Baker's Percentage & Dough Hydration Explained
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- čas přidán 2. 06. 2024
- 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%.
📖 Read more ➡️ www.chainbaker.com/bakers-per...
➡️ Yeasted preferments explained - • Yeasted Preferments Ex...
➡️Convert any recipe to preferment - • How to Convert Any Bre...
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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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker - Jak na to + styl
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Dankjewel.
u can make a "join" button for members only. easier payment for overseas viewers
I was thinking about enabling that button. But I don't know what else I could offer to people who join. Don't want to hide anything behind a pay wall.
Thanks for the great videos! This one is very cool. - I had one question though. I do like to mix a bit of whole grain flour into my bread and that seams to impacting the hydration? Maybe not on paper but the dough gets a lot dryer. Are you supposed to increase water content as you replace parts of the normal bread flour with whole grain flour and is there also a fancy formula for it? Thanks a lot!
Yes it will definitely absorb more water and make the dough drier. I'm not sure if a formula for it would be possible as flours are different and they each absorb water to various degrees. It depends on how much whole wheat flour makes up the total dough. If it's half then you can easily bump the hydration to over 70% I'd say. But experimenting will lead you to the right answer :)
I am SO excited I found your channel. I've been baking bread for almost 32 years and while they were good, they all turned out the same no matter how hard I tried to make different types. After watching this video, I knew immediately that my problem was that I was trying to turn everything into a low hydration dough so that it was easier to knead. I've never seen a tutorial on kneading high hydration doughs or had any information on how water content affected the finished product. Thank you so much for providing such detailed tutorials and explaining the why along with the how!
It's never too late to discover something new. I find things I never knew about baking all the time. Glad you found my videos useful, Anne! :) Happy baking!
I wholeheartedly agree! This was wonderful. Thank you for this video, much appreciated!!!
Preach to me ! Same here. I would follow a recipe and always get a nice but not special loaf of bread. I will now be able to decide what texture and crumb I want and make it.
This has to be one of the best bread making videos I've come across... Great job mate!
Thank you so much! 🙏🏻 I’ve got loads more vids on my channel and plenty more to come.
@@ChainBaker I've seen your videos but watching this video was a revelation! I'll be subscribing and upvoting all of your videos !!
Honestly probably the best video about hydration and making dough. Straight to the point. Great examples shown for all three loaves, without skipping steps or editing too much. We get to see every step of the process for all three breads. Thank you, I have been struggling with my hydration and tweaking here and there. This helps understand more of what I'm doing and why.
Thank you so much! Here are a couple more videos you may find useful about preferments and how to convert recipes to be made with one.
1 - czcams.com/video/rRV3O68r944/video.html
2 - czcams.com/video/ElJFy8ACwEA/video.html
I'm currently working in a pizzeria, with an old neapolitan man who has been working in restaurants since decades. He is teaching me his pizza making secrets, and sometimes I find it difficult to grasp some of the practices' reasons: he knows them by experience and sometimes cannot explain in detail why something works as it does. By watching your videos his lessons take a new meaning and it's incredible how it all comes together in the end. Thank you so much for giving us all these insights, they are really precious.
That is so cool! I wish I had a mentor like that. You are lucky :) The science alone is quite interesting and important, but decades of experience are just as valuable. Getting the best of both worlds will give you the tools to make the beast breads and pizzas ever.
@danielebattisti5923 Well Daniel, how about a few pizza dough tips you have learned from a working master? I know I would treasure your ideas. Please! PS. We won't tell your boss you let his secrets out ....
@@bayanon7532 I think he would love to share his secrets so no worries! He is using poolish (dough with same water/flour ratio) alongside what is called biga-‘carrier’ in italian- which is another type of dough ( water+ its double in weight as flour). Let them rest overnight and mix them the morning after with the rest of flour and water.
