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 https://www.chainbaker.com/bakers-percentage-and-dough-hydration-explained/
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 http://bit.ly/principles-of-baking
The Steps of Baking http://bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 https://www.amazon.com/shop/ChainBaker
🇬🇧 https://www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
https://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
Видео Baker's Percentage & Dough Hydration Explained канала ChainBaker
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 https://www.chainbaker.com/bakers-percentage-and-dough-hydration-explained/
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 http://bit.ly/principles-of-baking
The Steps of Baking http://bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 https://www.amazon.com/shop/ChainBaker
🇬🇧 https://www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
https://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
Видео Baker's Percentage & Dough Hydration Explained канала ChainBaker
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
How Does Sugar Affect Bread Dough? The Effects of Sugar ExplainedBaker's Percent Made EasyPIZZA DOUGH 3 Best Hydration Differences 80% vs 70% vs 60%Breaking Down Baker's Percentages | Baker's math, dough hydration, baking formulas5 Tips: Working With High-Hydration DoughTWO reasons your sourdough doesn't SPRING like this 👆Ludicrous Hydration Experiment | 100% | 110% | 120% | FoodgeekHow To Make The Best Sourdough Bread | Dear Test Kitchen15 Mistakes Most Beginner Sourdough Bakers MakeTo autolyse, or not to autolyse, that is the questionBread Making - Knead, Stretch and Fold, or No Knead?54: What's the perfect hydration rate? - Bake with JackImprove the Basic Sandwich Loaf by Using a Preferment | Pâte Fermentée GuideHow to Autolyse Enriched Dough | Why You Should/Should Not Do ItHow To Add Salt & Yeast To Autolyse | Bread Making Tips141: What to Include in your Hydration Calculation - Bake with JackHandmade High Hydration Sourdough Bread Recipe | Autolyse Method | How ToUnderstanding BULK fermentation. The KEY step for OPEN CRUMB and FLAVOR development. | JoyRideCoffee1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can MakePizza Dough Hydration Explained - 60% - 65% - 70% | Making Pizza At Home