![]() Bagels are a very stiff and dense dough, around 50-55% hydration. Lastly, the relative percentage of ingredients helps classify what type of bread you’re making. You are probably going to need 2-3% less water to finish the recipe, whereas you might need more if you pick up and move your kitchen to Arizona. Say you’re making bread in the humid paradise of Tallahassee, Florida. Second, it allows you to adjust a recipe and understand when and why something should be adjusted. First, knowing and understanding percentages makes multiplying recipes much easier (as does using the metric system). The total amount of water (525 grams) is 70% of the total amount of flour, hence 70% hydration. But since I added 500 grams of a starter that is 50% flour, I had to take that into account. You’ll notice that the flour (750 g total) still adds up to 100%. For example, the 70% hydration sourdough I made has a baker’s percentage that looks like this… Ingredient If you venture into sourdough, remember that your starter has both water and flour and to include that in your percentages. ![]() So, a dough that is 60% hydrated has a 6:10 ratio of water to flour. You may also see the term hydration, which refers to the specific percentage of water. With a baker’s percentage, flour will always be 100% as it is a way to measure relative proportions. So, if a recipe has 1000 grams of flour, 600 grams water, 30 grams of yeast and 20 grams of salt, the percentages would look as follows… Ingredient When that happens you need to know what and how to adjust in order to be successful.īaker’s percentage is a way of expressing the amount of each ingredient in a recipe relative to the amount of flour. That being said, based on your kitchen’s conditions sometimes things might need to be adjusted. ![]() There is a reason recipes specify 1.5 teaspoons of yeast. When it comes to baking, percentages and amounts are important.
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