recipe. Really looking forward to watching the rest of this playlist!

[@Officialcbr]

This is like going to school but this time actually enjoying it!

[@LeslieSpeights]

Charlie, you are a Master Teacher. I’m so grateful for your attention to detail by including the visual process with calculations. This is gift for those with dyscalculia. This video is the perfect reference guide for learning to bake via percentages.

[@sothathappened]

i love your mathematical approach to baking! please keep sharing your wonderful teachings

[@quakerwildcat]

This video and all of your basics of bread videos are amazing. I’ve learned so much, and very importantly gained confidence to evolve my own recipes. Thank you. I am a subscriber forever.

[@ChainBaker]

Thank you so much! 🤩

[@aldoromo5008]

Loved this! Absolute thorough explanation and super easy to understand. Thanks man!

[@justinbrantley4252]

Thank you , for your time in putting these together. I’ hope you feel good and appreciated for the exact content I have needed for so long. I know my bread and baking will improve simply because of the wisdom you’ve imparted

[@ChainBaker]

I'm so glad you found it useful, Justin. Cheers! :)

[@kevinu.k.7042]

So good to see baking with the softer wheats we have in the UK. Great breads. (Canadian flour excluded). For those seeking bigger bubbles with a hydration of around 70% there are two ways to go. First is to do an overnight proof in a banneton in the fridge (Covered in a plastic bag or disposable shower cap. It goes straight into the pre-heated oven from the fridge. The second is to deflate it as little as possible after the bulk fermentation. I merely shape by drawing the dough gently across the work surface to tension the outside. Full on shaping tends to produce smaller more even bubbles with our weaker flours. I hope this is helpful to someone. These videos are excellent. Thank you.

[@deegesst]

Just made the 60% loaf and came out just as you said. Very helpful in getting me to understand how this all works. I was chasing recipes but I'm close to understanding the process now. I'll work thru the 65% and 70% next. You are so clear in your delivery. Thanks again!

[@ChainBaker]

Thank you! I'm glad you found it useful 🙏

[@ramonaalwynfernandes]

You have explained the hydration concept exceptionally well. I m glad I have subscribed to your channel . I don't follow recipes and I like to make my own and wanted to know the logic and knowledge about bread making. Thankyou for being so wonderful and clear about the steps in bread baking. Logic and reasoning is everything.

[@Yarn_Spinner]

I learned so much from this video. Thank you for presenting the information in an easy to understand format. I've wondered about what it meant to have a high hydration dough, etc, and now I understand.

[@yellowperil6307]

This is so amazingly informative!!!! Thank you! I was very scared and could not really get the hang of bread making, but I am more confident now.

[@ChainBaker]

Awesome! I’m happy that I can help :)

[@goadamson]

This is excellent! I’ve transitioned from measured to weighed and now to percentage based bread making and this video helps so much. Thank you!

[@ChainBaker]

Hey Grant! I'm glad you're finding value in my videos. Here are a couple more that may interest you. All about preferments and how to use them. 1 - kzbin.info/www/bejne/e52td6xudqiqe6M 2 - kzbin.info/www/bejne/qIO5ZIJsbddsapY

[@pahapasifisti]

Thank you for the videos! I got inspired by these videos and baked some bread yesterday after around 20 years of not baking anything and it was really relaxing and delicious.

[@joellenlevitre2590]

I'm so grateful for your videos. They are just excellent and very inspirational.

[@garethedwards7811]

I subscribed to your channel a few days ago after looking at and subscribing to dozens of other channels on KZbin and sites elsewhere dedicated to bread making. I've watched Ken Forkish, Paul Hollywood, Jamie Oliver and dozens of others and i can honestly say yours is the most informative and interesting. You are a natural teacher and your presentation is impeccable and very professional indeed. Where on earth did you learn these fantastic bread making skills? You should be on television Charlie. Thank you once again for imparting your knowledge to so many people free of charge. I would like to make a donation to you but am a bit worried of giving my bank details online because I've never done it before. Gareth from Wales.

