Baker's Percentages Explained
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- Опубліковано 17 тра 2020
- Master Baker Scott Megee explains how to use Baker's Percentages and why they are important.
Music credits:
Prelude No 16 by Chris Zabriskie from UA-cam Audio Library
C Major Prelude by Bach from UA-cam Audio Library
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
Bravo, sir. I've shared this with my bread baking class and we all agree this is the best BP video, direct and to the point.
Like your board! Thanks for sharing your knowledge. Greetings from Spain.
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thanks for the great simple concise explaination!!!! wonderful video
Excellent! I use this all the time. What I'd like to see is a formula for calculating temperature and duration for doing the baking !!
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Thanks for the info
love it chef helpful to me
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So once I figure out how much flour I need based on the weight of the loaf and my %’s, how do I or do I have to calculate the hydration of my Levain? My Levain is 80%hydration do you factor that after you figure your flour amount or before
Just calculate the total flour and total water used in both the levain and the actual dough. Then do water/flour*100.
G'day Scott, you might want to check your adding up on this one, 2 + 58 is not 70.
Correct, but 2%+68% = 70%. The loaf has 68% Hydration.
I calculate the salt, why it's too big?👀
BUT the hydration of the levain will effect the hydration of the final dough. This does not address that and does not give the method to know how to adjust the water % so that the final dough will have the correct hydration for the TYPE of bread being produced.. Just sayen !
(incomplete explanation. Knowing the way the bakers percentage regarding the water in final dough is figured to achieve the best hydration is kinda important)
First