What is Baker's Percentage? | Baker's Math Explained

[@patrickscafe7]

When I listened to you at the IBIE, it occurred to me that I should convert from our current system to the bakers percentage so that my bakers have an easier way to read and work with my formulas.

[@inietobacsal8209]

Well Explained!💙👍

[@khirouah]

Thanks please Can you give an exemple for Panettone hydratation ?

[@matthewjamesduffy]

For the dough I make, water is about 40%. That is not including the yolks. I am actually not sure how to calculate the hydration with yolks and will do some research as to how to properly do it. MJD

[@khirouah]

@@matthewjamesduffy thanks

[@matthewjamesduffy]

@@khirouah I will try to put a full demo on YT in Janurary. Have been overly busy but I will be posting full length demos come Jan.

[@vister6757]

Do we need to include the weight of the egg, water from sourdough to determine the total hydration in the dough? In your example you do not include the hydration of the sourdough (if it's 100% hydration starter) . I am a little confused because I was told that I need to include the hydration from the sourdough (e.g. if I am using 20g then there would be 10g of water) and eggs to determine the total hydration in the dough. So with all that considered the water amount which I should add to the dough would be lesser than the actual calculation based on your explanation above.

[@matthewjamesduffy]

Hello! When I write formulas they are in 3 parts. 1. Total formula, 2. Levain build, 3. Final dough. When you are looking at the final dough (like in this video example) you are referring to the amount of water in relation to the amount of flour and NOT the doughs total hydration. When we look at the total formula (the combination of the levain AND final dough) we would include the levain in our total hydration. If you take a look at the sourdough formulas on my site you will see the difference between the two. You can also download any of my excel dough calculators and it will automatically include the levains hydration for you. Hope this helps!

[@user-ey9bt7fs6n]

Looking forward to your knowledge on baking sourdough goods

[@matthewjamesduffy]

Thank you for your kinds words. I am setting up a better filming space so I can continue to share my passion for baking!

[@joaopedroalmeidadasilva9285]

Thanks for the video. I was wondering why do you treat the starter differently? Is it not part of the flour and water of the total formula?

[@matthewjamesduffy]

When I calculate the total formula I include the flour and water that has been used to build the starter. When talking about final dough I do not as we are talking about the ingredients added to the final dough in relation to flour. If you check the excel spreadsheets on my site this is reflected. Another good example of this is the dough's hydration. In the final dough, it is the water in the dough in relation to the flour being used but in the total formula, we account for the water and flour in levain. There might be other ways to do this but this is how I have learned and just sort of stuck with it. Hope that clarifies!

[@thecakecanvasstudio]

Hi where did you get the weight in grams from in the first example? I understand the math but if I’m formulating a recipe, do I just make up the amount of grams that each ingredient weighs?

[@matthewjamesduffy]

Start with the % or the loaf size. You can download my free dough calculator in any of my newer recipe videos.

[@ritalife9128]

Thanks u so much. Well understood

[@scottsmith805]

What about the hydration in the starter? Doesn’t that effect the total hydration? And wouldn’t the flour from the starter effect the whole formula?

[@matthewjamesduffy]

Sure but you only factor that in the total formula not the final dough.

[@usmc2309]

I am trying to figure out how to double my recipe for my bread rolls. The original recipe makes only 8 rolls. Because it's so good, I want to make 16 rolls. Do I need to double everything in the recipe?

[@Xtammy5800]

I have this same question... but I see it was answered...

[@usmc2309]

@@Xtammy5800 where? Maybe I missed it.

[@theunretireddesigner6448]

Does this formula apply to gluten free bread?

[@matthewjamesduffy]

Yes, you can use the alternate flours to make 100%

[@CherylFowlkes-y8x]

A little bit lostI was trying to calculate 90 g of semi chocolate and see what the percentage was