[@ChainBaker]

Thank you so much Gareth! I have been a chef for many years and teaching people is part of my job, so I guess that has helped me with being able to explain things in a way that anyone could understand. My first bread making experience was only about five years ago in a baking class. Got hooked there and then. There is one book that has taught me most of what I know 'Bread: A Baker's Book of Techniques and Recipes' by Jeffrey Hamelman. Without this book the youtube channel would not exist. Thank you for the kind words Gareth. You can support me on my Ko-Fi page linked below the video or in the pinned comment. It is totally secure so there is nothing to worry about. But I appreciate your support either way be it monetary or not. Have a great day :)

[@kenmore01]

@@ChainBaker I may have that book. I need to search my box 'o books, but I did buy a book called "bread" a number of years ago. I'll find out tomorrow.

[@anyrealitybutthisone804]

Wow, I've been watching bread baking videos for weeks and this is far and beyond the most helpful one I've seen. This is exactly the kind of explanation I've been looking for, you were thorough and thoughtful in what you showed. I would love to know if you use steam and how you do it.

[@ChainBaker]

Thank you! :) Steam should be used for most breads unless they are glazed, then it would not really give that much of a benefit. You can preheat a metal tray in the bottom of your oven and as the bread is placed in pour half a cup of boiling water in that tray. This will produce a big cloud of steam. Just be careful to not scald your hands and arms. And do not pour the water on the oven door glass or it may shatter! :)

[@anyrealitybutthisone804]

@@ChainBaker thank you so much!

[@Mr.Anderson__]

This is brilliant! I am fairly new to bread-making and this video makes the concept of "bakers math" much easier to understand!

[@Lovelyhandz]

Thank you, thank you, thank you! I slowed down this video and now I finally get it! I appreciate all the time & effort you put into your videos to help us all! 🙌🏽🙏🏽

[@tonym6544]

I would like to thank you for this video especially, and for the work you put into these videos. I have tried for many years to make good artisan bread and never have been successful. I watched this video last night and this morning I through away everything I thought I knew. So I made a 100% Poolish and then built my own recipe using ratios. I used 500g of flour w 80% hydration, 2% yeast and 1.4% salt. Salt was added before the last kneed as I have seen you do. I added the pre-ferment with the first mix. I used grams and a scale to measure. Viola! I made PERFECT crumb, a very crunchy crust and it tasted wonderful. I don't need a recipe anymore, I just needed to understand the ratios. Now I can play and adjust for flavor and texture. Thank you very much!

[@ChainBaker]

Awesome! I'm happy for you baking success! That is the best part about breadmaking - once you know, then you can customize it and make it your own and be in full control of the result :)

[@45ladybugs]

I started to watch your videos pop up in my feed. I love baking my own bread. I remember my mom teaching me to bake bread and she was an excellent baker! Watching your videos helped to organize all these bread-making memories and jumble of steps in my head. Now I get the role that these ingredients flour-gluten, hydration-water%, fats-liquid/solid, yeast fresh/dry, salt, the baker's calculations was Awesome! Seeing the 4 loaves side by side is super helpful.

[@mikesr3011]

This is the BEST video and explanation on the subject I have ever come across.

[@marcoweinhofer938]

This video is perfection. Dense with information, but to give everythign context you've added a demonstration.

[@kisukeurahara7608]

I am so happy I've found your channel, such great content and I am learning lots of things. Keep it up!

[@jamesgoel2256]

Fantastic detail and extensive examples clearly explaining bread hydration effects. This is the first clear explanation of the cause and effect of the ratio of liquid to dry. Thanks again for all your help and effort you're putting into your video and your channel!

[@ChainBaker]

Thank you so much James! :)

[@cv5369]

I’m watching this entire series. Being a better baker has been on my to do list. Thank you for sharing your hard work.

[@ChainBaker]

You can do it! 😎

[@Omapk]

This is the most helpful video I've found so far on bread. Perfect and simple and to the point.

[@ChainBaker]

Check out the 'Principles of Baking' playlist on my channel for more videos like this one ;)

[@randomron67]

Mind ….. Blown! Thank you for such an excellent explanation and insight into what was a mystery to me in the past.

