43: What is a Bakers Percentage? - Bake with Jack
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- Опубликовано: 8 сен 2024
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I don’t know if anyone ever told you are a really a
cute guy, I’m not flirting as I’m old enough to be you grandmother. Love your bread tips
I'm with you Shirley:)
I've been to 10 (or more) other videos claiming to simplify explanation of the "Baker's Percentage" and your explanation is the one that help me understand it completely. I do not go in any pastry class as of the moment and just studying at my own pace to understand baking at the molecular level (what?!). Thanks a lot. Your explanation is really helpful!
You’re welcome Mary ☺️
am nearly 50 and been making bread 4 years but never understood about the water percentage, but now to this young jack i now do, many thanks jack, so nice to see a young man who knows his stuff.
Loved this vlog. I didn’t have a clue what hydration percentage meant. Now I do. Brilliant!
Sammie Feasting is Fun BOOM! Nice one Sammie 👌🏻
I watched numerous amount of videos trying to understand hydration percentage and I'm so thankful you are the first person that made it so simple to understand, love your videos I been watching up to 6hrs a day and have learned a few things already been a baker for years but on the cakes side enjoying now making bread..thank so much and your so transparent and so much fun to listen to..😊
Thank you! You've made the unperceivable cosmos of bread baking as easy as porridge for me. Finally I can understand (and calculate) the process!
Alongside the many others finding things to experiment with and try during lockdown, sourdough making has been an adventure. As I've progressed through multiple attempts, your video's have added important and valuable insight and 'WHY you do it' alongside the myriad of 'WHAT to do's' on a variety of other sites. A key difference between being a teacher (your style) or just being a director (others). Keep up the great work Jack.
It’s nice to have you back with weekly tips.
Piotr Krupka thanks Piotr!
Thanks, I have friends who talk in percentage and I was totally clueless! Now I know what they are talking about. That sure makes more sense when you explain it like that 😘
Your in the “hydration rate club” now Bea! Did you see your video this week, it’s been a long time coming 😜👉🏻 ruclips.net/video/Gx2Sf3XqkhQ/видео.html
its all become SOOOOOOOmuch clearer..my hubs and i were at loggerheads about this...now i can show him this!!
Thank you
This saved me on a sourdough buttermilk cinnamon roll recipe. I was short on starter by 100 grams, so I shared the difference between more flour and more buttermilk. They came out perfectly.
Hello Jack, my name is Edward from NYC (the Bronx) and wanting to learn how to bake my own bread and I appreciate your instruction and looking forward to learning how to bake fresh baguettes, boules, croissants and so much more.
You are so cute (a great grandmothers opinion). Love your videos and love baking SD bread.
How about if the recipe calls for egg? Lets say we have 1000grams of flour, 600grams water and 100grams of egg. The hydration ratio is 60% or 70%?
Thank you for all the tutorials.
Hello From Thailand~💕 Thank you very much for all Clips uploaded!😊😍😙
Angel Fairy HELLO 👋🏻 you’re welcome ☺️
And looking forward to your guidance and instruction.
Jack, thank you again for the baking advice . . . as for the maths, I’ll ask my little sister if I need help 🤠 You’re a good sport to leave that bit in the video. 😀
What are the bakers percentage for sugar,salt etc and how to convert recipe that are in tsp etc to bakers percentage?
Took me a long time to learn this. I always thought i would fail if i add extra bit of flour or water from the recipe.
I always start with 300ml of liquid when I make one bread and 600ml for 2 breads. All recipes are based on that. 20g of salt is a huge amount for 1 kg of flour. I use max 15g for 600 ml of liquid. Thats salty enough.
Does water quality matter a great deal in baking bread at home? Say, if my tap water is really 'hard' (where I work, the municipal water has a high concentration of calcium carbonate because a lot of the water sources are filtered through natural limestone), for example, versus having a low calcium content (or higher iron, just to throw more ambiguity into the mix), and does the chlorine content affect the bread?
What about when we add sourdough starter to our recipe ? Starter also contains flour and water with an unknown water pertentage ? Then, how should we calculate the overall hydration rate of our sourdough ?
Good question, I also would like to know that
If you use a 100% hydration starter (one that was created using equal weights of water & flour, & is fed equal weights of water & flour), then to calculate the hydration of your dough you need to add half the weight of your starter to each component. For example, a recipe that uses 500g flour, 360g water & 80g starter ... the hydration is (360+40)/(500+40)*100=400/540*100=74%. Not far off the 72% (360/500*100) that results when you ignore the contribution of the starter, but it has a bigger impact as the weight of the starter used increases.
@@ksummers50 I see. Thanks for the clear explanation.
When a recipe has oats or other grains, how do you take that into account.
