The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakers percentage

giyad's picture

Do I need to use bakers percentages or can I just multiply the recipe with the number of batches I want to make?

June 20, 2012 - 5:32pm -- giyad


I'm using a recipe that calls for:

  • 2.5 cups for bread flour
  • 1 cup of cake flour
  • 1 tablespoon of sugar
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of yeast
  • 1.25 cups of water

Now, this recipe makes me 4-6 balls of dough (depending on the size I want them to be), but I want to make around 30 dough balls.  Should I just multiply that recipe by 5 for each ingredient, or do I use bakers percentages? 

Berti's picture

whats wrong with this percentage recipe? I feel stupid...

June 7, 2012 - 9:27pm -- Berti

ok....I am experienced enough with bakers percentages and make all my recipes with them.

it must be the lack of sleep of late because I don't see what's wrong with this recipe.

total flour weight: 1000 grams.

percentage 100% hydrated sourdough 20% (its summer after all)

total hydration wanted 65%.

so there we go.


20% of 1000 = 200, of which equal weights flour and water aka 100 grams each.

65% of 1000 = 650 grams water.


1000-100 grams = 900 grams flour.

650-100 grams = 550 grams water

moma's picture

This is my first attempt on making a SD bread with rye.

can someone help me with the bakers percentage?

It contains: (2 loaves or 3 medium ones)

500 g wather

400 g rye

500 g AP flour

500 g SD (on rye - used my regular as I do not care)

40 g salt

(and some sirup/oil)

The dough was wery wet - is there any trick on handeling this kind of dough? I use my scraper tool, but think its har to shape the dough.

I kept it in the fridge overnight - allthought the recipe said otherwise - and it turned out great anyways. I made a SandF before going to bed in order to degas the dough. In the morning the lid was popped and i did a SandF again.


et109's picture

Baker's Percentage Conversion Calculator

September 24, 2010 - 11:59am -- et109


I'm a newbie who's created an OpenOffice/MSExcel speadsheet for calculating Baker's Percentages.

It calculates ingredients based on the weight of the finished bread desired and displays them in lbs, oz, gms, cups, tblsps, and tsps.

If you'd like to try it, use it, critique it, whatever send me a message.



Lorna's picture

How about an understandable recipe for "Japanese Style White Sandwich Breadread"  I have no idea how to convert quickly. The bread looks wonderful.

Subscribe to RSS - Bakers percentage