The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Daan's picture

Bread vs The Fundamental Techniques of Classic Bread Baking

February 22, 2013 - 10:01am -- Daan

I have both excellent books: Bread (second edition) by Jeffrey Hamelman and The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute.

Oddly enough: the breads I make from Hamelman turn out te be always a big success. Of course, sometimes after the second try but the work, they turn out well.
My breads from FCI never work... I have the impression the doughs are always too wet. Even when the overall formula is almost identical!

Juergen's picture

Correct me if I'm wrong - bakers formula

May 12, 2012 - 3:14am -- Juergen

I've never been good at math but decided to make a bakers formula spreadsheet based on the Bread Bakers Guild format. This in order to make it easier for me to work with bakers formulas. 

Now that I'm ready for baking with it, I'm just looking for a confirmation that what I'm doing is right. Below is the formula with which I want to bake this weekend. It's a basic 2-stage levain/sourdough formula using white wheat flour only. The goal is 1,5 kg of dough (1501 grams to be exact) with 25% levain/sourdough starter at 100% hydration.

kristakoets's picture

baker's math and leaven percentages

July 13, 2011 - 1:01pm -- kristakoets

Hi all,

Two questions for all you experts :-)

#1 Regarding baker's percentages....For my Desem-type loaf (not made per own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is my overall hydro  81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?

cranbo's picture

EDIT: based on some feedback, I have corrected my original post. 

I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:

Flour Names & Protein Percentages

  • King Arthur Queen Guinevere Cake Flour (8.0%) 
  • King Arthur Round Table Pastry Flour (9.2%) 
  • Caputo 00 Extra Blu Flour (9.5%) 
  • Generic All-Purpose Flour (10.3%) 
  • King Arthur All-Purpose Flour (11.7%) 
  • Caputo 00 Pizzeria Flour (12.0%) 
  • General Mills Harvest King Flour (12.0%) 
  • Robin Hood All-Purpose Flour (12.0%) 
  • King Arthur Bread Flour (12.7%) 
  • Bob's Red Mill Semolina Flour (12.9%) 
  • Five Roses All-Purpose Flour (13.0%) 
  • Eagle Mills All-Purpose Flour (13.3%) 
  • King Arthur Whole Wheat Flour (14.0%) 
  • King Arthur Whole Wheat Organic Flour (14.0%) 
  • King Arthur Sir Lancelot Flour (14.2%) 
  • Arrowhead Mills Vital Wheat Gluten Flour (65.0%) 
  • Hodgson Mill Vital Wheat Gluten Flour (66.6%) 
  • Bob's Red Mill Vital Wheat Gluten Flour (75.0%) 
  • Gillco Vital Wheat Gluten Flour (75.0%) 
  • King Arthur Vital Wheat Gluten Flour (77.8%) 
FYI, this came from a very handy page & calculator I came across at
The reason I was interested in this is because I wanted to find out how much my protein would be boosted by adding vital wheat gluten to my flour. 
I usually use KA All Purpose, which has 11.7% protein. To supplement, I planned to use Bob's Red Mill Vital Wheat Gluten Flour. 
  • 1 cup KA AP flour weighs  about 125g. If 11.7% is protein, then there is about 14.63g of protein per cup of this flour
  • 1 tbsp of Bobs Red Mill Vital Wheat Gluten weighs about 8.5g. If 75% is protein, then 6.375g of protein per tbsp of this flour.
  • 1 cup KA AP + 1 tbsp Bob's Red Mill Vital Wheat Gluten = 21g TOTAL protein
  • 21g of protein / 133.5g total ingredient weight = .161, or 15.73% of protein in the flour mixture

You can use this same method to calculate the adjusted protein in your flour. 


What's interesting to me is that at the recommended dosage, adding 1 tbsp. of Bob's Red Mill gluten to every 1 cup of KA flour would make an extremely high protein flour, higher than what is typically commercially available. I wonder if it would make it totally unusable & gummy?

Then again, if you had a relatively weak, generic AP flour (9% protein), then 1 tbsp per cup would probably bump you to a very respectable 13.2% protein level, close to that of KA Bread Flour. For those that have actually tried this technique, I wonder if it actually performs in a similar way (e.g., similar to KA Bread flour) or do other flour factors (such as ash content, type of wheat, etc) play more into the overall performance of the flour and resulting bread?

UnConundrum's picture

Boiled potatoes and baker's percentage

December 23, 2007 - 7:18am -- UnConundrum

I'm working on a recipe I used years ago for a potato bread.  This time around, I want to record the recipe and make it easy to adjust the number of loaves.  My problem is that I'm not sure what to do with the considerable amount of potatoes that go into the recipe.  They have to contribute to the liquid in the recipe, and the flour...  Does anyone have an idea how to split the weight of the potatoes?

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