The overall flour/water ratio is 1.8/1. So 18kg flour 10 L water. For biga he uses 10/5, for poolish 2/2 and the next day he tops off with 6/3. 50g/L salt and 2g/L yeast! Yeast is added in poolish 4g and biga 16g. Depends on temp and humidity tho… He changes it little by little over the year, I don’t know how tho
@@danielebattisti5923 So he makes a poolish and a Biga the night before then combines them the next morning with the rest of the ingredients to make the pizza dough? How long before he uses the dough to make a pizza? This is strange because I too have a mentor who does similar with poolish but no Biga and the yeast is added to the poolish before it goes into the fridge for over night Bulk fermentation.
@@danielebattisti5923 Also I am assuming that the ratio of salt and yeast is based on the volume of water being 10L. Is that correct?
Only thing disappointing here is the sub count. High quality, high effort work like this deserves more. Way more.
I'm sure the channel will grow a lot though.
Thank you so much! That is very kind of you :) hopefully we'll get there one day!
After watching over 35 hours of CZcams videos in the hope of learning why so many of my bread bakes were ending in disaster, I am glad to have finally found this video. You manage to convey huge amounts of complex info into an understandable form - a sure sign of a thoughtful teacher.
May I respectfully suggest using a black marker on the white board in the interest of better legibility for those of us with older eyes?
Glad you found it useful. I have more videos like this in the Principles of Baking playlist on my channel. And yes I have started using a black marker. Cheers :)
Yeah, I've found that the vast majority of CZcams cooks don't know what they are doing. They do some recipes that they learned from their parents or often just from other CZcams videos. They will throw in ingredients like "Pink Himalayan Salt" or Extra Virgin Olive oil when it doesn't make a difference just because they think it sounds professional. Chefs like ChainBaker are CZcams gold.
@@bayanon7532they know what they are doing and what happens as a result but they dont know what the science behind it is hence why they dont know how to teach it to other people.
There is no need to watch other channels ! Period. You give a lot to the bread world! Thank you !
Finally, I learned about the science behind the percentage of dough making. Thank you!!!
So good to see baking with the softer wheats we have in the UK. Great breads. (Canadian flour excluded).
For those seeking bigger bubbles with a hydration of around 70% there are two ways to go. First is to do an overnight proof in a banneton in the fridge (Covered in a plastic bag or disposable shower cap. It goes straight into the pre-heated oven from the fridge.
The second is to deflate it as little as possible after the bulk fermentation. I merely shape by drawing the dough gently across the work surface to tension the outside. Full on shaping tends to produce smaller more even bubbles with our weaker flours.
I hope this is helpful to someone. These videos are excellent. Thank you.
The amount of work put in these videos is admirable and the quality speaks for itself. It’s clearly a work of passion.
Thanks for sharing with us
This is like going to school but this time actually enjoying it!
Mate, that was absolutely amazing! I'm just starting to make bread and it's been a bit hit & miss so far. This helps more than anything I've seen yet. Thanks!!
Just made the 60% loaf and came out just as you said. Very helpful in getting me to understand how this all works. I was chasing recipes but I'm close to understanding the process now. I'll work thru the 65% and 70% next. You are so clear in your delivery. Thanks again!
Thank you! I'm glad you found it useful 🙏
Charlie, you are a Master Teacher. I’m so grateful for your attention to detail by including the visual process with calculations. This is gift for those with dyscalculia. This video is the perfect reference guide for learning to bake via percentages.
Well taught. Thank you four the instruction, explanation, and examples.
One of the best video about bread making ….simple clear neat…. Informative
This video and all of your basics of bread videos are amazing. I’ve learned so much, and very importantly gained confidence to evolve my own recipes. Thank you. I am a subscriber forever.
Thank you so much! 🤩
What a great video! Just makes sense that it's more valuable to know the principles versus just following a recipe. Really looking forward to watching the rest of this playlist!
