Baker's ratios, also known as baker's percentages, are a way to express the ingredients in a bread recipe as a percentage of the total flour weight, which is always set at 100%. This method makes it easy to scale recipes up or down and ensures consistency in your baking. Here are some common ratios used in bread baking:
Basic Bread Recipe Ratios:
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Flour: 100%
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Water: 60-80% (hydration level)
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Salt: 1.8-2%
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Yeast: 0.5-1%
Example:
For a simple white bread recipe:
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Flour: 500 grams (100%)
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Water: 330 grams (66%)
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Salt: 10 grams (2%)
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Yeast: 6 grams (1.2%)
You can adjust these ratios based on the type of bread you're making and your personal preferences. For instance, a higher hydration dough (more water) results in a more open crumb structure, while a lower hydration dough will be denser.
Would you like more detailed ratios for a specific type of bread?
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