One of the most confusing concepts in my bread making journey has been the “Baker’s Percentage”. It took me quite a while to get my head around it properly. It was difficult because I was figuring it out by myself. However, when the penny did drop, baking bread has become an even greater pleasure and joy! Once I understood this concept, I discovered that I did not need a “bread recipe”. What is more important to understand are the “proportions” required for different ingredients when making bread. The Baker’s Percentage also allows you to scale your bread to the quantities of dough you require for a given batch of dough ingredients. Scaling is not about doubling or tripling or halving a recipe necessarily. Here’s the thing, if you are like me, where mental maths is not a forte, then a calculator is your best friend when making & baking bread and using the Baker’s Percentage. Most of us carry one in our back pocket these days – you know, that thing we like to call a smart phone.
So how does a Baker’s Percentage really work?