The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker's Math

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Ilse's picture
Ilse

Baker's Math

Hi

I would like to know the baker's percentages for the different kinds of breads.  French bread; Wholewheat; seed loaf; white loaf.

Kind regards

Ilse

yy's picture
yy

There's no single formula for any of the breads you mentioned, although there may be some general characteristics such as hydration level (for example, a french baguette dough is typically around 66% hydration with 2% salt content). Below is a link to a great resource with lots of reliable formulas:

http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?s=books&ie=UTF8&qid=1349877534&sr=1-1&keywords=hamelman

Amazon gives you a searchable preview of the book. Hamelman lists quantities as well as percentages. I hope you find it helpful. If you don't already have the book, I highly recommend it. A second edition will be coming out in November.

foodslut's picture
foodslut

..... will bring in LOADS o' hits from people who've baked with the formulas they're sharing.

Happy hunting!