Bakers Ratio for Bread

Published on 20 November 2024 at 08:31

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:

  • Flour: 100%

  • Water: 60-80% (hydration level)

  • Salt: 1.8-2%

  • Yeast: 0.5-1%

Example:

For a simple white bread recipe:

  • Flour: 500 grams (100%)

  • Water: 330 grams (66%)

  • Salt: 10 grams (2%)

  • 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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