November 28, 2014 - 6:31am
Baker's % Question
Hey Everybody,
I've always been confused when reading a written Baker's Percent for a formula or recipe. Using the following example, should the water used in the Poolish be subtracted from the total percent of water in the recipe? Or is the water to be used in the final dough only and the Poolish water additional?
Example:
Flour = 100%
Water = 73%
Salt = 2.0%
IDY = 0.36%
Poolish = 30% of total flour @100% hydration and 0.074% IDY.
The above was found in a recipe for Ciabatta and the water percent seems low to me. My Ciabatta hydration runs around 85% to 90% depending on the time of year, etc. And I subtract the poolish water from the total water used in the formula.
Thanks,,,,,,