Somethings wrong with my Bakers Math...
Hi all
I have made bread for a few months now and allways mixed whole Wheat Flour with white Flour.
The other day I tried with white Flour only and found out that the dough was a little to wet, so I changed the hydration from 70% to 65%. This was when I found out that my bakers math has room for improvement.
I allwas calc the ingredients from my total weight of dough and this is how I normally do it...
Total Doughweight | 1548 | ||
Ingredient | Percentage | Calcs | Weight (g) |
Flour | 100 | 1548 / (172/100) = | 900 |
Vand | 70 | 900 * (70/100) = | 630 |
Salt | 2 | 900 * (2/100) = | 18 |
Total | 172 | 1548 |
So I changed the hydration to 65%, still the same amount go total dough and it looks like this...
Total Doughweight | 1548 | ||
Ingredient | Percentage | Calcs | Weight (g) |
Flour | 100 | 1548 / (167/100) = | 926.94 |
Vand | 65 | 927 * (65/100) = | 602.55 |
Salt | 2 | 927 * (2/100) = | 18.54 |
Total | 167 | 1548 |
I understand that I have to add more flour and less water to get the same amount (1548 gram) of dough, but the thing that worries me is that the Salt has raised from 18.00 grams to 18.54 grams. I mean its the same total amount of dough so the amount of salt should be constant.
What am I doing wrong here?