🍞 Baking Percentage Calculator
Convert baker's percentages into exact ingredient weights for any recipe
| Recipe Type | Hydration | Salt | Yeast | Fat | Sugar | Total % |
|---|---|---|---|---|---|---|
| Classic White Bread | 65% | 2.0% | 1.0% | 0% | 0% | 168% |
| Sourdough | 75% | 2.0% | 0% | 0% | 0% | 177% + starter |
| Pizza Dough | 62% | 2.0% | 0.5% | 2% | 0% | 166.5% |
| Brioche | 50% | 2.0% | 2.0% | 40% | 8% | 242% |
| Bagels | 55% | 1.8% | 1.0% | 0% | 0% | 157.8% |
| Baguette | 68% | 2.0% | 0.4% | 0% | 0% | 170.4% |
| Focaccia | 78% | 2.0% | 1.0% | 5% | 0% | 186% |
| Whole Wheat | 72% | 2.0% | 1.0% | 0% | 2% | 177% |
| Ingredient | % of Flour | Weight (g) | Approx. Cups / tbsp |
|---|---|---|---|
| Flour | 100% | 1,000g | 8 cups (AP flour) |
| Water (65% hydration) | 65% | 650g | 2¾ cups |
| Salt | 2% | 20g | 3½ tsp |
| Instant Yeast | 1% | 10g | 3½ tsp |
| Active Dry Yeast | 1% | 10g | 1 tbsp + 1 tsp |
| Olive / Vegetable Oil | 2% | 20g | 1½ tbsp |
| Butter (brioche) | 40% | 400g | 1¾ cups |
| Sugar / Honey | 5% | 50g | ¼ cup |
| Flour Amount | Total Dough (65% hyd) | White Bread Loaves | Pizza Balls (250g) |
|---|---|---|---|
| 250g (½ lb) | ~422g | ½ loaf | 1 ball |
| 500g (1 lb) | ~845g | 1 loaf | 3 balls |
| 750g (1½ lb) | ~1,268g | 1½ loaves | 5 balls |
| 1,000g (2.2 lb) | ~1,690g | 2 loaves | 6 balls |
| 1,500g (3.3 lb) | ~2,535g | 3 loaves | 10 balls |
| 2,000g (4.4 lb) | ~3,380g | 4 loaves | 13 balls |
baking is cooking foods by means of dry heat, usually in an oven. One can also do it over warm ashes or on heated rocks. Bread ranks among the most common baked products even so many other kinds of foods are baked.
The range of baked items is wide, for instance cake, biscuits, cakes, pies, muffins, scones, brownies, blondies, cupcakes and various flat baked goods, everything belongs to the world of baking.
Baking Basics and Tips
There are recipes for both sweet and salty baked goods. Brownies, biscuits, breads and cake are popular options. Some baked goods allow you to play with cream and have fun, as veggie brownies with glaze, cookies from carrot cake or breads filled with fresh lemons.
Various baked goods benefit from fresh herbs, which does not always come to the mind of folks.
For beginners, simple foods like cornbread, fruit cakes and brownies offer fast delights. For new bakers, the main thing to learn is different ways to mix ingredients. Regular practice with there resources will help every recipe.
Baking can be simply or complex according to the skill of the person. With some basic tools, good materials and the ability to follow instructions, wonderful results come with little effort.
Unlike cooking, making changes in baking commonly lead to failure. When the baked item comes out of the oven, then, personal touches with glazes or stuffings help to turn average pastry into something lovely. Fresh materials are very important.
Dry goods like flour, sugar, baking powder and baking soda should not sit in cupboards for months or years. Clean the whole workspace carefully before starting.
The heat plays a key part. Baking is a chemical process, turning liquid or half-liquid mass into solid, not simply some any solid equal to the enclosed. Read the recipe before, prepare materials, control amounts and freshness, and make sure everything is ready before the start, those are all useful habits.
Dough for biscuits can be prepared ahead and last in the fridge up to three days. Flat dough in a sealed tin lasts up to three months. Frozen dough balls require only a bit more time to bake, without need to melt.
Sometimes a recipe, that seems fast, requires you to leave the dough in the fridge more than one expected.
The portion size of cake depends on the cutting style. Round cake of eight inches can serve sixteen or twenty-two people from the same piece. Cakes with height of three to six inches, baked in pans of same size, give equal number of servings, because they follow the same volume idea.
Pans of nine-by-thirteen inches can deliver fifteen bigger servings ortwenty to forty more small ones.
