Baker’s percentage or baker’s maths is a great tool for creating your own recipes. Understanding dough hydration is one of the fundamentals of baking. Baker’s percentage is a way of calculating the amount of any ingredient in relation to the total flour in the recipe.
No matter how much flour is being used, from 250g to make a small loaf at home to 2 tons of flour in a bread factory, the flour will always be 100%.

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Chapters
00:00 What is baker's percentage
01:17 How to calculate percentage in a set recipe
02:33 How to calculate amount in weight from percentage
03:30 How to write a recipe. Working out individual amounts from total dough weight
06:07 Examples of various breads made with different hydration
07:28 Example of a 60% hydration dough
10:18 Example of a 65% hydration dough
12:52 Example of a 70% hydration dough
15:55 Conclusion and side by side comparison of the three breads made

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The Steps of Baking http://bit.ly/stepsofbaking

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