Bakers' Percentages... again!
I'm sorry folks, I am bringing up an old topic, but I have searched through the site and forum and internet and not found an answer that works.
How does one calculate the amount of flour and water using bakers' percentages if the total dough weight is knows.
All answers I have found are incorrect because they ignore the salt content. To make this clear, I will use an exaggerated salt content in my example.
- Target Final Dough Weight: 1000g
- Target Final Dough Hydraiton: 80%
- Target Final Douth Salinity: 10%
By working backwards using "goal-seek" functions, I can come up with the final result:
- Flour: 526g
- Water: 421g (80% of 526g)
- Salt: 52.6g (10% of 526g)
But how do I calculate this without having to use goal-seek functions?
I'm tearing my hear out here and would appreciate some help.