[@jhnvsbkn]

You're an excellent instructor. Thank you!

[@Fred-zc8lt]

Well taught. Thank you four the instruction, explanation, and examples.

[@avoccado_toast7667]

Your channel is helping me TREMENDOUSLY!! I followed a recipe for a Filipino bread called Pandesal and made it for my family who hadn’t had it in years, and many of them wanted to take orders from me. However, the recipe I used is not mine and it wouldn’t have felt right to make a profit off of it so I wanted to create my own recipe, I just didn’t know where to start or how to do it. I can now get started on writing and testing my own recipes thanks to you

[@dhkn]

Your videos on breads are really perfect_ both in terms of visual effects and information! Thanks heaps for sharing! And hope to see more of your works!

[@ChainBaker]

Thank you so much! :) I have been making a lot of recipe videos lately, but there will be more videos like this one in the coming months 😊

[@omnifox6308]

Great video. It explained exactly what I needed explained, and showed each example quickly and concisely.

[@iriskupchuk6373]

Best video on understanding bread ratios I’ve ever seen. A must watch for every breadmaker

[@ChainBaker]

Thank you 🙏

[@user-mv5rh5wc2b]

Thank you for explaining all of this so well! Subscribed! Love this channel!

[@whistleblower1238]

I've been working on Dough recipes for awhile. Not going to lie, VERY glad I stayed to the end. Best video out there!! Well explained and thoughtfully laid out, THANK YOU!!

[@ChainBaker]

I'm so glad you found it useful :) Check out the 'Principles of Baking' playlist on my channel for more videos that go hand in hand with this one. About preferments and how to convert recipes to use a preferment etc 👍

[@rickoh7578]

I've subscribed, as a new baker, I wish I would have found you first. What a wealth of information. I've learned more in 2 videos in one day than I've learned in the last 4 months. Thank you

[@ChainBaker]

Hey! Welcome to the channel :) I'm glad you're finding it useful. There will be a lot more videos on principles in the coming year. Cheers!

[@theodorewarman4423]

I actually logged in to like, comment, and subscribe. I haven't done that in years. Love this content, can't wait to binge it!!

[@venividivixen]

This is the clearest explanation of hydration and the video has to be any novice baker's top 5, must-bookmark stuff. You're a master baker and a great teacher.

[@ChainBaker]

Thank you so much 🙏

[@helmut8656]

Honestly this is the best Channel for Baking Bread I have seen. So much detail and explaing what does what in a dough. I wish I would have found this channel years ago. I am so glad I discovered it. As a chef myself I find this so interesting to watch. Thank you very much for sharing your wisdom.

[@ChainBaker]

Thank you so much! I'm so glad I could help :)

[@cloudtam9931]

Amazing!! I'm a new home baker, having various types of problems. And I always wanted to do this experiment. Thank you so much. 🙏🏻

[@yash494]

Everything explained so clearly and with examples . Thankyou chef !

[@ChainBaker]

🙏

[@vminus7505]

This was exactly what i needed a proper explanation of hydration percentages, so glad i found your channel, thanks for the epic video keep up the great work

[@ChainBaker]

I'm glad you found it useful. Check out my preferment video. It compliments this one perfectly 😉

[@kimseymour8896]

This was an amazing video. I’ve been making bread for 50 years plus and I had no idea how important the water percentage was. That was an amazing video. I really really appreciate it. I’m really excited to make some really good pizza crust. Thanks and God Bless you!

[@akhalil777]

One of the best video about bread making ….simple clear neat…. Informative

[@spaceorbust]

really amazing channel, so happy to be a subscriber! the idea of hydration has been explained is such confusing ways, thanks for taking complex ideas and expressing them in simple ways...the true sign of mastery!! keep up the good work, enjoying it here in texas!

[@ChainBaker]

Thank you so much! :)

[@TheCalvinSkinner]

The learn how to make you own recipe concept is great. The reason I love cooking is that I get to make my own food and understand what makes a recipe so good is what I try to learn when cooking something new. This video perfectly explains bread making on a foundational level! Great video!