It is rare to find a youtuber who responds to most of the comments. 👏
At the moment I can still keep up with it :D
Especially on a 100K+ subcount
This is the quality content I’m looking for
i love your mathematical approach to baking! please keep sharing your wonderful teachings
This is excellent! I’ve transitioned from measured to weighed and now to percentage based bread making and this video helps so much. Thank you!
Hey Grant! I'm glad you're finding value in my videos. Here are a couple more that may interest you. All about preferments and how to use them.
1 - czcams.com/video/ElJFy8ACwEA/video.html
2 - czcams.com/video/rRV3O68r944/video.html
I’ve been making the high hydration recipe everyday and it turns out unbelievable
Dude!! You're amazing. I'm in Chef School and you're 100% better than my instructors in explaining. You're awesome.
Cheers 🤩
Thank you , for your time in putting these together. I’ hope you feel good and appreciated for the exact content I have needed for so long. I know my bread and baking will improve simply because of the wisdom you’ve imparted
I'm so glad you found it useful, Justin. Cheers! :)
I subscribed to your channel a few days ago after looking at and subscribing to dozens of other channels on CZcams and sites elsewhere dedicated to bread making. I've watched Ken Forkish, Paul Hollywood, Jamie Oliver and dozens of others and i can honestly say yours is the most informative and interesting. You are a natural teacher and your presentation is impeccable and very professional indeed.
Where on earth did you learn these fantastic bread making skills? You should be on television Charlie.
Thank you once again for imparting your knowledge to so many people free of charge. I would like to make a donation to you but am a bit worried of giving my bank details online because I've never done it before.
Gareth from Wales.
Thank you so much Gareth! I have been a chef for many years and teaching people is part of my job, so I guess that has helped me with being able to explain things in a way that anyone could understand.
My first bread making experience was only about five years ago in a baking class. Got hooked there and then. There is one book that has taught me most of what I know 'Bread: A Baker's Book of Techniques and Recipes' by Jeffrey Hamelman. Without this book the youtube channel would not exist.
Thank you for the kind words Gareth. You can support me on my Ko-Fi page linked below the video or in the pinned comment. It is totally secure so there is nothing to worry about. But I appreciate your support either way be it monetary or not. Have a great day :)
@@ChainBaker I may have that book. I need to search my box 'o books, but I did buy a book called "bread" a number of years ago. I'll find out tomorrow.
Thank you, thank you, thank you! I slowed down this video and now I finally get it! I appreciate all the time & effort you put into your videos to help us all! 🙌🏽🙏🏽
That was fascinating and extremely helpful. Thanks
I would like to thank you for this video especially, and for the work you put into these videos. I have tried for many years to make good artisan bread and never have been successful.
I watched this video last night and this morning I through away everything I thought I knew.
So I made a 100% Poolish and then built my own recipe using ratios. I used 500g of flour w 80% hydration, 2% yeast and 1.4% salt. Salt was added before the last kneed as I have seen you do. I added the pre-ferment with the first mix. I used grams and a scale to measure.
Viola! I made PERFECT crumb, a very crunchy crust and it tasted wonderful. I don't need a recipe anymore, I just needed to understand the ratios. Now I can play and adjust for flavor and texture.
Thank you very much!
Awesome! I'm happy for you baking success! That is the best part about breadmaking - once you know, then you can customize it and make it your own and be in full control of the result :)
This is so amazingly informative!!!! Thank you! I was very scared and could not really get the hang of bread making, but I am more confident now.
Awesome! I’m happy that I can help :)
Thank you so much for this video! I am new to bread making. Now I want to try all of these for the family and let us compare to see what we like!
Thank you for explaining all of this so well! Subscribed! Love this channel!
Wow, I've been watching bread baking videos for weeks and this is far and beyond the most helpful one I've seen. This is exactly the kind of explanation I've been looking for, you were thorough and thoughtful in what you showed. I would love to know if you use steam and how you do it.
Thank you! :)
Steam should be used for most breads unless they are glazed, then it would not really give that much of a benefit.
