Baker's percentages


Hey All,

I was asked by my sister if i can make pizza dough for father's day. I am looking at the baker's percentage chart and it's Spanish to me.

I am making the master dough without starter and i'm wondering if someone can help me with the math on how i would double the recipe.

Any chance could someone walk me through this with the equations so I can do it on my own next time??

Thx

Gil W.
posted about 2 years ago

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or if someone has a spreadsheet that would be great too

Gil W.
posted about 2 years ago


Hi Gil,

Baker's percentages look intimidating at first, but not too bad once you get the hang of it. Here's a quick example:

For pizza, flour will always be the 100% ingredient. Let's use 1,000 grams of flour since it's a number that's easy to work with. The next column in the chart is water. If "water" has a value of 60, that means the amount of water (in weight) should be 60% of the 1,000 grams, or 600 grams of water. You should do the same for ingredient.

Honestly, unless you're in a high volume environment, you're better off just using the gram values in associated with a recipe. That's what I do.

Raj

Thumb raji
Raj Irukulla admin
posted about 2 years ago


So if I wanted to make two batches of the master dough, I should double everything?

Gil W.
posted about 2 years ago


If you wanted to make two batches of the Master dough, there's two ways to do it. The first (recommended) is simply double the ingredient values on page 44 or 48.

The other way is to use baker's percentages. You would do this by doubling the flour value from page 44 or 48, and then following the method in my previous reply.

Thumb raji
Raj Irukulla admin
posted about 2 years ago


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