[@ChainBaker]

Thanks Calvin. I'm glad you found it useful :)

[@georgepalmer5851]

I love making my own bread(loaf,pizza).glucose depletes Vit C

[@SammybearSenpai]

I am SO EXCITED to use this and make my dad and I no salt bread. Ive been struggling with breads for 6 years now and I finally have it down. Took a lot of notes with this video, and lots of screen recordings with my calculator.

[@magnificentmuttley2084]

Yet another great video. I love the scientific methods you use, when investigating the different results from adjusting the recipe. I have also watched your videos on ‘preferments’, oil and egg content. I don’t have the time to try these at present but yours is now my favourite bread making channel. You even have your own folder! Wow...big time!! 😜 Thank you. Best regards from Northern Ireland’s beautiful Giant’s Causeway Coast. 😀👍☘️

[@goilo888]

Very informative. Just what I was looking for regarding answering some of my bread making questions.

[@jeffhreid]

That was fascinating and extremely helpful. Thanks

[@ericlechat719]

Made my first sourdough starter a week ago, and my first sourdough loaf today/tonight. Turned out tasty, but a little flat 😊. So much great information on your channel. No stuffing around, just the good stuff. Keep up the great work, subscribed!

[@kenmore01]

This is what the world needs. Thank you!

[@davepaul8975]

Thank You for your very clear and precise explanations

[@ChainBaker]

Thank you, Dave!

[@cowshittt]

Quite more scientific approach than other baking channels (even the big ones) . Varying a single parameter in a lot of your videos is a very nice and informative approach of the effect of each ingredient in bread. Learned a lot more watching 3 of your videos than 20 of Pro Home Cooks'. Keep up the good work.

[@ChainBaker]

Thank you so much 🙏

[@RafaelGarciaYito_7131]

I love this video. Clearly demonstrated and well explained.

[@ChainBaker]

Thank you 🙏

[@mattj1392]

This was a super helpful video. Best I’ve seen. Thank you

[@MrLotw333]

Been baking breads for a couple of years now. Often wondered about the differences. This video opened my eyes on hydration and the results. Thanks for the incredible knowledge

[@ChainBaker]

I'm glad it was helpful :)

[@MrLotw333]

Hi, hope you are doing well. I adjusted this basic dough recipe which was great but i used your percentages to increase the loaf to 700 grams of flour. Came out great. I also experimented with this dough today. I used wholemeal wheat flour in the poolish and substituted 100 grams of the bread flour with 100 grams of semolina flour. Incredible taste, crumb. The wheat and semolina added more flavor i think. Thanks for the videos. Keep up educating us on bread making.

[@berrendo44]

GREAT VIDEO!!! I learned a lot about baking almost any kind of bread, thanks.

[@xgamingpoorly92]

Fantastic! I've only seen two of your videos so far but going to watch them all for sure! I've probably watched 40 or 50 bread baking videos to try and learn technique and improve my baking; bar none, this and your pre-ferment video are the most informative and logically presented videos I have seen to date. Your straight-forward but meticulous approach makes it easy to assimilate the information and put it into practice. I really wish I'd watched both of these BEFORE I took my first attempt at pre-ferment baguettes as these videos demystified much of what I didn't sufficiently understand and I think my first attempt would have been better. Still ate them lol, but I can see where I can change things to improve now. Much thanks and please keep doing these

[@ChainBaker]

Hey Greg, welcome to the channel :) I'm so glad you're finding it useful. The Principles of Baking playlist is full of videos like this one :)

[@lizday8140]

My first-watched video of 2022! Thanks for the info - I hope to put it to good use in the new year.

[@Karpens16]

This actually blew my mind, you explained this very well.

[@ChainBaker]

🙏

[@Speakrussiannow]

Thank you! I look forward to experimenting with hydration!