You can preheat a metal tray in the bottom of your oven and as the bread is placed in pour half a cup of boiling water in that tray. This will produce a big cloud of steam. Just be careful to not scald your hands and arms. And do not pour the water on the oven door glass or it may shatter! :)
@@ChainBaker thank you so much!
I am so happy I've found your channel, such great content and I am learning lots of things. Keep it up!
Loved this! Absolute thorough explanation and super easy to understand. Thanks man!
This is the clearest explanation of hydration and the video has to be any novice baker's top 5, must-bookmark stuff. You're a master baker and a great teacher.
Thank you so much 🙏
My brain is a sieve, so I watch this video ALL the time. Most helpful video of all time. Thank you!
I learned so much from this video. Thank you for presenting the information in an easy to understand format. I've wondered about what it meant to have a high hydration dough, etc, and now I understand.
i usually dont comment on video, but your tutorial is the best. no one ever teach about the theory so perfectly. now im making bread :D
You're an excellent instructor. Thank you!
Mind ….. Blown! Thank you for such an excellent explanation and insight into what was a mystery to me in the past.
I'm so grateful for your videos. They are just excellent and very inspirational.
My first-watched video of 2022! Thanks for the info - I hope to put it to good use in the new year.
Your voice and the way you speak is meditative, almost hypnotic. Thank you for the scientific approach.
Thank you so much! I hope I could hypnotize you into making some bread today ;D
This was a super helpful video. Best I’ve seen. Thank you
Your videos on breads are really perfect_ both in terms of visual effects and information! Thanks heaps for sharing! And hope to see more of your works!
Thank you so much! :) I have been making a lot of recipe videos lately, but there will be more videos like this one in the coming months 😊
Thank you for the videos! I got inspired by these videos and baked some bread yesterday after around 20 years of not baking anything and it was really relaxing and delicious.
Great video. Explained very well. Thank You.
You have explained the hydration concept exceptionally well. I m glad I have subscribed to your channel . I don't follow recipes and I like to make my own and wanted to know the logic and knowledge about bread making. Thankyou for being so wonderful and clear about the steps in bread baking. Logic and reasoning is everything.
GREAT VIDEO!!! I learned a lot about baking almost any kind of bread, thanks.
Made my first sourdough starter a week ago, and my first sourdough loaf today/tonight. Turned out tasty, but a little flat 😊.
So much great information on your channel. No stuffing around, just the good stuff. Keep up the great work, subscribed!
Yet another great video. I love the scientific methods you use, when investigating the different results from adjusting the recipe. I have also watched your videos on ‘preferments’, oil and egg content. I don’t have the time to try these at present but yours is now my favourite bread making channel. You even have your own folder! Wow...big time!! 😜 Thank you. Best regards from Northern Ireland’s beautiful Giant’s Causeway Coast. 😀👍☘️
Great video. It explained exactly what I needed explained, and showed each example quickly and concisely.
I used this method today and made the largest most flavorful loaf ever. All other attempts resulted in dense chewy bread, due to too little % water and too much salt. The flavor was improved by adding less yeast and no sugar. Huge oven spring and great for anything. Toast or sandwhiches or on its own. Delicious. Bread at $5 CAD per loaf of supermarket sandwhich bread is what motivated me to learn DIY. Never going back. Took me 7 loaves over 2 weeks to get it right. Thank you.
Nice one! 😎
I started to watch your videos pop up in my feed. I love baking my own bread. I remember my mom teaching me to bake bread and she was an excellent baker! Watching your videos helped to organize all these bread-making memories and jumble of steps in my head. Now I get the role that these ingredients flour-gluten, hydration-water%, fats-liquid/solid, yeast fresh/dry, salt, the baker's calculations was Awesome! Seeing the 4 loaves side by side is super helpful.
