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### Author Topic: Help with Bakers %  (Read 2530 times)

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#### Camaro10

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##### Help with Bakers %
« on: April 17, 2013, 04:19:47 PM »

Being a newbie to baking(pizza), this whole bakers percentage is getting the best of me. Maybe because I suck at math or maybe bc I havent came across a good explanation. So take this recipe in bold for example:

The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:

Flour -      1520 g - 100%
Water (room temp) -   928 g -  61.05632%
IDY -                        4.3 g -  .282895%   (measured as 1 teaspoon)
Sea Salt -                   38 g -   2.5%

My question is how do I titrate the recipe according to pizza size? Say I want to make two 16 inch pizzas with this recipe?

Sorry if this maybe be a dumb questions but Im learning

#### mkevenson

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##### Re: Help with Bakers %
« Reply #1 on: April 17, 2013, 04:37:22 PM »
[

Being a newbie to baking(pizza), this whole bakers percentage is getting the best of me. Maybe because I suck at math or maybe bc I havent came across a good explanation. So take this recipe in bold for example:

The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:

Flour -      1520 g - 100%
Water (room temp) -   928 g -  61.05632%
IDY -                        4.3 g -  .282895%   (measured as 1 teaspoon)
Sea Salt -                   38 g -   2.5%

My question is how do I titrate the recipe according to pizza size? Say I want to make two 16 inch pizzas with this recipe?

Sorry if this maybe be a dumb questions but Im learning

I would use the dough calculator here:
http://www.pizzamaking.com/expanded_calculator.html
It looks like you have the baker % down.

You do need to know how much you want each dough ball to weigh or the thickness factor.

Mark
« Last Edit: April 17, 2013, 04:39:44 PM by mkevenson »
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#### TXCraig1

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##### Re: Help with Bakers %
« Reply #2 on: April 17, 2013, 04:52:09 PM »
Add up all the % in the formula. In your example that would be 163.84%

To figure out how much flour to base the formula on, take the total amount of dough you need, and divide by the sum of the %.

For example, say you wanted to make (2) 300g pies. You would need 600g of dough if you didn't waste any. Let's add 2% extra for waste, so you need 612g of dough. To figure out how much flour you need, divide 612g by 163.84%, and you get 373.5g. You can apply your baker's % to this number to figure out the other ingredients.

Flour   373.5g
Water 228.1g
Salt    9.3g
Yeast 1.1g

Total = 612g
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Pete-zza

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##### Re: Help with Bakers %
« Reply #3 on: April 17, 2013, 05:37:03 PM »
In Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,24590.msg248889.html#msg248889 I thought I was sparing Camaro10 the need to understand baker's percents by simply filling in the blanks in the expanded dough calculating tool as I instructed. If he is really interested in understanding baker's percents, I'd be more than happy to cite a few articles on the subject.

Peter

#### Glutenboy

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##### Re: Help with Bakers %
« Reply #4 on: April 17, 2013, 06:37:13 PM »
Always use the weight of the flour as your 100%.

Example

Flour =    100% (In this case 1520g)
Water =   61.05632% (In this case 928g)

BECAUSE

61.05632 PERCENT OF 1520 = 928

This way you can always easily scale the entire formula up or down by multiplying the weight of the flour you're using by the percentage for each ingredient.  Then you will know the exact weight to use for all other ingredients based on the weight of the flour.

Did I make any sense at all...?
Quote under my pic excludes Little Caesar's.

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#### Camaro10

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##### Re: Help with Bakers %
« Reply #5 on: April 17, 2013, 09:13:24 PM »
Thanks all  . Let's say I wanted to use this recipe to make 2 300g balls. I know the percentages would stay The same but how do I figure our each ingredient in grams??

#### Camaro10

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##### Re: Help with Bakers %
« Reply #6 on: April 17, 2013, 09:14:14 PM »
Pete, please site. I searched but wasn't successful.

#### johnson85922

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##### Re: Help with Bakers %
« Reply #7 on: April 17, 2013, 09:31:39 PM »
Use the Lehman Dough Calculator and instead of using thickness factor, tick Dough Weight.
From there the calculator does all the work.

#### Pete-zza

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##### Re: Help with Bakers %
« Reply #8 on: April 17, 2013, 09:46:14 PM »

#### TXCraig1

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##### Re: Help with Bakers %
« Reply #9 on: April 17, 2013, 09:53:06 PM »
Thanks all  . Let's say I wanted to use this recipe to make 2 300g balls. I know the percentages would stay The same but how do I figure our each ingredient in grams??

Did you read what I wrote three posts above yours in reply #2? I gave you this EXACT example!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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#### Pete-zza

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##### Re: Help with Bakers %
« Reply #10 on: April 17, 2013, 09:56:04 PM »
Thanks all  . Let's say I wanted to use this recipe to make 2 300g balls. I know the percentages would stay The same but how do I figure our each ingredient in grams??
Camaro10,

That is what the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html does. Are you able to access that tool and plug in the numbers?

Peter

#### chaspie

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##### Re: Help with Bakers %
« Reply #11 on: April 17, 2013, 09:56:10 PM »
Thanks all  . Let's say I wanted to use this recipe to make 2 300g balls. I know the percentages would stay The same but how do I figure our each ingredient in grams??

Camaro10, you should go back and read reply #2 from TXCraig1.  The example he gave you was exactly what you are asking for.  He showed you how to scale a recipe based on the baker's percentages.  You can use that process to scale up or down, as needed.  He included a 2% increase in the dough weight to account for waste because there is always some residue that you leave behind in your mixing bowl and on your tools.

As Peter mentioned though, you may find the dough tool easier to use.
« Last Edit: April 17, 2013, 09:58:39 PM by chaspie »

#### Serpentelli

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##### Re: Help with Bakers %
« Reply #12 on: April 17, 2013, 10:17:53 PM »
You guys are very patient teachers!

John K

#### Camaro10

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##### Re: Help with Bakers %
« Reply #13 on: April 18, 2013, 07:35:53 AM »
Ok I get it now. Sorry guys, I just over looked a step.

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