[@xrailfans]

Thank you for making these usefull videos. Its so rare to find out the detail like this, how kind you are to share the secret of baking. It so much help, thank you

[@ChainBaker]

Glad it was helpful! :)

[@billypeek7186]

best info on bread I have seen on KZbin..thank you

[@ChainBaker]

Thank you, Billy! There's plenty more where that came from 😉

[@Tletna]

Great video. It answered one of my questions in another of your videos too!

[@glorita121]

Hydration percentage is very important in the final product . I made a pizza dough with high hydration and has been the best I made. Thank you !!

[@walidabdellatif3512]

Exactly what I was looking for, that's really good content I learned a lot, keep it up, thank you

[@alwayschristine4712]

Thank you for an excellent lesson!

[@JEEROFUKU]

I’m truly blessed, because I found your online baking Academy! 😇 Cheers, Charlie 🤝🍀🥃

[@ChainBaker]

🙏

[@Frikzter]

Your voice and the way you speak is meditative, almost hypnotic. Thank you for the scientific approach.

[@ChainBaker]

Thank you so much! I hope I could hypnotize you into making some bread today ;D

[@vegansoffaith]

Thank you for explaining this. I'm starting to feel like a pro at this now!

[@PoppinWheeliez]

I used this method today and made the largest most flavorful loaf ever. All other attempts resulted in dense chewy bread, due to too little % water and too much salt. The flavor was improved by adding less yeast and no sugar. Huge oven spring and great for anything. Toast or sandwhiches or on its own. Delicious. Bread at $5 CAD per loaf of supermarket sandwhich bread is what motivated me to learn DIY. Never going back. Took me 7 loaves over 2 weeks to get it right. Thank you.

[@ChainBaker]

Nice one! 😎

[@bruko84]

Finnaly a serious channel!!! I'm a chef that lately got passionate lerning more about pastry and baking. I went across million video which they claim having such high views ratings and to my opinion most of them they are so approximate and undetileid but not in this case ! I can definitely smell from miles away the professionalism and genuine experience of this dude, serius stuff, well done! I can't waiting to try some of your video I'm sure they will work becouse they make a lot of sense to me. Thanks a lot for sharing.....

[@ChainBaker]

Welcome to the channel! :) Thank you for the kind words. Let me know how you get on 👍

[@ssbb9636]

It is rare to find a youtuber who responds to most of the comments. 👏

[@ChainBaker]

At the moment I can still keep up with it :D

[@frfr12921]

Especially on a 100K+ subcount

[@alberthabain9234]

Great video simplified everything will be subscribing. Looking forward to learning more

[@ChainBaker]

Thank you so much! And welcome to the channel. I will be making even more videos on principles next year, but the 'Principle of Baking' playlist should keep you busy until then :) Happy baking!

[@Arismortal]

Mate, thanks a lot for this video. It’s explained to me so much about hydration and bread making. Definitely going to check out more of your videos!

[@ChainBaker]

Glad it was helpful! :)

[@zoltandavid7225]

Thank you, you have explained this so well

[@andreamaussa7292]

I really need to thank you so much for making this video! I’ve learned so much and also made my sourdough following your recipe and it is ALWAYS perfect. Can’t wait to check all of your videos to keep learning 🙏🏼

[@ChainBaker]

Cheers! 😎

[@chishingwong5358]

A clearly explained video about the effect of amount of water in making bread. Thank you!

[@ChainBaker]

Thank you 🙏

[@kccustomuph]

Very helpful. Thanks very much, you are an excellent teacher.

[@trueleyes]

One of The Best All-in-One Comprehensive videos on Bakers Percentage that I have seen to date. I have been working so hard in learning all aspects of dough calculation and only get bits and pieces from KZbin videos of this important formula. I don't how I missed this video that states it was viewed on May 24, 2020. I looked at your video listing and didn't find it at all. But be that as it may, BRAVO CHEF what a Great All in One video on Baker's Percentage. Not only the basic calculation of water to flour but calculating a specific dough ball size to Hydration and flour and water plus salt and yeast but to do the calculation for a large quantity of dough at a specific size as well. only one thing you missed and that is for bakers like me who use Poolish in all of my dough recipes. I did finally work out my mistakes in not subtracting the Poolish make-up of 50/50 the flour and water of the Poolish make-up from the total volume of flour and water to maintain my overall dough weight. that calculation was missing from this video and you have a very good video on starters or Poolish. Thank You Chef this video is a KEEPER in my library.

