bake - October 2016 - 40

Demystifying Baker's Percentage
Let's take a closer look at baker's percentage and some of the

All ingredients are measured by weight, including liquids; they

features found in the standardized format.

should be measured using a consistent unit of measure, either
pounds or kilograms.

First, it is important to understand why and can also be used
to identify problems in a formula (i.e., if it is not balanced or if

The main ingredient in the formula is always considered 100

certain ingredient amounts are too high or too low).

percent. When two or more flours are used in a formula, their
combined total is always considered 100 percent.

Consistent results. Measurements in baker's percent are calculated
by weight, ensuring consistent results on a day-to-day basis.

The weights of all other ingredients are expressed as a
percentage of the flour weight.

Flexibility. Baker's percentage allows you to calculate exactly
how much dough must be produced to meet specific produc-

Spreadsheet programs, such as Microsoft Excel, are recom-

tion needs, while maintaining the correct ratios.

mended to easily and quickly calculate formulas, depending on
the desired quantity of bread.

Ease in troubleshooting. Baker's percentage can be used to
quickly change hydration levels to account for changes in flour

The best way to learn baker's percentage is to use it over and

consistency and can also be used to identify problems in a

over until you are completely comfortable with it. As one great

formula (if it is not balanced or if certain ingredient amounts

baker said, "learn it, use it, live it."

are too high or too low).
Take a formula expressed in percentages and calculate the
Fixing scaling errors. A baker can use baker's percentage to

amount of ingredients for various batch sizes, or take a formula

calculate additional ingredients needed to maintain a consis-

in a baking book and figure out the percentage for each ingre-

tent formula if one ingredient is scaled incorrectly.

dient. Baker's percentage is the most powerful tool bakers have
to consistently bake quality bread.

Communication. Baker's percentage is a common language to
bakers. It can be used to share formulas in a concise, universally

For more discussions of baker's percentage, visit Craig

understood way - even if the spoken language isn't the same.

Ponsford's baker's percentage lesson on www.artisanbakers.com
or review the appendix of Jeffrey Hamelman's book, Bread:

Now let's review a few of the important basic guidelines for

A Baker's Book of Techniques and Recipes. Good luck. T IM

using baker's percentage.

HEA LEA , B R EA D B A KER S GU ILD OF A MER ICA

40 < OCT 2016 | bakemag.com



http://www.artisanbakers.com http://www.bakemag.com

bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016

bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
bake - October 2016 - 13
bake - October 2016 - 14
bake - October 2016 - 15
bake - October 2016 - 16
bake - October 2016 - 17
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bake - October 2016 - 19
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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