Question? If we have a 1000 grs of flour and 650 grams of water. It is %65 hydration. If we add 200 grams of sourdough at %100 hydration, which means 100grs of water and 100 grs of flour. In total we will end up 1100 grs of flour and 750 grs of water which means %68 hydration. If we add 300 grams of sourdough at %100 hydration then we will have 1150 grs of flour and 800grs of water and we will end up with %70 hydration. A %5 hydration definetely changes kneeding style especially in small portions. What say you? Thank you.
Yes definitely, everything can changes with just such a small increase in the moisture content 👍🏻
Hey Jack, I used your recipe for sourdough bread and changed the percentage of water from 68 to 70% and the bread turned out great. Wish I could send you a picture. I also used a different recipe 800gr flour, 460gr water, 320gr starter, 10gr salt. So I decided to do tooth bread flour, 300ge wheat flour and increase the water percentage from 57.7 to 70%. I had made this recipe b4 and it did not have enough hydration. It did great in the bulk fermentation, but for the pre shape, it was too wet. I did end up a bit of flour at dmthis stage because it wouldn't hold a shape. Could you advice on what went wrong? I have a feeling it has to do with the amount if lavein .
By the way, I love watching your videos.
if u dont subscribe jack will break into ur house and bake bread there. be careful
I understand the math...but how do you know how much flour you need for a bread? Baguette? Once I know that...I can figure the percentages for the water, salt and yeast
What I am stuck on is the water flour ratio for the Biga (or poolish) when I change the hydration % . Total weight is 1000g with hydration 75% = 750g water. My recipe has biga as 800g flour and 554g water. The rest going into the final dough. If I want to change the hydration to 70%, what is the formula used to change the 554g of water to reflect the relevant proportion for the biga. Once I know that then obviously the balance goes to wards the final dough.
Love this! Trouble with most recipes out there is that they measure based on cups and spoons n shiz. I can squeeze a handful more of flour into a “cup” of flour by pressing it down : (
So i end up just ignoring those that use cups and tablespoons as its hard to understand the proper ratios.
I know right!? If I see a recipe in cups and spoons I don’t even go there! I do EVERYTHING in grams 😏
Arif that's irritating to me to get a bread recipe in cups! I know you're supposed to use the fluff and sweep method but people don't and then it's all over the place. #ScaleIt
I want to add into my bread dough, things like seeds, figs, dates etc. How is this factored in properly?
You probably won't see this, since the video is old, but just wanted to say that I used this to test different ways of making egg-enriched doughs vegan by using equivalent weights, not just equivalent number of "eggs".
Well. Thanks Jack. I never knew that before. Now I gotta figure how much my scoop and shake cup of flour is for my starter. or maybe I will just get in a habit of putting it on a g scale. oh, the starter. You just said, flour water salt. My starter is usually 100% But thats not weighed. Its a fluffed up flour then scoop and shake to level. add to 1 cup water=100% Hydration. yes?
What is a good percentage of 100% hydration starter to use in a recipe to leaven bread? 😁🍞
I use 100g of starter for 500g total flour 👌🏻
please answer this,
Onurcan Bektaş
1 year ago
What about when we add sourdough starter to our recipe ? Starter also contains flour and water with an unknown water pertentage ? Then, how should we calculate the overall hydration rate of our sourdough ?
4
Is there a standard salt, yeast % ….you mentioned 2% salt in your example
Yes 2% is a good guide 👌🏻
Charming guy!
How do I convert a yeast recipe to use starter instead?
how to compute d amt of yeast in baking bread
always divide big number into little number to get %. water 700g/flour 1000g= .7 or 70%Water ; 20g salt/ 1000g flour= .02 or 2% salt. Now just replace Jack's numbers with yours. your not bad with math, just work it till the numbers come out the same as Jack's %. 1.4 is the wrong answer. :)
I got it. My recipe is in %= Flour 100%; water 42%; salt 2%; starter 100% hydration. Can you whip this up and make bread? :) I suppose the amount might help. or Not?
What about using starters? There's flour and water in it. How does that add to the bakers percentage?
Add the flour and water quantities in the starter to the flour and water in the dough and work out the hydration of the totals 👌🏻
Makes sense! Will give baking with maths a try
What is the usual percentage of yeast in a recipe.
Calculating... 2.4%
Bake with Jack thank you!!
That’s for dry yeast, not fresh yeast, I assume
The thing I cannot get my head around is the amount of starter! Are usually use the starter in percentage of the total weight. Reason is that the starter also contains flour and water. Putting this doctor against the amount of flour seems strange in terms of calculating it. Maybe you have a trip there
Yep ☺️👉🏻 ruclips.net/video/IZegSO8zAB4/видео.html
I’m totally crap at math 😂
I used to be AMAZING! ...true story...
u cud b the joker of Batman series
SARTHAK MOHAPATRA why thank you very much... I think 🤔😄
10 years? you only look about 15 now!!!
Sounds like Ali G
Anybody else trying to learn bakers percentages but keep having to rewind to practice doing his accent and idiolect. "...JacK dot CO dot U-K." Oh just me? God if this covid lock down doesn't soon...
how hot this guy is????