SB 1| The Bakers Percentage

Hosted By Jacob Burton

Understanding The Bakers Percentage

Simply put, the bakers 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 moving target.

Example

The bread flour is our steady constant set @ 100%

I want a 60% hydration rate.

1,000g Bread Flour

.60

= 600g Water

I want 2% salt content.

1,000g Bread Flour

x .02

1,000g

Flour

100%

600g

Water

600

20g

Salt

20

This can also be called

a 60-2 bread dough

= 20g Salt
1000
1000

=
=

.60

60%

.02

2%

Basic ratio for

baguette dough

Understanding The Bakers Percentage

Liquid

Salt

Fat

Bread Type

59%

1.5%

Neapolitan Pizza

60%

2%

Baguette

66%

2%

French Bread

75%

2-3%

High Hydration

80%

2%

2.5%

Ciabatta

80%

2-3%

2-5%

Foccacia

54%

1.5-2%

17%

White Bread

52%
22%

2%
2%

25%
133%

Challah
Brioche

StellaCulinary.com/SB1