How to use Bakers Percentage in Pizza Dough Recipes
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- Опубликовано: 2 авг 2024
- In this Pizza Class lesson you will learn how to use baker's percentage - a method used by bread and pizza bakers to get the most accurate measurements and ingredient ratios. This lesson will be helpful for those who are experimenting with changes to their dough recipes or who need to make various sizes of dough batches.
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I totally agree with William. Why aren't more folks coming to your channel and subscribing? Your content and delivery is excellent. I want to thank you for making the most imortant aspect of pizza making, the CRUST, an easy instruction to follow.
My gas oven only reaches 550 deg F with a pizza steel, but there are no pizza delivery folks in my driveway.
Cheers to Pizza Class!
I’m sad you don’t have more views and subscribers because you deserve them, this helped me a lot thank you 🙏🏼🙏🏼
Me also planning to open pizzeria and your video is helpful for me. I don’t have any experience 🙈, hope will succeed.
Thank you for bringing back some much sought-after memories. Well done!
My old boss, who worked for Pillsbury, ran a bakery in Brockton, Mass at which I was the cake decorator/stand-in baker and he used to walk me through these formulae. But I had forgotten most of it...till now. Thanks to you, I'm getting it all back.
Keep up the great work, my friend, and thanks again!
I’m a chemist by trade and this makes me happy. I personally use ratios instead of percent making flour = 1. I just can’t stand when a recipe is only in imperial volumetric units
Excellent tutorial!
thanks a lot for your time and valuable information
Thanks. Now I understand the bakers math
Fantastic! Thank you for sharing!!!
have you tried recilator
Thank you for your. Sincere explanation on B.P. Great job ❤
Well done man. I appreciate the knowledge and will be referencing this in the future.
Thank you good information u r great👍
Oh thanks to you... I found your video helpful for me. I am planning a pizza a business. I am doing a lot of experiments right now using a large recipe.
That's fantastic! Please let me know how your adventure goes. Happy baking.
excellent!!!
Wow! Thank u I found you.
You are the best if you can plz more clear it .
You explen it we use the
Thank you for this video! an essential information for pizza making often unknown and overlooked by beginner like me. Now does this also apply for bread? Thank you. I hope for your response!
You can certainly use baker's percentage for bread recipes.
Thank you. Very well explained. Now, how do we incorporate these calculations if using. Prefer like Poolish or BIGA?
ruclips.net/video/PyJm1v23wgc/видео.html
use recilator if you are on android. you will love it bro
It's odd the recipe I use starts off with a similar amount of flour, but it says it makes two 12-inch pizzas. So far I have been able to get it to average thickness and 12-inches it says it makes let alone 14
Feel free to post your recipe here with photos of the pizzas and I can take a look for you. Thickness certainly plays a role in the size of the dough ball (and dough ball size can impact thickness). If you're struggling to get a desired thickness there are many factors including the recipe, temperature of the dough and stretching technique.
I have a question....if I wanted to add a 20% poolish to Uncle Joey recipe how does one do that?...how do you keep the 63 % hydration rate with a poolish added?......and how do you calculate how much yeast to put in a poolish.?....which is a very small amount..Thanks!
I think you calculate the polish in the original numbers. If I remember correctly from watching a video on the Bake with Jack channel
Great question! This is pretty simple to do with baker's percentage. First, you'll need the recipe for your poolish. If you use bakers percent for the poolish recipe, it will tell you how many grams of flour and water you need. Once you have that, simply subtract that amount of flour and water from the existing recipe. Said another way, you'll use the same amount of ingredients by weight in the final dough, but you're taking some of the water and flour out ahead of time to us in the preferment. This would make a great follow up video ;)
Oh forgot what’s the difference in fresh and dry Yeast and is it important which is use? And Sourdoughs, can you tell me which fermentation is best ! Thank you!
Active Dry yeast must be activated with warm water before use. Instant Dry yeast does not require activation but rather gets mixed in to the dough directly. Fresh yeast is highly perishable with a shelf life of 2 weeks, but is typically more active. Fresh yeast should also be dissolved in water before mixed in. Both Fresh and Active yeast should be monitored for foaming prior to using in your dough to ensure it is OK. All three can be used in pizza dough depending on your preference and tolerance for extra steps. My best advice would be to experiment with all three and determine which is your favorite!
Thank you Maestro Chef!
@@Pizzaclass ADY has been reformulated to allow to use either way according to King Arthur. Have you done this test yourself?
www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast
The dough ball calc does not work out for me. If I multiply the grams per ball at 310 by the number of balls, 3 by 100 I get 93000 then divide that by 165 my number is not even close. What am I doing wrong?
What does 151g yeast mean?
Like the video but no access to the Dough Calculator :-(
use recilator if you are on android
Plz tell me pizza size and dough weight for 1 pizza
Thank u a lot dear ..but i have questions..in 15 kg flour or dough ..u dont think that yeast it will be much ..very much !!! In dough of 15 kg WE will have 120 g of yeast ..im afraid that my dough will be not edible
Per like 10 liters of water you only need like 5 grams of yeast. They multiple
So if you divide 93000with 92994
The result will be 1(one)
One cup s 240 gram(US cup)
if flour is 70%
300grams salt??????