Your channel is helping me TREMENDOUSLY!! I followed a recipe for a Filipino bread called Pandesal and made it for my family who hadn’t had it in years, and many of them wanted to take orders from me. However, the recipe I used is not mine and it wouldn’t have felt right to make a profit off of it so I wanted to create my own recipe, I just didn’t know where to start or how to do it. I can now get started on writing and testing my own recipes thanks to you
This was exactly what i needed a proper explanation of hydration percentages, so glad i found your channel, thanks for the epic video keep up the great work
I'm glad you found it useful. Check out my preferment video. It compliments this one perfectly 😉
Thank you, you have explained this so well
Learned something? I learned a lot. Thank you!
i started by making 75-80% no knead bread, and ill tell you that shit was not easy to handle, the bread turned out great tough and i learned something new everytime.
Thank you for an excellent lesson!
I actually logged in to like, comment, and subscribe. I haven't done that in years. Love this content, can't wait to binge it!!
Mate, thanks a lot for this video. It’s explained to me so much about hydration and bread making. Definitely going to check out more of your videos!
Glad it was helpful! :)
Fantastic detail and extensive examples clearly explaining bread hydration effects. This is the first clear explanation of the cause and effect of the ratio of liquid to dry. Thanks again for all your help and effort you're putting into your video and your channel!
Thank you so much James! :)
What a helpful lesson, thanks so much.
Great video. Love the pacing.
I love this video. Clearly demonstrated and well explained.
Thank you 🙏
Thank you! I look forward to experimenting with hydration!
This is brilliant! I am fairly new to bread-making and this video makes the concept of "bakers math" much easier to understand!
Excellent! Once again thanks for the science!
Very informative. Just what I was looking for regarding answering some of my bread making questions.
Amazing!! I'm a new home baker, having various types of problems. And I always wanted to do this experiment. Thank you so much. 🙏🏻
I am SO EXCITED to use this and make my dad and I no salt bread. Ive been struggling with breads for 6 years now and I finally have it down. Took a lot of notes with this video, and lots of screen recordings with my calculator.
Excellent video, thank you.
really amazing channel, so happy to be a subscriber! the idea of hydration has been explained is such confusing ways, thanks for taking complex ideas and expressing them in simple ways...the true sign of mastery!! keep up the good work, enjoying it here in texas!
Thank you so much! :)
Great video. It answered one of my questions in another of your videos too!
This is the BEST video and explanation on the subject I have ever come across.
Fantastic video! I learnt so much. Thank you it was most informative.
This is excellent. Thank you!
Very helpful. Thanks very much, you are an excellent teacher.
Thank you so much!!!!! This is gold!
Everything explained so clearly and with examples . Thankyou chef !
🙏
I’ve been baking since the very early 90’s. This excellent video just got you a like and a subscribe with notifications turned on. Superior knowledge presented in an very accessible manner. Thanks!
Thank you so much, David!
Great video simplified everything will be subscribing. Looking forward to learning more
Thank you so much! And welcome to the channel. I will be making even more videos on principles next year, but the 'Principle of Baking' playlist should keep you busy until then :) Happy baking!
Liked, subscribed, and saved! Thank you very much!
Great video. Thanks for it.
Great video, thank you!
Thanks for the good explanation
thx,many thx.finally,every single thing clearly explained.
Exactly what I was looking for, that's really good content I learned a lot, keep it up, thank you
This video is perfection.
Dense with information, but to give everythign context you've added a demonstration.
Great job!!!... keep it coming!
Wow! Amazing! Thank you soo much for the video. This is absolutely other level of baking.
Thanks for sharing your knowledge !
Thank you for watching :)
Wow, you really have extraordinary knowledge of dough. I’m very impressed. Thank you for sharing your knowledge, who knew making dough could be so complicated. My dough always turns out tight and very dense. Now I know how to loosen it up! Thank you
I really like your approach where you do a gradient for one particular parameter, keeping others untouched.
As an engineer I approve
Great video. Very informative. Thank you so much for teaching the Food Science behind baking breads. I subscribed. You deserve more subs
So much information in this free video, thank you
I'm glad you found it useful :) I have many more like it 👍
Thank you! I learned a lot!!