Need Help with Baker's Math
I am interested in baking Portuguese Sweet Bread. A baker from Honolulu posted a thorough recipe in 2010 and it doesn't look like he is still active. The link to this recipe is
I'd like to save this information with Baker's Percentages, but I'm not sure that his calculations are completely correct. For instance the flour total comes to 99%.
This is what I've taken from his instructions.
115 grams Unsalted Butter (15.3%)
210 grams White Sugar (30%)
285 grams BOILING water (38%)
40 grams Instant Dry Milk (5%)
40 grams Instant Mash Potato Flakes (5%)
220 grams Whole Eggs, Ice Cold straight from Refrig (29%)
10 grams Vanilla Extract (1.3%)
2 1/2 grams or 1/4 teaspoon each of Lemon extract
2 1/2 grams or 1/4 teaspoon each of Orange extract
295 grams BREAD flour (39%)
17 grams Osmotolerant Yeast like SAF GOLD (2.2%) --this is around 5 teaspoons of yeast
455 grams BREAD flour (60%)
7 grams Nutmeg, finely ground (1%. optional. comes out to 1 teaspoon
7 grams salt non-ionized (1%) --about 1 teaspoon
I calculate the total grams 1711 ( I omitted the single egg for the optional egg wash)
If someone has the time and is willing to break this down, I'd really appreciate it. The author is shown as "del" and his enthusiasm has me very interested to giving this a serious try.
I know the flour always equals 100%. But do you add ingredients such as oil, butter, lemon or other extracts to the hydration percentage. Also how does dry ingredients like sugar, nutmeg, and the like affect the hydration? Some recipes have so little water compared to the flour (I think because of other wet ingredients) that it looks extremely dry to me.
I'm very interested to learn more about this.
Thanks in Advance,