Through the years, I’ve written a variety of articles on utilizing baker’s % to specific a dough system, but it surely by no means hurts to offer a refresher course for individuals who have just lately joined our ranks. A whole lot of time I hear: “Why can’t you simply give me a dough system with the load of every ingredient proven?” I’d if it have been simply that straightforward. With a purpose to do that, I would wish to know the way a lot fl our you need to use in making your dough, and I’m betting that everybody isn’t utilizing the identical weight of fl our, so then I’d get one other request to offer the system once more, however this time with the right ingredient weights for a unique fl our weight and so forth. By expressing a dough system in baker’s %, the system may be simply manipulated up or down in dimension, primarily based on any fl our weight, and the dough system will all the time be in appropriate stability.
The one instruments we’re going to want listed here are a pointy pencil, a pad of paper and our trusty, hand-held calculator. Right here’s a typical pizza dough system offered in baker’s %.
Flour: one hundred pc
Salt: 1.75 %
Sugar: 2 %
Olive oil: 3 %
Prompt dry yeast: 0.375 %
Water: 58 %
The one rule you might want to bear in mind is that this: Flour is all the time equal to one hundred pc. What this implies is that no matter fl our weight you choose to make use of will all the time be equal to one hundred pc, so, simply write down your fl our weight subsequent to that one hundred pc determine.
Let’s say you opted to make use of 40 kilos of fl our for making your dough. Needless to say the load of every ingredient shall be expressed in the identical weight models that you simply specific the fl our weight in (kilos, ounces, grams, kilograms, and many others.). Tip: Have a look at your ingredient scale to see how the weights are proven, for instance, some scales will present precise kilos and ounces to the closest 0.2 ounces (for instance: 11 kilos 3.2 ounces, or 3.4 ounces, and many others.); different scales would possibly weigh to the decimal fraction of a pound reminiscent of 11.3 kilos, or 11.4 kilos, and many others.; some would possibly even weigh to a fraction of an oz reminiscent of 11 kilos 4.25 ounces, or 4.5 ounces, or 4.76 ounces, and many others. My least favored scale is the one which solely weights in single decimal fractions of a pound such because the above 11.3 pound instance. The explanation for that is due to its inaccuracy in weighing smaller quantities of substances. Every 0.1 pound is definitely equal to roughly 1.5 ounces, or one other method of it’s, this scale is able to weighing your substances solely to the closest 1.5 ounce measurement. This generally is a drawback when you want an ingredient weight of 1 or 2 ounces. Attempt to present your fl our weight in the identical weight models that your scale weighs in. More often than not we will get away with displaying the fl our weight in ounces with none issues.
Girls and gents, flip in your calculators!
1) 40 kilos of fl our shall be expressed in ounces, so our ingredient weights may also be expressed in ounces. 40 x 16 = 640 ounces of flour.
2) Enter the fl our weight (640) in your calculator, then press “x” adopted by the ingredient weight you need to discover. On this case salt is 1.75 %; so enter 1.75 after which press the “%” key, and browse the reply (weight of salt wanted) within the show window: 11.2 ounces. Since we’re not making rocket gas right here, we will spherical this off to 11.25 ounces if desired.
3) Going via the remainder of the substances, the mathematics appears to be like like this: 640 x 2 (press the “%” key) and browse 12.8 ounces of sugar within the show (spherical to 12.75 ounces).
4) 640 x 3 (press the “%” key) and browse 19.2 ounces of olive oil within the show (spherical to 19.25 ounces).
5) 640 x 0.375 (press the “%” key) and browse 2.4 ounces of IDY within the show (spherical to 2.5-ounces).
6) 640 x 58 (press the “%” key) and browse 371.2 ounces of water within the show (spherical to 372.25-ounces or divide by 16 to get the load in kilos. 371.25 divided by 16 = 23.2-
Let’s do the mathematics another time. This time we’ll use 25 kilos for our fl our weight, with the identical dough system.
1) Flour: 25 kilos or 400 ounces fl our weight (25 x 16 = 400).
2) Salt: 400 x 1.75 (press the “%” key) and browse 7 ounces of salt.
3) Sugar: 400 x 2 (press the “%” key) and browse 8 ounces of sugar.
4) Olive oil: 400 x 3 (press the “%” key) and browse 12 ounces of olive oil.
5) IDY: 400 X 0.375 (press the “%” key) and browse 1.5 ounces of IDY.
6) Water: 400 x 58 (press the “%” key) and browse 232-ounces of water (or divide 232 by 16 = 14.5 kilos of water).
If you wish to convert an present dough system into one expressed in baker’s %, all you might want to do is to divide the load of every ingredient by the load of the fl our and multiply by 100. Right here’s an instance:
Flour weight is 25 kilos or 400 ounces.
The burden of the olive oil is 14 ounces. What’s the baker’s % of the olive oil?
14 divided by 400 x 100 = 3.5 %.
The water weight is 12 kilos. What’s the baker’s % of water? 12 divided by 25 x 100 = 48 %.
Do that for every ingredient and also you’ve received the dough system transformed into baker’s %. Now you’ll be able to manipulate the scale of the dough up or down as you want, realizing that it’s all the time in appropriate stability.
Bear in mind, you’ll be able to solely work in weight measures. You can not do baker’s % in volumetric measures reminiscent of cups, teaspoons, tablespoons, and many others.
Minimize this copy out, or photograph copy it and put it aside for the subsequent time you come throughout a dough system given in baker’s %, or when you might want to convert your individual system into baker’s % so you’ll be able to alter the scale of the dough with out concern of your system getting out of stability. ?
Tom Lehmann is a director on the American Institute of Baking in Manhattan, Kansas.