[@ChainBaker]

Thank you so much Dan 🙏 I am planning to publish two more videos at the end of September. One will be about all the yeasted preferments and all their specs and the other one will be on how to convert any bread recipe to be made with preferment. Those should be the perfect addition to this video😉

[@lamthaison2587]

What a helpful lesson, thanks so much.

[@gabsmoscow]

Another amazing video that really helps understanding the calculation. I just simply put everything in an excel file and now I can change the hydration, % of salt and yeast (if needed) and finished product quantity with a simple click...well done again, man!

[@ChainBaker]

That is an awesome idea making it a formula in excel 👍

[@tigersunruss]

That's a good idea, using this.

[@mikeennis851]

Thank you so much. I've been baking bread at home for many years but never tried using the Bakers %. I found your video fascinating. Thanks again.

[@ChainBaker]

I'm glad you found it useful. Cheers!

[@rhondagillespie6031]

I have taken a couple of bread making classes a left the class so confused. Your video explained everything in such detail, I understand now. Fabulous channel, Thank You!!!

[@ChainBaker]

Glad it was helpful! :)

[@Zonfeair]

I have been watching dozens of other youtubers claiming to be bakers and cooks but none of them go into the details that you do. This is absolutely the best Baking KZbin channel on KZbin ! or any where I have seen on the internet. Thank you I now am making much better breads.

[@ChainBaker]

Thank you! I'm glad I can help 😎

[@tburbank1]

Finally, I find a video that describes this perfectly- thank you!

[@downforwhatever67]

I’ve been baking since the very early 90’s. This excellent video just got you a like and a subscribe with notifications turned on. Superior knowledge presented in an very accessible manner. Thanks!

[@ChainBaker]

Thank you so much, David!

[@krisbakes662]

This has to be the most informative bread video i have searched for. Thank you! Just need to work on my folding and shaping technique especially with high hydration dough. You now have a new subscriber and that is saying something as i have only subscribed to 2 other channels!...great job, a true pro

[@ChainBaker]

Thank you so much 🙏 that means a lot to me 😊 I'm happy to help! And I've got lots and lots more videos coming up. Welcome to the channel!

[@krisbakes662]

Hey! Tried the 65% hydration (500g flour) with the biga from your other video and turned out beautiful!! So satisfying when it comes out as you hope...thanks to you from the knowledge i gained today, i can hopefully be more consistent. Just one question...i would like to make 2 breads but my oven only allows one at a time...do i need to make 2 doughs 1hr apart and do separately? Or can i bulk ferment 1kg flour and split it into 2...in which case at which point do i split dough and how do i stop 2nd dough from over proofing while the other is in the oven?...thanks!

[@ChainBaker]

@@krisbakes662 Awesome! I'm glad it came out alright :) Make the dough using double the amount of ingredients and follow the same steps until after the second proof. At that point take the dough out of the bowl, divide it in 2, preshape it, let it rest for 15-20minutes. Then shape the two loaves. At this point keep one out on the table to continue fermenting. Cover the other loaf and place it in your fridge. The cold will slow down the fermentation. Bake your first loaf and then take out the other one. It may be fermented enough to be baked right from the fridge. If not then just keep it out for longer and bake it when it's ready. I do this all the time for all kinds of bread because my oven is quite small too. Just pop the dough in the fridge and let it chill out while it's waiting its turn ;)

[@krisbakes662]

Thank you for the comprehensive answer! I will try the fridge on my next bake of 2 breads. Just watched all your 13 vids for the steps in baking..so clear now and things make sense in the various methods. Once i get consistency in the standard white loaf with various hydrations, i’ll move to your other recipes..thanks again! 😀

[@ChainBaker]

@@krisbakes662 I'm happy to help ;) on to many more great bakes 👍