Baker's Percentages Explained

[@JohnMalik]

Bravo, sir. I've shared this with my bread baking class and we all agree this is the best BP video, direct and to the point.

[@bamanya5467]

4 years and still its magic

[@josegomezgil1924]

Like your board! Thanks for sharing your knowledge. Greetings from Spain.

[@sandhunba]

Try Android App Called 'Recilator'

[@davidrosenman976]

thanks for the great simple concise explaination!!!! wonderful video

[@ravingcyclist624]

Excellent! I use this all the time. What I'd like to see is a formula for calculating temperature and duration for doing the baking !!

[@sandhunba]

Try Android App Called 'Recilator' .very easy to use for recipe calculations

[@fennyfen4819]

Thanks for the info

[@fixyourcake7374]

love it chef helpful to me

[@sandhunba]

Try Android App Called 'Recilator'

[@NinoG87]

So once I figure out how much flour I need based on the weight of the loaf and my %’s, how do I or do I have to calculate the hydration of my Levain? My Levain is 80%hydration do you factor that after you figure your flour amount or before

[@bigbrain296]

Just calculate the total flour and total water used in both the levain and the actual dough. Then do water/flour*100.

[@brettrasmussen413]

G'day Scott, you might want to check your adding up on this one, 2 + 58 is not 70.

[@menglandau]

Correct, but 2%+68% = 70%. The loaf has 68% Hydration.

[@hj8607]

BUT the hydration of the levain will effect the hydration of the final dough. This does not address that and does not give the method to know how to adjust the water % so that the final dough will have the correct hydration for the TYPE of bread being produced.. Just sayen ! (incomplete explanation. Knowing the way the bakers percentage regarding the water in final dough is figured to achieve the best hydration is kinda important)

[@veryhappy4334]

I calculate the salt, why it's too big?👀

[@kingsleybiking2173]

First