Filmenoi Dough Handbook — Bread Dough Reference | filmenoi.online
Baker's percentages state every ingredient as a share of the flour weight, so one formula scales without new arithmetic.
Baker's percentages express every ingredient as a share of the flour weight. Flour is always the 100 percent baseline. Seventy percent hydration means 700 grams of water per 1000 grams of flour; 80 percent means 800 grams for the same kilogram.
Worked conversion for 1000 grams of flour: at 55 percent you weigh 550 grams of water, at 65 percent 650 grams, at 70 percent 700 grams, at 75 percent 750 grams, at 80 percent 800 grams, at 85 percent 850 grams. Salt stays at about 2 percent of flour weight, which is 20 grams per kilogram of flour.
On narrow screens, swipe or scroll the plate sideways.
The same arithmetic applies to yeast and any other ingredient: state it as a share of flour weight, then multiply by whatever flour quantity you are using. A formula written once at 1000 grams of flour scales to 500 grams or 5000 grams by halving or multiplying every number.
Hydration also interacts with protein. A 75 percent dough made with 9 percent protein flour is slack and hard to handle; the same 75 percent with 13 percent protein flour holds its shape. The percentage is only meaningful alongside the flour it is applied to.
Weigh water rather than measuring it in a cup. One millilitre of water weighs one gram, so the scale reading and the volume reading agree — but flour density changes with how it is scooped, and only weight keeps the ratio honest.
Further reading