Through the years, I’ve written a variety of articles on utilizing baker’s % to specific a dough system, but it surely by no means hurts to offer a refresher course for individuals who have just lately joined our ranks. A whole lot of time I hear: “Why can’t you simply give me a dough system with the load of every ingredient proven?” I’d if it have been simply that straightforward. With a purpose to do that, I would wish to know the way a lot fl our you need to use in making your dough, and I’m betting that everybody isn’t utilizing the identical weight of fl our, so then I’d get one other request to offer the system once more, however this time with the right ingredient weights for a unique fl our weight and so forth. By expressing a dough system in baker’s %, the system may be simply manipulated up or down in dimension, primarily based on any fl our weight, and the dough system will all the time be in appropriate stability.
The one instruments we’re going to want listed here are a pointy pencil, a pad of paper and our trusty, hand-held calculator. Right here’s a typical pizza dough system offered in baker’s %.
Flour: one hundred pc
Salt: 1.75 %
Sugar: 2 %
Olive oil: 3 %
Prompt dry yeast: 0.375 %
Water: 58 %
The one rule you might want to bear in mind is that this: Flour is all the time equal to one hundred pc. What this implies is that no matter fl our weight you choose to make use of will all the time be equal to one hundred pc, so, simply write down your fl our weight subsequent to that one hundred pc determine.
Let’s say you opted to make use of 40 kilos of fl our for making your dough. Needless to say the load of every ingredient shall be expressed in the identical weight models that you simply specific the fl our weight in (kilos, ounces, grams, kilograms, and many others.). Tip: Have a look at your ingredient scale to see how the weights are proven, for instance, some scales will present precise kilos and ounces to the closest 0.2 ounces (for instance: 11 kilos 3.2 ounces, or 3.4 ounces, and many others.); different scales would possibly weigh to the decimal fraction of a pound reminiscent of 11.3 kilos, or 11.4 kilos, and many others.; some would possibly even weigh to a fraction of an oz reminiscent of 11 kilos 4.25 ounces, or 4.5 ounces, or 4.76 ounces, and many others. My least favored scale is the one which solely weights in single decimal fractions of a pound such because the above 11.3 pound instance. The explanation for that is due to its inaccuracy in weighing smaller quantities of substances. Every 0.1 pound is definitely equal to roughly 1.5 ounces, or one other method of it’s, this scale is able to weighing your substances solely to the closest 1.5 ounce measurement. This generally is a drawback when you want an ingredient weight of 1 or 2 ounces. Attempt to present your fl our weight in the identical weight models that your scale weighs in. More often than not we will get away with displaying the fl our weight in ounces with none issues.
Girls and gents, flip in your calculators!
1) 40 kilos of fl our shall be expressed in ounces, so our ingredient weights may also be expressed in ounces. 40 x 16 = 640 ounces of flour.
2) Enter the fl our weight (640) in your calculator, then press “x” adopted by the ingredient weight you need to discover. On this case salt is 1.75 %; so enter 1.75 after which press the “%” key, and browse the reply (weight of salt wanted) within the show window: 11.2 ounces. Since we’re not making rocket gas right here, we will spherical this off to 11.25 ounces if desired.
3) Going via the remainder of the substances, the mathematics appears to be like like this: 640 x 2 (press the “%” key) and browse 12.8 ounces of sugar within the show (spherical to 12.75 ounces).
4) 640 x 3 (press the “%” key) and browse 19.2 ounces of olive oil within the show (spherical to 19.25 ounces).
5) 640 x 0.375 (press the “%” key) and browse 2.4 ounces of IDY within the show (spherical to 2.5-ounces).
6) 640 x 58 (press the “%” key) and browse 371.2 ounces of water within the show (spherical to 372.25-ounces or divide by 16 to get the load in kilos. 371.25 divided by 16 = 23.2-
Let’s do the mathematics another time. This time we’ll use 25 kilos for our fl our weight, with the identical dough system.
1) Flour: 25 kilos or 400 ounces fl our weight (25 x 16 = 400).
2) Salt: 400 x 1.75 (press the “%” key) and browse 7 ounces of salt.
3) Sugar: 400 x 2 (press the “%” key) and browse 8 ounces of sugar.
4) Olive oil: 400 x 3 (press the “%” key) and browse 12 ounces of olive oil.
5) IDY: 400 X 0.375 (press the “%” key) and browse 1.5 ounces of IDY.
6) Water: 400 x 58 (press the “%” key) and browse 232-ounces of water (or divide 232 by 16 = 14.5 kilos of water).
If you wish to convert an present dough system into one expressed in baker’s %, all you might want to do is to divide the load of every ingredient by the load of the fl our and multiply by 100. Right here’s an instance:
Flour weight is 25 kilos or 400 ounces.
The burden of the olive oil is 14 ounces. What’s the baker’s % of the olive oil?
14 divided by 400 x 100 = 3.5 %.
The water weight is 12 kilos. What’s the baker’s % of water? 12 divided by 25 x 100 = 48 %.
Do that for every ingredient and also you’ve received the dough system transformed into baker’s %. Now you’ll be able to manipulate the scale of the dough up or down as you want, realizing that it’s all the time in appropriate stability.
Bear in mind, you’ll be able to solely work in weight measures. You can not do baker’s % in volumetric measures reminiscent of cups, teaspoons, tablespoons, and many others.
Minimize this copy out, or photograph copy it and put it aside for the subsequent time you come throughout a dough system given in baker’s %, or when you might want to convert your individual system into baker’s % so you’ll be able to alter the scale of the dough with out concern of your system getting out of stability. ?
Tom Lehmann is a director on the American Institute of Baking in Manhattan, Kansas.
